Pumpkin Pie In A Cup

4 Cups
20 min

If you want to make pumpkin pie without all the muss and fuss of baking, you have to try out these pumpkin pie in a cup treats! This simple recipe is layered to perfection with all the delicious fall flavors you are craving!

Pumpkin treats are great for the fall. They are also really delicious to make any time you need some fall spirit. If you want to keep that pumpkin spice flair alive and well all year long, more power to you!

Try out these pumpkin pie in a cup treats for your next party or gathering. They’re a great way to avoid having to go through the trouble of making a traditional pumpkin pie for Thanksgiving.

If you have never made a no bake pumpkin pie recipe this one might surprise you. Otherwise, you will probably see some things that seem familiar to you. 

We will be using cream cheese to make the indulgent base layer and then the pumpkin gets added on top! To finish it off we’re using whipped cream and cinnamon to give this an extra dose of fall flavors.

This recipe is gluten free as written. You can probably also do some simple swaps to get it to a dairy free status but as it stands this one is naturally gluten free. 

There’s no crust to this recipe which makes it really great for anyone who might have gluten sensitivities or if you just don’t want to deal with crust in your dessert recipes!

Full Recipe Here: https://www.midlifehealthyliving.com/pumpkin-pie-in-a-cup/

Recipe details
  • 4  Cups
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • 15 oz. canned 100 percent pumpkin
  • 4 oz. cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla
  • 1 oz. pumpkin spice flavored syrup (coffee aisle)
  • 8 Tbsp whipped topping
  • cinnamon for topping

In a bowl, mix together with a hand mixer cream cheese, vanilla, and powdered sugar. Scoop some into each cup.
Mix pumpkin pie syrup into canned pumpkin. Place canned pumpkin mixture on top of cream cheese mixture and top with whipped topping and a sprinkle of cinnamon.
Serve cold!
  • If you would like to lighten up this recipe, it will still work with a light cream cheese, light whipped topping, sugar-free pumpkin pie syrup and reducing the sugar to one cup.
  • If you’d like to add a crust like texture place crushed graham crackers or vanilla wafers in the bottom of each cup before adding the cream cheese and pumpkin mixtures.
Michele Brosius
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  • Melody Smith Wagstaff Melody Smith Wagstaff on Oct 19, 2022

    I'm not sure how plain ol' canned pumpkin on top is supposed to taste like pumpkin pie?? I've not tried it but even my pumpkin pie recipe has spices added to the pumpkin filling. Just my thoughts. 🤷‍♀️

    • See 6 previous
    • Pueo Pueo on Oct 27, 2023

      Why is almost everybody talking about "plain" pumpkin filling!?? There is no plain pumpkin puree in the cups for this recipe. The recipe is 100% clear... the canned pumpkin is to be mixed with 1 oz of pumpkin spice coffee syrup... and if anyone has tasted this syrup, it contains all of the pumpkin pie spices, i.e., Cinnamon, Ginger, Nutmeg, Cloves, and Allspice to give the canned pumpkin the necessary pie flavor profile. I don't think Ms. Brosius would share a recipe for a pumpkin pie variant without the essential spices. ツ

  • Judy Judy on Oct 19, 2022

    Agree the plain pumpkin. needs something, maybe she meant to buy the pumpkin pie filling .. pumpkin purée is just plain cooked pumpkin

    • Esther Esther on Oct 20, 2022

      Hmmm, maybe because just plain canned pumpkin doesn’t seem to be tasteful