Pumpkin Pie in a Cup

This Pumpkin Pie in a Cup is the magic solution for when you crave classic pumpkin pie flavor but want something quick individual and fuss free. It is creamy cool and packed with warm spices all layered over a sweet cookie crumb base. These dessert cups come together in just ten minutes and they have become my go to for parties or those last minute get togethers when I want to impress but am short on time.

My family lights up for these every year especially my little ones who love assembling their own cups. The first time I served these for Thanksgiving everyone wanted seconds and forgot all about the pie.

Ingredients

• Biscoff cookie crumbs: made from about thirty cookies These give a toasty caramel base that mimics pie crust Look for cookies with a crisp snap for best texture
• Unsalted butter melted: This binds the crumbs and adds richness Use the freshest butter for best flavor
• Cream cheese softened: This makes the cheesecake filling extra silky Full fat cream cheese gives the best result
• Granulated white sugar: Sweetens the filling without overpowering the pumpkin Use fine sugar so it blends smoothly
• Pumpkin puree: Look for 100 percent pumpkin not pie filling You want that pure earthy squash flavor
• Pumpkin pie spice: Lends warmth and holiday flavor Try to use a fresh spice blend for the most aromatic result
• Frozen whipped topping thawed: Adds lightness and makes the filling fluffy Choose a brand without extra additives if you can

Step-by-Step Instructions

Prepare the Cookie Layer:

Mix Biscoff cookie crumbs with melted butter in a small mixing bowl Stir until every crumb glistens and is evenly coated This mixture forms the crust layer so take time to get it well combined

Make the Cheesecake Filling:

In a large mixing bowl beat softened cream cheese and granulated sugar together Blend until the mixture is ultra smooth with no lumps Leftover lumps can appear if the cream cheese is too cold so let it come to room temperature first

Add Pumpkin and Spices:

Blend pumpkin puree and pumpkin pie spice into the cream cheese mixture Mix until well distributed and the color is even Scrape the sides of the bowl often to make sure everything is uniform

Fold in Whipped Topping:

Gently fold in the thawed whipped topping Use a spatula and take care not to deflate it You want the filling to stay light and airy

Fill the Cups:

Choose your serving cups Add a spoonful of cookie crumb mixture as the first layer then top with a layer of pumpkin cheesecake Use a piping bag for a neater finish Repeat with another layer of crumbs and cheesecake filling

Chill the Cups:

Place cups in the refrigerator for at least thirty minutes before serving This firms up the layers and melds the flavors

Top and Serve:

Before serving add extra whipped topping and a sprinkle of cookie crumbs For special occasions try fun garnishes like candy corn or chopped pecans

Pin it

I always reach for the Biscoff cookies because their caramel flavor reminds me of the holidays at my grandmother’s house She always kept a tin of spiced cookies on hand and let us sneak extra crumbs when we helped her bake

Storage Tips

These dessert cups keep well in the refrigerator for up to one day because the cookie crumbs will soften if stored longer Cover them tightly with plastic wrap to keep the topping from drying out For the freshest texture assemble the night before and add the toppings just before serving

Ingredient Substitutions

If you cannot find Biscoff cookies use any crispy gingersnap or graham cracker instead For a lighter version swap in light cream cheese or low sugar whipped topping Just avoid pumpkin pie mix as it is already sweetened and spiced which can throw off the flavor

Serving Suggestions

Serve these in small mason jars or plastic cups for casual parties For fancier events try clear wine glasses or champagne flutes I love setting up a topping station with sprinkles chopped nuts or chocolate chips so guests can decorate their own

Cultural Historical Context

Pumpkin pie goes back to early American history often featured at autumn feasts and celebrations This no bake version keeps those comforting traditions alive but with a fresh fun twist ideal for modern busy schedules

Frequently Asked Questions

→ Can I prepare these pumpkin cups ahead of time?

Yes, you can assemble them up to one day in advance and store in the refrigerator to keep them fresh.

→ What kind of cookies work best for the base?

Biscoff cookies are ideal for their spiced flavor and texture, but graham crackers or gingersnaps can substitute.

→ How can I serve these for parties?

Use small glass cups, mason jars, or festive plastic cups; garnish with whipped cream and cookie crumbs before serving.

→ Can I make this as one large dessert instead?

Absolutely! Layer the pumpkin mixture and cookie crumbs in a trifle bowl for a shareable presentation.

→ What toppings add flavor or decoration?

Try whipped cream, extra cookie crumbs, nuts, sprinkles, or candy corn for added color and crunch.