Simple No-Bake Pumpkin Pie Cups

The first time I made these Simple No-Bake Pumpkin Pie Cups, it was out of sheer Thanksgiving desperation. The oven was completely occupied by the turkey and a sweet potato casserole, and I had promised everyone a pumpkin dessert. Panic was setting in until I remembered a half-forgotten idea scribbled in my recipe notebook. The result was nothing short of a holiday miracle. These little cups, with their spicy gingersnap crust and cloud-like, creamy pumpkin filling, were an absolute showstopper. My kids, who are usually lukewarm on traditional pumpkin pie, devoured them. The adults raved about the perfectly portioned servings and the light, mousse-like texture that wasn’t as heavy as a classic pie after a huge meal. Since that day, these cups have become a non-negotiable part of our fall and holiday traditions. They are my secret weapon for potlucks, parties, and any occasion that calls for an impressive dessert without the stress or the need for precious oven space. They encapsulate everything we love about autumn—the warmth, the spice, the comfort—all neatly packaged in a single, delightful serving.

Ingredients

This recipe is broken down into two main components: the crunchy, spicy crust and the luxuriously smooth pumpkin filling. Each ingredient is chosen to create a perfect balance of texture and flavor.

For the Gingersnap Crust:

• 1 ½ cups Gingersnap Cookie Crumbs (about 25-30 cookies): These form the foundation of our dessert. Gingersnaps provide a warm, spicy flavor with notes of ginger and molasses that beautifully complements the pumpkin. If you can’t find them, graham crackers or Biscoff cookies are excellent substitutes.
• ¼ cup Unsalted Butter, melted: The butter acts as the binding agent, turning the dry cookie crumbs into a firm, press-able crust that holds its shape.
• 2 tablespoons Granulated Sugar: This adds just a touch of extra sweetness to the crust, balancing the spice from the cookies and the saltiness of the butter. You can omit this if your cookies are particularly sweet.

For the Creamy Pumpkin Filling:

• 8 ounces Cream Cheese, softened to room temperature: This is the key to a rich, tangy, and incredibly smooth filling. Using full-fat, block-style cream cheese will yield the best results. Ensure it’s fully softened to prevent any lumps in your final product.
• 1 cup Canned Pumpkin Puree (not pumpkin pie filling): This is the star of the show, providing the signature pumpkin flavor and beautiful orange hue. Be sure to use 100% pure pumpkin puree, as pumpkin pie filling is pre-sweetened and pre-spiced, which will throw off the recipe’s balance.
• ¾ cup Powdered Sugar (Confectioners’ Sugar): Powdered sugar is used instead of granulated because it dissolves instantly, ensuring a silky-smooth texture without any graininess. It provides the perfect level of sweetness to the filling.
• 2 teaspoons Pumpkin Pie Spice: This classic blend of cinnamon, nutmeg, ginger, and allspice is what gives the filling its quintessential “pie” flavor. You can buy a pre-made blend or make your own.
• 1 teaspoon Vanilla Extract: Vanilla enhances all the other flavors in the filling, adding a layer of aromatic warmth and depth.
• 1 cup Heavy Whipping Cream, chilled: Whipped to stiff peaks and folded into the pumpkin mixture, the heavy cream is what transforms the filling from a dense cheesecake-like consistency to a light, airy, and ethereal mousse.

For Garnish (Optional):

• Whipped Cream: A dollop of whipped cream on top is the classic finishing touch for any pumpkin dessert.
• Cinnamon Stick or Ground Cinnamon: A small cinnamon stick or a light dusting of ground cinnamon adds visual appeal and an extra pop of spice.
• Crushed Gingersnaps: Sprinkling a few extra cookie crumbs on top connects the garnish back to the crust and adds a final bit of crunch.

Instructions

Follow these step-by-step instructions carefully to achieve perfectly layered and delicious no-bake pumpkin pie cups. The process is simple and rewarding, perfect for cooks of all skill levels.

Step 1: Prepare Your Serving Vessels

• Choose your serving dishes. This recipe works beautifully in small glass tumblers, ramekins, small mason jars, or even clear plastic party cups. You will need 6 to 8 individual cups, depending on their size (4-6 ounces is ideal). Having them ready makes the assembly process smooth and efficient.

Step 2: Make the Gingersnap Crust

• Crush the Cookies: If you are starting with whole gingersnap cookies, your first task is to turn them into fine crumbs. The easiest way to do this is in a food processor. Pulse the cookies until they are broken down into a consistent, sand-like texture. If you don’t have a food processor, place the cookies in a sturdy zip-top bag, seal it while pressing out the air, and crush them with a rolling pin or the bottom of a heavy pan.
• Combine Crust Ingredients: In a medium bowl, combine the fine gingersnap crumbs and the 2 tablespoons of granulated sugar. Pour the ¼ cup of melted butter over the crumb mixture. Use a fork to toss everything together until all the crumbs are evenly moistened. The final texture should resemble wet sand.

Step 3: Assemble the Crust Layer

• Divide and Press: Evenly divide the buttered crumb mixture among your chosen serving cups. This will be about 2 to 3 tablespoons of crust per cup.
• Compact the Crust: Use the back of a small spoon or your fingertips to press the crumbs down firmly into the bottom of each cup, creating a solid, even layer. This firm packing is crucial for creating a distinct crust that won’t crumble when you dig in. Place the cups in the refrigerator to chill and set while you prepare the filling.

Step 4: Prepare the Pumpkin Filling

• Whip the Heavy Cream: In a large, chilled bowl, pour in the 1 cup of cold heavy whipping cream. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream on medium-high speed. Continue beating until stiff peaks form. This means when you lift the beaters, the cream peak holds its shape without flopping over. Be careful not to overbeat, or you’ll start making butter. Set the whipped cream aside.
• Beat the Cream Cheese and Sugar: In a separate large bowl, place the 8 ounces of softened cream cheese. Beat it with the electric mixer on medium speed until it’s completely smooth and creamy, with no lumps. Add the ¾ cup of powdered sugar and beat again until it’s fully incorporated and the mixture is light and fluffy. Scrape down the sides of the bowl to ensure everything is mixed evenly.
• Add Pumpkin and Spices: To the cream cheese mixture, add the 1 cup of pumpkin puree, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of vanilla extract. Beat on medium speed until everything is well combined and the filling is a uniform orange color. Scrape the bowl down once more to catch any stray bits of cream cheese.

Step 5: Lighten the Filling

• Fold in the Whipped Cream: This is the most important step for achieving a light, mousse-like texture. Take about one-third of your prepared whipped cream and gently stir it into the pumpkin mixture. This will lighten the base, making it easier to incorporate the rest of the cream.
• Continue Folding: Add the remaining whipped cream to the bowl. Using a rubber spatula, gently fold the whipped cream into the pumpkin base. Use a sweeping motion, cutting down through the middle, scraping along the bottom, and bringing the mixture up and over. Continue this gentle folding motion only until no white streaks remain. Do not stir or beat, as this will deflate the whipped cream and make your filling dense.

Step 6: Assemble the Cups and Chill

• Fill the Cups: Remove the crust-filled cups from the refrigerator. Carefully spoon or pipe the finished pumpkin filling over the crust layer in each cup. Piping the filling using a piping bag (or a zip-top bag with the corner snipped off) will give you a cleaner, more professional look, but spooning it in works just as well. Smooth the tops with the back of a spoon.
• Chill to Perfection: Cover the cups with plastic wrap and place them in the refrigerator to chill for at least 4 hours. This chilling time is essential. It allows the filling to set and firm up, and it gives the flavors time to meld together into a cohesive, delicious dessert. For the absolute best results, let them chill overnight.

Step 7: Garnish and Serve

• Just before serving, remove the pumpkin pie cups from the refrigerator. Top each one with a generous dollop of whipped cream, a sprinkle of ground cinnamon or extra gingersnap crumbs, or a small cinnamon stick for a festive touch. Serve chilled.

Nutrition Facts

This is an estimate and can vary based on the specific brands of ingredients used.

• Servings: 6-8 individual cups
• Calories per serving: Approximately 350-450 kcal

1. Carbohydrates (approx. 35g): The primary source of energy in this dessert, coming from the sugars in the cookies and powdered sugar, as well as the natural carbohydrates in the pumpkin puree.
2. Fat (approx. 25g): The high fat content comes from the butter, full-fat cream cheese, and heavy whipping cream, which are essential for the rich flavor and creamy, satisfying texture.
3. Protein (approx. 5g): A modest amount of protein is provided by the cream cheese and pumpkin puree, contributing to the overall structure of the filling.
4. Sugar (approx. 25g): This dessert is a treat, with sugar contributing to the classic sweet profile. The powdered sugar in the filling and the sugar in the gingersnaps are the main sources.
5. Vitamin A (Significant Amount): Thanks to one cup of pumpkin puree, this dessert is a surprisingly good source of Vitamin A (as beta-carotene), which is crucial for eye health and immune function.

Preparation Time

The beauty of this recipe lies in its simplicity and minimal active time.

• Active Preparation Time: 20-25 minutes. This is the hands-on time you’ll spend crushing cookies, mixing the crust, whipping the cream, and combining the filling.
• Chilling Time: 4 hours minimum (overnight is best). This is the crucial, inactive time where the magic happens. The dessert sets, firms up, and the flavors deepen, making it the perfect make-ahead recipe.

How to Serve

Presentation can elevate this simple dessert from a casual treat to an elegant showstopper. Here are some creative and delicious ways to serve your no-bake pumpkin pie cups:

• The Classic Dollop:
  • Top with a generous swirl of sweetened whipped cream. You can use a piping bag with a star tip for a beautiful, professional-looking finish.
  • Dust lightly with ground cinnamon or pumpkin pie spice.
  • Sprinkle a few leftover gingersnap crumbs on top for a textural contrast.
• The Caramel Drizzle:
  • After adding the whipped cream, gently drizzle a rich, salted caramel sauce over the top. The combination of sweet, salty, and spicy is absolutely divine.
  • For an extra crunch, add some toasted and chopped pecans or walnuts alongside the caramel.
• The Chocolate Lover’s Twist:
  • Instead of caramel, drizzle a decadent dark chocolate sauce over the whipped cream.
  • Garnish with fine chocolate shavings for an elegant touch. The slight bitterness of dark chocolate pairs surprisingly well with the sweet and spicy pumpkin.
• Elegant and Simple:
  • For a more minimalist approach, skip the whipped cream entirely.
  • Garnish with a single, perfect candied pecan or a small, decorative cinnamon stick placed in the center of the cup.
  • This is a great option if you want the pumpkin flavor to be the absolute star.
• Serving at a Party:
  • Arrange the finished cups on a large platter or a multi-tiered dessert stand for a stunning display at a holiday gathering or potluck.
  • Consider making them in clear plastic cups with lids for easy transport and serving at outdoor events or bake sales.

Additional Tips

Unlock the full potential of this recipe with these eight expert tips for guaranteed success and delicious variations.

1. Ensure Room Temperature Cream Cheese: This is the single most important tip for a lump-free filling. Cold cream cheese will not blend smoothly, leaving you with small, unappetizing specks in your filling. Take the cream cheese out of the fridge at least 1-2 hours before you begin.
2. Use Cold Whipping Cream and a Chilled Bowl: For the fluffiest, most stable whipped cream, make sure your heavy cream is very cold. For an extra boost, place your mixing bowl and beaters in the freezer for 10-15 minutes before you start whipping. The cold helps the fat in the cream emulsify and trap air more effectively.
3. Taste and Adjust Your Spices: The amount of spice in a store-bought pumpkin pie spice blend can vary. After you mix the pumpkin base (before folding in the whipped cream), give it a taste. You might prefer it a little more cinnamon-forward or with an extra kick of ginger. This is your chance to customize it to your exact preference.
4. Master the Art of Folding: Be patient when folding the whipped cream into the pumpkin base. The goal is to incorporate it without losing all the air you just whipped into it. Use a large, flexible spatula and gentle, deliberate motions. It’s better to have a few faint streaks than to overmix and end up with a dense, heavy filling.
5. Experiment with the Crust: While gingersnaps are a perfect pairing, don’t be afraid to get creative! This recipe works wonderfully with a crust made from Biscoff cookies (for a caramelized flavor), graham crackers (for a classic taste), or even chocolate wafer cookies for a pumpkin-chocolate combination.
6. Make-Ahead for Zero Stress: These cups are the ultimate make-ahead dessert. You can prepare them completely (without the final garnish) up to two days in advance. Keep them covered in the refrigerator. The extra time allows the flavors to meld and deepen even further, making them even more delicious.
7. Piping for a Professional Finish: To get those clean, beautiful layers you see in bakeries, use a piping bag to add the filling to the cups. It gives you more control and prevents smearing the filling on the sides of the glass, making for a much prettier presentation. A large zip-top bag with one corner snipped off works as a great substitute.
8. Don’t Substitute the Pumpkin Puree: It’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling comes pre-mixed with sugar and spices. Using it in this recipe will result in a dessert that is overly sweet, over-spiced, and may have a different, often gummier, texture due to added starches.

FAQ Section

Here are answers to some of the most common questions about making Simple No-Bake Pumpkin Pie Cups.

1. Can I make this recipe in a full-size pie dish instead of individual cups?
Absolutely! This recipe can easily be adapted into a single, 9-inch no-bake pumpkin pie. Simply press the entire crust mixture into the bottom and up the sides of a 9-inch pie plate. Prepare the filling as directed and spread it evenly into the crust. Chill for at least 6-8 hours, or preferably overnight, to ensure it’s firm enough to slice cleanly.

2. What is the difference between pumpkin puree and pumpkin pie filling?
This is a critical distinction for this recipe. Pumpkin puree is just one ingredient: cooked, pureed pumpkin. Pumpkin pie filling is a convenience product that contains pumpkin puree already mixed with sugar, spices (like cinnamon and nutmeg), and sometimes thickeners. Using pie filling will make this dessert far too sweet and will disrupt the flavor balance we’ve created. Always check the can to make sure it says “100% Pure Pumpkin.”

3. My filling seems a little runny. What went wrong?
There are a few potential culprits. First, ensure you whipped your heavy cream to stiff peaks. If the cream is under-whipped, it won’t provide enough structure. Second, be careful not to overmix when folding the whipped cream into the pumpkin base, as this will deflate it. Finally, make sure you used block cream cheese, not the whipped kind sold in tubs, as the latter has a higher moisture content and will result in a softer set. An adequate chilling time of at least 4 hours is also non-negotiable for the filling to firm up.

4. How can I make this recipe gluten-free?
It’s very easy to make a gluten-free version! Simply substitute the gingersnap cookies with your favorite brand of gluten-free gingersnaps or another crunchy gluten-free cookie. All the other ingredients in the filling are naturally gluten-free, but it’s always wise to double-check the labels on your pumpkin puree and spices to ensure there’s no cross-contamination.

5. How long do these pumpkin pie cups last in the refrigerator?
Stored properly, these cups will stay fresh and delicious for up to 4 days. Keep them covered with plastic wrap or in an airtight container in the refrigerator. Note that the crust may soften slightly over time as it absorbs moisture from the filling, but they will still be incredibly tasty. It’s best to add any whipped cream garnish just before serving.

6. I don’t have pumpkin pie spice. What can I use instead?
No problem! You can easily make your own pumpkin pie spice blend. For the 2 teaspoons needed in this recipe, combine the following:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice or cloves
  Mix them together and use it just as you would the pre-made blend.

7. Can I use a low-fat or non-dairy cream cheese and cream?
You can, but it will significantly alter the final texture and flavor. Low-fat cream cheese (Neufchâtel) can work, but the filling might be slightly less rich and a bit softer. For a dairy-free version, use a high-quality vegan block-style cream cheese and a full-fat coconut cream (the thick, solid part from a chilled can of coconut milk) in place of the heavy whipping cream. The flavor will have a slight coconut note, which pairs nicely with pumpkin.

8. Do I absolutely need an electric mixer for this recipe?
An electric mixer (either hand-held or a stand mixer) is highly recommended, especially for whipping the heavy cream to stiff peaks and beating the cream cheese until it’s perfectly smooth. Doing this by hand is possible, but it will require a significant amount of arm strength and time. If you attempt it by hand, use a large whisk and be prepared for a good workout to get the volume and texture needed for a light, airy filling.