Easy No-bake Pumpkin Pie in a Cup Recipe
Today, I've got an incredibly easy and irresistible solution for you, just in time for Thanksgiving dinner and holiday parties! With the busy season upon us, this No-bake Pumpkin Pie in a Cup recipe is the perfect solution because it's incredibly easy to make.
Servings: jars
Equipment
- 1 Electric mixer
Ingredients
Graham Cracker layer
- 2 cups crushed graham crackers around 2 1/2 sleeves
- 6 tablespoons unsalted butter melted
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
Cheesecake layer
- 1 3/4 cup heavy whipping cream chilled
- 8 ounce full fat cream cheese room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Pumpkin layer
- 15 ounce 100% pure pumpkin puree 1 can
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Whipped cream topping
- 1 cup heavy whipping cream chilled
- 3 tablespoons powdered sugar
- 1/4 teaspoon pure vanilla extract
Instructions
Graham Cracker layer
- In a medium bowl, combine the graham cracker crumbs, cinnamon, brown sugar, and salt. Add the melted butter to the mixture and stir until the crumbs are well coated and resemble wet sand.If your graham crackers are not ground yet, add everything to a food processor and mix.2 cups (180 g) crushed graham crackers, 6 tablespoons (6 tablespoons) unsalted butter, 1/2 teaspoon (0.5 teaspoon) ground cinnamon, 2 tablespoons brown sugar, 1/8 teaspoon (0.1 teaspoon) salt
Cheesecake layer
- In a mixing bowl, whip the heavy whipping cream until stiff peaks. Set aside.1 3/4 cup (414 ml) heavy whipping cream
- In the same bowl (no need to clean it), beat the softened cream cheese, powdered sugar, vanilla extract, and salt, then mix until well combined.8 ounce (226.8 g) full fat cream cheese, 1/2 cup (60 g) powdered sugar, 1/2 teaspoon (0.5 teaspoon) pure vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
- Scoop 1 3/4 cup from your reserved whipped cream and fold it carefully using a spatula, until everything is well combined.
Pumpkin layer
- Use the same mixing bowl (again, no cleaning needed) to mix the pumpkin puree, powdered sugar, cinnamon, vanilla extract, and salt. Mix until well combined.15 ounce (425.2 g) 100% pure pumpkin puree, 1/2 cup (60 g) powdered sugar, 1/2 teaspoon (0.5 teaspoon) ground cinnamon, 1 teaspoon pure vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
- Scoop in the rest of the reserved whipped cream and fold it in using a spatula. Make sure everything is well combined.
Homemade whipped cream
- Wash your mixing bowl and using the whip attachment, whip the heavy cream, powdered sugar, and vanilla extract, until soft peaks form.1 cup (236.6 ml) heavy whipping cream, 3 tablespoons powdered sugar, 1/4 teaspoon (0.3 teaspoon) pure vanilla extract
Assembling
- Take a scoop of the graham cracker mix and place it at the bottom of each cup or jar, filling up about a quarter of the cup. Use the back of a spoon to make sure the crumbs are flat and create an even graham cracker crust layer.
- Next, add a layer of cheesecake mixture until it fills half of the jar. After that, put in the creamy pumpkin layer until it reaches about three-quarters full, and finish it off with a dollop of whipped topping on the top.
- Cover with plastic wrap or mason jar lids, place the mason jars in the refrigerator, and allow them to chill for at least 2-3 hours, or until the layers are set.Optional: add a sprinkle of cinnamon on top before serving.
Notes
There are a few simple swaps that you can make in case there's something you don't have at hand or simply can't find in your local grocery store:
- Ginger Pumpkin pie: swap the graham crackers with gingersnap cookies and add 1/4 teaspoon of ground ginger to the pumpkin layer. This is a great way to add a ginger flavor for all of the ginger lovers out there.
- Gluten-free Pumpkin Pie: Using almond flour or coconut flour instead of graham crackers is an easy way to create a gluten-free dessert if you have any gluten sensitivities. Add an extra 3 tablespoons of brown sugar and an extra teaspoon of cinnamon.
- Maple syrup pumpkin pies: Drizzle with 1 teaspoon of maple syrup on top before serving for a maple syrup flavor
- Cool whip: Not in the mood to make your own whipped cream? You can opt for Cool Whip for a faster dessert instead.
