Pumpkin Pie in a Cup
This Pumpkin Pie in a Cup recipe is a quick and delightful no-bake dessert, perfect for autumn gatherings or festive holidays like Halloween and Thanksgiving. Each cup delivers the warm spices and creamy texture you love from pumpkin pie, without the hassle of baking!
Ingredients
2 cups Biscoff cookie crumbs from about 30 cookies
6 tablespoons unsalted butter, melted 杻
8 ounces cream cheese, softened 燎
1/2 cup granulated white sugar
1 cup pumpkin puree make sure its not pumpkin pie mix
1 teaspoon pumpkin pie spice
6 ounces frozen whipped topping, thawed plus extra for topping
Instructions
Prepare the Crust:
In a small bowl, mix together the Biscoff cookie crumbs and melted butter until well combined. Set aside.
Make the Pumpkin Cheesecake Filling:
In a large mixing bowl, beat together the cream cheese and granulated sugar using an electric mixer until smooth and creamy.
Add the pumpkin puree and pumpkin pie spice; mix until fully combined.
Gently fold in the thawed whipped topping until the mixture is light and fluffy.
Assemble the Cups:
For easy filling, transfer the cheesecake mixture to a piping bag if desired.
In each cup, layer a portion of the cookie crumbs, followed by a layer of pumpkin cheesecake mixture. Repeat with another layer of each.
Chill:
Place the assembled cups in the refrigerator until ready to serve. The cheesecake mixture will thicken as it chills.
Serve:
Before serving, top each cup with extra whipped topping and sprinkle any leftover cookie crumbs for a festive finish.
Enjoy your deliciously creamy Pumpkin Pie in a Cup!