Pumpkin Pie in a Cup
A delightful twist on classic pumpkin pie served in a cup, featuring creamy pumpkin filling and a spiced cookie crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter (melted)
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the Biscoff cookie crumbs and melted butter in a large mixing bowl.
- Press the mixture into the bottoms of your serving cups, creating a crust.
- Bake the crusts for about 10 minutes, until golden and fragrant.
- Allow to cool while preparing the filling.
- Beat the softened cream cheese until smooth and creamy in another mixing bowl.
- Gradually add in the granulated sugar and mix for about 2 minutes.
- Add the pumpkin puree and pumpkin pie spice, mixing on low speed until well combined.
- Fold in the thawed whipped topping until evenly distributed.
- Spoon the pumpkin mixture on top of the cooled crusts in each cup.
- Chill the assembled cups in the refrigerator for at least 2-4 hours.
- Serve topped with whipped cream and a dash of cinnamon.
Notes
For variations, consider adding maple syrup, nuts, or chocolate chips to the filling.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin pie, dessert, fall recipes, Thanksgiving, pumpkin spice