Easy No-Bake Pumpkin Pie Cups (2024)

No-bake pumpkin pie cupsare the perfect dessert for fall gatherings, weeknight treats, or Thanksgiving celebrations. These individual servings combine the classic flavors of pumpkin pie with the convenience of an easy, no-bake recipe.

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Each cup delivers a creamy, spiced pumpkin filling layered with a graham cracker crust, making them irresistible to pumpkin lovers. The consistency is more like a whipped pumpkinpudding than a traditional pumpkin pie.

This recipe shines during busy holidays when oven space is precious (think Thanksgiving dinner). No-bake pumpkin pie cups come together quickly, giving you a stress-free yet impressive dessert option to satisfy your sweet tooth.

They’re also ideal for potlucks or parties, as they’re easy to transport and serve—everyone gets their own pumpkin pie! This is also a great recipe when cooking with the kids.

Recipe Highlights

• No-bake dessert:Perfect for busy schedules or when the oven is full.
• Make-ahead friendly:Chill them in advance for stress-free entertaining.
• Easy recipe:This simple recipe is minimal effort, maximum flavor.

Ingredients

• Canned pumpkin purée:Putting the pumpkin in pumpkin pie.
• Cold whole milk:Helps set the creamy filling.
• Instant vanilla pudding mix:Adds a smooth, pudding-like texture to the dessert with a hint of vanilla flavor.
• Pumpkin pie spice:A warm blend of cinnamon, nutmeg, and cloves for classic fall vibes.
• Pure vanilla extract:Enhances the vanilla flavor.
• Cool Whip (thawed):Light and airy, giving the filling a mousse-like consistency. Follow the directions on the Cool Whip packaging for thawing.
• Graham cracker crumbs:Provides a crunchy base for the cups to mimic pie crust. You can make your own crumbs with graham crackers (put them in a gallon size food storage bag and smash them with a rolling pin OR use a food processor), or you can typically find crumbs on the baking aisle.
• Whipped cream:A fluffy topping for extra indulgence.
• Cinnamon:A light sprinkle for garnish and a touch of warmth.

See the recipe card for quantities.

In a large mixing bowl, combine the pumpkin puree, milk, vanilla pudding mix, pumpkin pie spice, and vanilla extract until smooth and well combined.

Using a hand mixer on low speed, mix in the thawed Cool Whip until incorporated.

In six dessert cups or ramekins, add 2 tablespoons of graham cracker crumbs to the bottom of each cup.

Evenly distribute the pumpkin pie filling across the six cups. Smooth the pumpkin filling down with the back of a spoon.

Storage

Store leftover pumpkin pie cups in the refrigerator, covered with plastic wrap, for up to 3 days. If making ahead, add the whipped cream topping just before serving to keep it fresh.

Looking for more pumpkin treats? Try these.

Easy No-Bake Pumpkin Pie Cups

These no-bake pumpkin pie cups are made with instant pudding mix and Cool Whip for a creamy, whipped texture and that pumpkin spice flavor.

Recipe by: Kelsey Smith

Prep time: 10 minutes minutes

Refrigeration time : 1 hour hour

Total time: 1 hour hour 10 minutes minutes

Servings: 6 dessert cups

Nutrition

Calories: 224kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 206mgPotassium: 227mgFiber: 3gSugar: 27gVitamin A: 11076IUVitamin C: 3mgCalcium: 71mgIron: 2mg

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