Pumpkin Pie in a Cup (No Bake)
Pumpkin Pie in a Cup is a creamy no bake fall dessert made with real pumpkin puree, smooth cream cheese, instant pudding, and warm pumpkin pie spice. Finished with crisp cinnamon sugar pie crust leaves, these individual pumpkin desserts deliver classic pumpkin pie flavor in an easy, make-ahead format perfect for Thanksgiving and holiday gatherings.
Servings: 12
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.
Notes
- Cool Whip: Makes the filling light and fluffy. Substitute with 3 cups homemade whipped cream (whipped to stiff peaks).
- Softened cream cheese is non-negotiable: If it’s too cold, you’ll get lumps. Let it sit at room temperature for about 30 minutes before mixing.
- Blot the pumpkin: If your pumpkin puree looks watery, blot it with paper towels to prevent a loose filling.
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