Pumpkin Pie in a Cup Recipe

Hey friend, if you’re craving all the cozy flavors of fall without the fuss of a traditional pie, you’re going to adore this Pumpkin Pie in a Cup Recipe. It’s basically the pumpkin pie of your dreams, but in a cute little parfait form—layered with buttery Biscoff cookie crumbs and creamy, spiced pumpkin cheesecake filling. I absolutely love how quick and mess-free it is, plus it’s perfect for sharing or making ahead for guests. Stick with me and I’ll walk you through all the tips and tricks to nail this every time.

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Ingredients You’ll Need

These ingredients come together like a pumpkin-spiced dream team. The Biscoff cookie crumbs provide a caramelized crunch, while the pumpkin puree and warm spices bring seasonally perfect flavor. Here’s what you’ll want to have on hand.

• Biscoff cookie crumbs: I recommend using actual Biscoff cookies crushed for that unique caramel-cinnamon flavor that works like a charm in the crust.
• Unsalted butter: Melting it helps bind the cookie crumbs for that perfect crumbly base.
• Cream cheese: Softened for smoothness and richness—don’t try this with cold cream cheese or you’ll struggle to get that creamy texture.
• Granulated white sugar: Balances the tang of cream cheese and sweetness of pumpkin.
• Pumpkin puree: Use pure pumpkin, NOT pumpkin pie filling, to control sugar and spice levels perfectly.
• Pumpkin pie spice: This is where the magic happens—cinnamon, nutmeg, and clove blend to give that classic pumpkin pie taste.
• Frozen whipped topping: Thawed and folded in for lightness and a delicate fluffy texture; you can swap with fresh whipped cream if you prefer!

Variations

I love that you can make this Pumpkin Pie in a Cup Recipe uniquely yours. Whether you want to lighten it up or amp up flavors, there’s room to experiment and make it your own.

• Make it Vegan: I tried swapping cream cheese for a vegan alternative and used coconut whipped cream–not quite the same tang, but still delicious.
• Add Crunch: Sprinkle chopped toasted pecans or walnuts between layers for an irresistible contrast.
• Spice it up: If you like a little heat, add a dash of ground ginger or even cayenne pepper to the pumpkin mixture for a surprise kick.
• Pour in Booze: For adults only—mix in some bourbon or spiced rum to the pumpkin filling for a grown-up twist.

How to Make Pumpkin Pie in a Cup Recipe

Step 1: Prepare the Cookie Crumb Base

Start by crushing those Biscoff cookies into fine crumbs—either pulse them in a food processor or dump them into a zip-top bag and smash with a rolling pin. Then, melt your butter and mix it in until the crumbs are evenly coated and feel like damp sand. This step is key because the butter acts like glue, helping your cookie layers hold their shape in the cup without turning soggy too quickly.

Step 2: Whip Up the Pumpkin Cheesecake Filling

Beat softened cream cheese and sugar with an electric mixer until you get a perfectly smooth, creamy base. This is when you’ll appreciate having that cream cheese at room temperature — no lumps! Next, stir in the pumpkin puree and pumpkin pie spice until everything’s combined beautifully. The last touch is folding in the thawed whipped topping gently; this keeps the filling light and airy instead of dense. I learned the hard way that if you mix it too aggressively, it deflates and loses its fluffy charm.

Step 3: Layer and Chill

Here’s my favorite part. You can fill a piping bag with the pumpkin cheesecake filling for a neat and easy assembly, but spooning works just fine too. Start with a layer of cookie crumbs in the bottom of each cup, then add a layer of the pumpkin filling, and repeat one more time. Trust me, the visual contrast is so pretty and inviting! Pop them in the fridge for at least a couple of hours so the filling firms up and the flavors meld.

Step 4: Add Finishing Touches

Before serving, feel free to dollop on extra whipped cream and sprinkle leftover cookie crumbs on top for that classic pumpkin pie look. If you want to get creative, I’ve added a few festive sprinkles or chopped pecans too. These little additions take the cups from simple dessert to showstopper in seconds.

How to Serve Pumpkin Pie in a Cup Recipe

Garnishes

I usually go with a generous swirl of whipped cream topped with a sprinkle of crushed Biscoff crumbs on each cup—the caramel notes peek through and it looks beautiful too. Sometimes, I toss on a few chopped toasted pecans or a dash of cinnamon for extra warmth. If you’re feeling festive, add some fall-themed sprinkles or a tiny candy pumpkin on top—kids love that!

Side Dishes

I like serving this with a hot cup of spiced apple cider or a bold coffee for contrast. If you’re doing brunch, pair it alongside a simple green salad or roasted nuts to balance the sweet richness.

Creative Ways to Present

For holiday dinners, I swap out plain plastic cups for small mason jars or even little stemmed glasses to dress things up. Once, I made a large trifle with the same layers for an impressive centerpiece dessert—it was a big hit! You can also use a clear glass teacup for a quaint vibe or layer in clear shot glasses for bite-sized portions at a party.

Make Ahead and Storage

Storing Leftovers

Leftover cups store beautifully in the fridge, covered tightly with plastic wrap or with lids if you used mason jars. Just keep in mind—the cookie layers will soften a bit over time, but the flavor stays incredible. I usually eat leftovers within 2 days for the best texture.

Freezing

I’ve tried freezing these cups before, but because of the whipped topping and cookie layers, the texture can change after thawing—cookies get soggy and creaminess sometimes separates. If you want to freeze, I recommend prepping the filling and crumbs separately and assembling after thawing for best results.

Reheating

This dessert is best enjoyed chilled, so I don’t recommend reheating. If your leftovers have been in the fridge, just let them sit at room temperature for 10-15 minutes before eating to take the chill off for a softer, creamier bite.

FAQs

Final Thoughts

This Pumpkin Pie in a Cup Recipe has become one of my absolute favorites for fall because it captures all the classic pumpkin pie flavors without the hassle of baking a whole pie. It’s perfect for busy days, last-minute guests, or when you just want a sweet treat that feels special and indulgent. I hope you give it a try and enjoy it as much as my family and I do—trust me, it’s a guaranteed crowd-pleaser with minimal effort!

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