These No Bake Pumpkin Pie Cups are the perfect holiday treat! Each cup starts with a creamy pumpkin filling, made from a blend of pumpkin, cream cheese, and pudding, layered into individual cups. They’re finished with cool whip, a sprinkle of pumpkin pie spice, and an adorable, cinnamon sugar pie crust leaf.
If you are looking for more pumpkin and cheesecake flavored desserts, try my Pumpkin Cream Cheese Bread or Cream Cheese Pumpkin Pie. They are both divine!
Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Using pre-made pie crust and instant pudding (no gelatin) cuts down on prep time.
- Perfect for Fall: All the classic pumpkin pie flavors in a fun individual dessert, complete with a festive pie crust leaf.
- Great for Parties: Everyone gets their own mini pumpkin pie in a cup!
Ingredients & Substitutions
- White Sugar: Substitute with brown sugar if needed.
- Ground Cinnamon: Adds warmth and spice. If you’re out of cinnamon, pumpkin pie spice can be used as a substitute.
- Pie Crust: Pre-made pie crust (like Pillsbury) is super convenient, but you can also use homemade pie crust if preferred. You could also use a sheet of thawed puff pastry.
- Cream Cheese: Full-fat gives the best creamy texture.
- Cool Whip: You’ll need about 3 cups for the filling, plus extra for topping. Be sure to buy the 16-ounce tub to have enough.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Milk: Any milk works here—whole, 2%, or even fat free.
- Vanilla Extract: Adds depth of flavor. Pure vanilla extract is best.
- Pumpkin Pie Spice: This spice blend adds the signature flavor of pumpkin pie. If you don’t have it, check out my blog post about how to make a substitute for pumpkin pie spice.
- Instant Pudding Mix: This helps thicken and sweeten the filling. Do not use sugar-free pudding mix, as it has an odd aftertaste.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make No Bake Pumpkin Pie Cups
Quick Overview
- Make pie crust leaves.
- Make the no bake pumpkin cheesecake filling.
- Assemble the cups.
Step by Step Instructions
Quick Tip From Bri
Be sure to scrape down the sides of the bowl while mixing to ensure all ingredients are evenly incorporated.
- Cut Pie Crust: Preheat the oven to 350°F (175°C). Unroll the pie crust and use a leaf-shaped cookie cutter to cut out the dough. Arrange the cutouts on a parchment-lined baking sheet.
- Cinnamon Sugar: In a small bowl, mix together the sugar and cinnamon. Lightly sprinkle the pie crust cutouts with the cinnamon-sugar mixture.
- Bake: Bake the pie crust cutouts for 10 minutes, or until they turn golden brown. Once done, set them aside to cool completely.
- Beat Cream Cheese: While the pie crust is baking, in a stand mixer fitted with the whisk attachment or using an electric hand mixer, beat the softened cream cheese until smooth. Gradually add 1 cup of cool whip at a time, beating after each addition until the mixture is fully combined and fluffy. Be sure to scrape down the sides of the bowl between mixing.
Quick Tip From Bri
Adding the pudding mix last helps to prevent any lumps.
- Whisk Pumpkin Mixture: In a separate bowl, whisk together the pumpkin, milk, vanilla extract, pumpkin pie spice, and ground cinnamon until smooth and well blended. Finally, whisk in the pudding mix until fully incorporated.
- Fold Filling: Gently fold the pumpkin mixture into the cream cheese mixture until everything is well combined.
- Assemble: Spoon or pipe (with a zip-top bag or piping bag) the pumpkin cream mixture into 10-12 serving cups. Top each with a dollop of extra cool whip, a sprinkle of pumpkin pie spice, and a cooled pie crust leaf cutout or two.
Expert Tips
- Use Room Temperature Cream Cheese: Allow the cream cheese to sit at room temperature for about 30-60 minutes before mixing. This ensures it will not get lumpy.
- Add Cool Whip Gradually: Incorporate 1 cup of Cool Whip at a time into the cream cheese mixture, mixing well between each addition to ensure the filling remains smooth and free of lumps.
- Add Pudding Mix Last: Add the pudding mix after you have whisked the other ingredients in the pumpkin mixture. This prevents it from clumping.
- Fold Gently: Carefully fold the pumpkin mixture into the cream cheese until well combined. Be gentle to avoid deflating the filling, which can cause it to become runny.
- Use a Large Zip-Top Bag: For easy assembly, transfer the filling into a large zip-top bag, then cut off one corner to pipe the mixture into the cups.
- Make Ahead: These cups can be prepared a day in advance. Simply assemble the cups and store them in the refrigerator until you’re ready to serve. Just add the pie crust leaves and any toppings right before serving.
- Use Small Serving Cups: Use small ramekins or jars. I got my plastic cups (like these cups from Amazon) and mini silver spoons at Dollar Tree.
Additions & Variations
- Nuts: Sprinkle chopped pecans or walnuts on top of the cool whip for extra texture.
- Maple Syrup: Drizzle a bit of maple syrup into the pumpkin mixture for extra sweetness and depth.
- Caramel Drizzle: Finish with a drizzle of caramel sauce for even more decadence.
- Add a Crunchy Layer: For extra texture, use crushed graham crackers (about 12 full sheets), ginger snaps (about 6 ounces), or Biscoff cookies mixed with melted salted butter (about 4 Tablespoons) to create a crunchy layer at the bottom of each cup.
Substitute for Pumpkin Pie Spice
This Substitute for Pumpkin Pie Spice only requires 5 ground spices – cinnamon, ginger, nutmeg, allspice, and cloves. Use it…
More Fall Recipes
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Easy Mini Pumpkin Pie Cups
These No Bake Pumpkin Pie Cups are the perfect holiday treat! Each cup starts with a creamy pumpkin filling, made from a blend of pumpkin, cream cheese, and pudding, layered into individual cups. They're finished with cool whip, a sprinkle of pumpkin pie spice, and an adorable, cinnamon sugar pie crust leaf.
Equipment
Ingredients
- 1/4 cup white sugar
- 1 1/2 teaspoons ground cinnamon
- 1 refrigerated rolled pie crust, like Pillsubry
- 1 8-ounce package full-fat cream cheese
- 8 ounces about 3 cups cool whip, plus more for topping*
- 1 15-ounce can plain pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 5.1-ounce family size box vanilla or cheesecake flavored instant pudding mix
Instructions
- Cut Pie Crust: Preheat the oven to 350°F (175°C). Unroll the pie crust and use a leaf-shaped cookie cutter to cut out the dough. Arrange the cutouts on a parchment-lined baking sheet.1 refrigerated rolled pie crust, like Pillsubry
- Cinnamon Sugar: In a small bowl, mix together the sugar and cinnamon. Lightly sprinkle the pie crust cutouts with the cinnamon-sugar mixture.1/4 cup white sugar, 1 1/2 teaspoons ground cinnamon
- Bake: Bake the pie crust cutouts for 10 minutes, or until they turn golden brown. Once done, set them aside to cool completely.
- Beat Cream Cheese: While the pie crust is baking, in a stand mixer fitted with the whisk attachment or using an electric hand mixer, beat the softened cream cheese until smooth. Gradually add 1 cup of cool whip at a time, beating after each addition until the mixture is fully combined and fluffy. Be sure to scrape down the sides of the bowl between mixing.1 8-ounce package full-fat cream cheese, 8 ounces about 3 cups cool whip, plus more for topping*
- Whisk Pumpkin Mixture: In a separate bowl, whisk together the pumpkin, milk, vanilla extract, pumpkin pie spice, and ground cinnamon until smooth and well blended. Finally, whisk in the pudding mix until fully incorporated.1 15-ounce can plain pumpkin puree, 1/2 cup milk, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1 5.1-ounce family size box vanilla or cheesecake flavored instant pudding mix
- Fold Filling: Gently fold the pumpkin mixture into the cream cheese mixture until everything is well combined.
- Assemble: Spoon or pipe (with a zip-top bag or piping bag) the pumpkin cream mixture into 10-12 serving cups. Top each with a dollop of extra cool whip, a sprinkle of pumpkin pie spice, and a cooled pie crust leaf cutout or two.
Did you make this recipe? Leave a comment below!
Notes
- Pie Crust: Pre-made pie crust (like Pillsbury) is super convenient, but you can also use homemade pie crust if preferred. You could also use a sheet of thawed puff pastry.
- Cool Whip: You’ll need about 3 cups for the filling, plus extra for topping. Be sure to buy the 16-ounce tub to have enough.
- Pumpkin Pie Spice: This spice blend adds the signature flavor of pumpkin pie. If you don’t have it, check out my blog post about how to make a substitute for pumpkin pie spice.
- Instant Pudding Mix: This helps thicken and sweeten the filling. Do not use sugar-free pudding mix, as it has an odd aftertaste.
- Use Room Temperature Cream Cheese: Allow the cream cheese to sit at room temperature for about 30-60 minutes before mixing. This ensures it will not get lumpy.
- Use a Large Zip-Top Bag: For easy assembly, transfer the filling into a large zip-top bag, then cut off one corner to pipe the mixture into the cups.
- Make Ahead: These cups can be prepared a day in advance. Simply assemble the cups and store them in the refrigerator until you’re ready to serve. Just add the pie crust leaves and any toppings right before serving.
- Use Small Serving Cups: Use small ramekins or jars. I got my plastic cups and mini silver spoons at Dollar Tree.
Nutrition
Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 81mg | Fiber: 1g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
