Pumpkin Pie in a Cup (Print Version)
# Ingredients:
→ Crust
01 -
2 cups Biscoff cookie crumbs (from about 30 cookies)
02 -
6 tablespoons unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, softened
04 -
1/2 cup granulated white sugar
05 -
1 cup pumpkin puree (NOT pumpkin pie mix)
06 -
1 teaspoon pumpkin pie spice
07 -
6 ounces frozen whipped topping, thawed (plus more for topping)
# Instructions:
01 -
In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Mix until combined. Set aside.
02 -
In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
03 -
Add the pumpkin puree and pumpkin pie spice, and mix until completely combined. Fold in the thawed whipped topping.
04 -
Transfer the cheesecake mixture to a piping bag to make it easier to add to the cups, if desired.
05 -
Assemble the cups by adding a layer of cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of cookie crumbs and pumpkin cheesecake. Refrigerate until ready to serve.
06 -
Top with additional whipped cream and leftover cookie crumbs before serving.
# Notes:
01 -
You can use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve. To make it fancier, use wine glasses or champagne flutes.
02 -
These can be made up to 1 day in advance and stored in the refrigerator. Avoid adding toppings until ready to serve to prevent sogginess.
03 -
To transform this dessert into a trifle, layer the pumpkin cheesecake filling and cookie crumbs in a large trifle bowl.
04 -
Leftovers can be stored in the fridge covered with plastic wrap. Note that the cookie layers will soften over time.