No-bake pumpkin pie cups are 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.
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 pumpkin pudding 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.
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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.
Instructions
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.
Chill for 1 hour before serving for the best flavor. Top with whipped cream and a light sprinkle of cinnamon.
Substitutions
- Pumpkin purée: Use homemade purée using fresh pumpkin or mashed sweet potatoes for a similar texture.
- Whole milk: Substitute with almond milk, oat milk, or evaporated milk.
- Instant vanilla pudding mix: Swap with cheesecake pudding for a twist.
- Pumpkin pie spice: Mix your own using cinnamon, nutmeg, ginger, and cloves.
- Cool Whip: Use homemade whipped cream or dairy-free whipped topping.
- Graham cracker crumbs: Try crushed gingersnaps or vanilla wafer crumbs.
Equipment
- 9 oz Clear Plastic Cups - You can also use small mason jars or ramekins
- Hand mixer - To whip the pumpkin pie filling.
- Silicone spatula - To mix together ingredients.
- Mixing bowls - For the pumpkin pie filling.
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.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
Easy No-Bake Pumpkin Pie Cups
Video
Ingredients
- 15 ounces canned pumpkin purée
- ¼ cup whole milk cold
- 1 (3.4 ounce) box instant vanilla pudding mix
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 8 ounces Cool Whip thawed
- ¾ cup graham cracker crumbs
- Whipped cream to serve
- Cinnamon to sprinkle on top
Instructions
- 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.
- Chill for 1 hour before serving for the best flavor. Top with whipped cream and a light sprinkle of cinnamon.
Notes
Nutrition
More Pumpkin Recipes
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Kelsey Smith says
These pumpkin pie cups are fluffy and light, I hope you enjoy my recipe.