Pumpkin Pie in a Cup

What's better than pumpkin pie? How about pumpkin pie with whipped cream and cream cheese? And to top that, what about a no-bake recipe? I have been making a double layer, no-bake pumpkin pie for almost 20 years now, and there are never any leftovers.

Many of you have probably made the no-bake double layer pumpkin pie. You blend cream cheese with whipped topping and spread that on a graham cracker crust, then top it with a mixture of pumpkin and vanilla pudding. Mine is better. A couple of the adaptions I have made to the original recipe is using more cream cheese and freshly whipped cream, no frozen topping.

A few days ago, I thought of a way to improve it. Just make it portable! I made these as treats for my children's classmates for a Thanksgiving feast. Placing them in plastic cups allows you to place them in a plastic bag which can then be tied closed. Don't forget to send a spoon so this treat is ready to be devoured. And it will be. Trust me. I know.


Another plus, these can be made gluten free. Simply leave out the graham cracker layer and make certain to use Jell-O pudding mix. The label on the box doesn't say it is gluten-free, but check the ingredients and have a look at this statement from Kraft {maker of Jello-O pudding mix}.

These would be great for the children on Thanksgiving Day. While adults are enjoying their pie and coffee, the children could grab a pumpkin pie cup and spoon, then head outdoors to enjoy.

Pumpkin Pie in a Cup
2 c graham cracker crumbs
1/2 c {1 stick} butter, melted
1 1/2 cup whipping cream
8 oz cream cheese, softened
1 tsp vanilla
1 tbsp sugar
1 1/2 c cold milk
2 3.4 oz pkg Jell-O Instant Vanilla Pudding Mix
1 15 oz can pumpkin puree
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Pour melted butter over graham cracker crumbs. Stir to combine. Divide among 12 clear plastic cups {6-9 oz size}; press into bottoms of cups. Allow to cool.

Pour whipping cream into bowl of stand mixer; whip until holds shape {about 5-7 minutes}. Cream the cream cheese until smooth and lacking lumps. Add vanilla and sugar; blend to combine. Fold whipped cream into cream cheese mixture. Spoon onto graham cracker crust in cups.

Combine cold milk and pudding mix using a wire whisk. Add canned pumpkin and spices; whisk to combine. Top whipped cream layer of cups with pumpkin pudding mix. Refrigerate for at least an hour or until serving. Makes 12 pudding cups.

Some Helpful Notes
*Use a pestle to press the crumbs in a cup to form the crust.
*A small cookie scoop is helpful in placing the cream mixture onto the graham cracker crusts. I put about 2 1/2 scoops in each cup {probably 2 1/2 tablespoons}.
*Use an ice cream scoop to put the pudding mix in each cup, about 1 1/2 scoops for each of 12 cups. Then slightly shake cup side to side and tap, repeat~ shake, tap, shake, tap. This will settle the pie in the cup nicely.

*If you would like to make this into a pie, spread the cream mixture into a graham cracker crumb pie crust then top with the pumpkin pudding layer. Refrigerate for at least an hour before serving.