As the leaves start to change and the air gets chilly, nothing beats a warm and comforting pumpkin pie. But who wants to spend hours in the kitchen baking when you can have the same delicious flavors in a quick and easy no-bake recipe? This easy no bake pumpkin pie in a cup recipe is the perfect solution for all your pumpkin cravings this fall season.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- Whipped cream, for topping
Instructions:
- In a medium bowl, mix together graham cracker crumbs, melted butter, and brown sugar until well combined.
- Divide the mixture evenly between 4 cups and press down to form a crust.
- In a large bowl, beat together pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and salt until smooth and creamy.
- Spoon the pumpkin mixture into each cup, filling it up to the top.
- Refrigerate for at least 2 hours, or until set.
- Top with whipped cream before serving.
Nutritional Information:
Serving Size: 1 cup
Calories: 372
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 69mg
Sodium: 282mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 29g
Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Chilling Time: 2 hours
Equipment:
- Medium bowl
- Large bowl
- Measuring cups and spoons
- Whisk
- 4 cups or glasses
Serving Suggestions:
Top with whipped cream and a sprinkle of cinnamon for an extra special touch! Serve chilled and enjoy with your family and friends.
Variations:
Try using gingersnap cookies or vanilla wafers instead of graham crackers for a different flavor. You could also swap out the pumpkin puree for sweet potato puree or butternut squash puree for a twist on this classic recipe.
Substitutions:
If you don’t have heavy cream, you can substitute it with half-and-half or whole milk. You can also use coconut oil or margarine instead of butter for a dairy-free version of this recipe.
Storage:
Store leftover pumpkin pie cups in the refrigerator for up to 2 days. Make sure to cover them with plastic wrap or foil to prevent them from drying out.
Tips:
Make sure to use pumpkin puree and not pumpkin pie filling, as they are not the same thing. You can easily make your own pumpkin puree by roasting a pumpkin and blending the flesh until smooth.
Notes:
This recipe makes 4 servings, but you can easily double or triple the recipe to feed a larger crowd. Feel free to adjust the amount of sugar and spices to your liking.
Frequently Asked Questions:
Yes, you can use any type of cookie you like for the crust. Graham crackers, gingersnaps, or vanilla wafers are all great options.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has additional ingredients like sugar and spices already added to it, so it won’t work in this recipe. Make sure to use pure pumpkin puree.
Can I make this recipe ahead of time?
Yes, you can make this recipe up to 24 hours in advance. Just cover the cups with plastic wrap or foil and keep them in the refrigerator until ready to serve.
Final Thoughts:
This easy no bake pumpkin pie in a cup recipe is the perfect fall treat for when you’re craving something sweet and comforting. With just a few simple ingredients, you can whip up a delicious dessert in no time. The creamy pumpkin filling and crunchy graham cracker crust are the perfect combination. I encourage you to give this recipe a try and let me know what you think!