Description
This Pumpkin Pie in a Cup recipe is a delightful no-bake dessert that layers creamy pumpkin cheesecake filling with crunchy Biscoff cookie crumbs, creating an easy and delicious treat perfect for fall or holiday gatherings. Ready in just 10 minutes, it combines classic pumpkin pie flavors with a convenient and fun presentation in individual servings.
Ingredients
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 the crust mixture: In a small mixing bowl, combine the Biscoff cookie crumbs and melted unsalted butter. Mix until well combined and the crumbs are evenly coated. Set this mixture aside to use later as the crust and a layered base for the dessert cups.
- Make the cream cheese base: In a large mixing bowl, using an electric mixer, beat the softened cream cheese together with the granulated white sugar until smooth and creamy, ensuring there are no lumps and the mixture has a fluffy texture.
- Add pumpkin and spice: To the cream cheese and sugar mixture, add the pumpkin puree and pumpkin pie spice. Mix thoroughly until all ingredients are completely combined and the filling has a uniform color and flavor. Then, gently fold in the thawed frozen whipped topping to lighten the batter.
- Prepare for assembly: Transfer the pumpkin cheesecake mixture into a piping bag if desired. This step is optional but helps to pipe the filling more neatly into the cups, making the layering process cleaner and easier.
- Assemble the cups: Start by placing a layer of the cookie crumb mixture at the bottom of each serving cup. Add a layer of the pumpkin cheesecake filling on top of the crumbs. Repeat the layering with another layer of cookie crumbs followed by another layer of filling until the cups are filled. Once assembled, refrigerate the cups until ready to serve, allowing the cheesecake filling to thicken and set.
- Add finishing touches: Before serving, if desired, top each cup with additional whipped cream and sprinkle leftover cookie crumbs for added texture and visual appeal.
Notes
- Do not substitute pumpkin puree with pumpkin pie filling; the latter contains added spices and sweeteners that will alter the flavor.
- For best results, use cream cheese at room temperature to ensure smooth mixing.
- The dessert cups should be refrigerated for at least 1-2 hours to allow the filling to thicken properly before serving.
- Use a piping bag for clean and uniform layers, but a spoon works fine as well.
- Can be prepared a day in advance and stored covered in the refrigerator.
- Leftover cookie crumbs can be used as garnish for extra crunch and flavor.
