Description
This delightful Pumpkin Pie in a Cup recipe transforms the classic fall dessert into a convenient, individual parfait. Layers of spiced pumpkin cheesecake filling alternate with buttery Biscoff cookie crumbs, creating a creamy, crunchy treat perfect for any autumn gathering. Easy to prepare and no baking required, this dessert is both festive and fuss-free.
Ingredients
Scale
Crust
- 2 cups Biscoff cookie crumbs (from about 30 cookies)
- 6 Tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated white sugar
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
- 6 ounces frozen whipped topping, thawed (plus more for topping)
Instructions
- Prepare crust mixture: In a small mixing bowl, combine the Biscoff cookie crumbs with the melted unsalted butter and mix until fully combined. Set this mixture aside for layering later.
- Make cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy, with no lumps.
- Add pumpkin and spice: Mix in the pumpkin puree and pumpkin pie spice thoroughly until completely combined, ensuring an even distribution of flavors in the cheesecake mixture.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin cream cheese mixture to keep it light and fluffy without deflating it.
- Optional piping: Transfer the pumpkin cheesecake filling to a piping bag if desired. This step helps in neatly layering the dessert into cups but is not required.
- Assemble the cups: Begin by adding a layer of Biscoff cookie crumbs at the bottom of each serving cup, followed by a layer of the pumpkin cheesecake mixture. Repeat these layers once more, finishing with the cheesecake on top. Chill them in the refrigerator until ready to serve, allowing the filling to thicken and the flavors to meld.
- Add final toppings: Just before serving, optionally top each cup with additional whipped cream and a sprinkle of leftover Biscoff cookie crumbs for garnish and extra texture.
Notes
- Toppings: For decorating, top with whipped cream and additional cookie crumbs, or try fall-themed sprinkles, candy corn, or chopped nuts such as pecans or walnuts.
- Serving containers: Use small glass cups, ½ pint mason jars, or 9 oz plastic cups. For a more elegant presentation, wine glasses or champagne flutes work beautifully.
- Trifle option: Instead of individual cups, layer the filling and cookie crumbs in a large trifle bowl for a communal dessert.
- Advance preparation: Make up to 1 day ahead and refrigerate covered. Avoid making too far in advance to prevent cookie layers from becoming soggy.
- Storage: Store leftovers in the fridge covered with plastic wrap. Note that cookie layers will soften over time, so consume within a day or two for best texture.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
