Pumpkin Pie in a Cup
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.
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Individual No Bake Pumpkin Pies
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.
Is this a gluten free pumpkin pie recipe?
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!
What you’ll need to make pumpkin pie in a cup:
This recipe uses canned pumpkin, cream cheese, powdered sugar, vanilla, pumpkin spice flavored syrup, whipped topping, and cinnamon!
That’s it! It’s a simple rundown of ingredients, so you can grab them for your next grocery run and try out this tasty and super portable snack idea. You definitely don’t need to wait for a special occasion in order to enjoy this tasty dessert recipe.
Here are some kitchen essentials that I like to have on hand when making recipes like this for meal prep:
Making healthy meals is a breeze with these kitchen essentials. Keeping things like this on hand makes my life so much easier in the kitchen.
Some things that are great to have on hand when prepping meals like this are a cutting board, sharp knives, and storage containers.
You can also benefit from a good non-stick skillet, a kitchen scale, measuring cups, and this awesome strainer tool!
How to make a pumpkin pie in a cup:
In about three steps you’ll have these cups ready to serve. They can spend a little time in the refrigerator chilling and firming up slightly but they are also pretty tasty right from the start.
If you are going to wait to serve them I would wait to put the whipped cream and cinnamon on top until right before you serve them!
In a bowl, mix together with a hand mixer cream cheese, vanilla, pumpkin pie syrup, and powdered sugar. Scoop some into each cup.
Place some canned pumpkin on top. Top with whipped topping and a sprinkle of cinnamon.
Serve cold!
Looking for more delicious fall recipes to try?
Here are some other delicious recipes that you won’t want to miss out on. Some other pumpkin options, treats you can share, holiday worthy snacks, and more! Check them all out below and get a jump start on planning your holiday menu!
- Baked Pumpkin Donuts
- Dinner in a Pumpkin Recipe
- Pumpkin Protein Shake
- 30+ Weight Watchers Pumpkin Recipes
- Weight Watchers Yogurt Popsicle With Pumpkin
- Weight Watchers Pumpkin Spice Latte
Printable Pumpkin Pie in a Cup Recipe:
Pumpkin Pie In A Cup
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!
Ingredients
- 15 oz. canned 100 percent pumpkin
- 4 oz. cream cheese (for lower points)
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 2 tablespoons pumpkin spice flavored syrup (coffee aisle)
- 8 Tbsp whipped topping (light for lower points)
- cinnamon for topping
Instructions
- In a bowl, mix together with a hand mixer cream cheese, vanilla, pumpkin pie syrup, and powdered sugar. Scoop some into each cup.
- Place some canned pumpkin on top. Top with whipped topping and a sprinkle of cinnamon.
- Serve cold!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 1553Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 162mgCarbohydrates 354gFiber 69gSugar 175gProtein 46g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
There are so many pumpkin recipes doing the rounds. Thanks for sharing.
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These look so good. Pinned them, so I can try them out soon
Is there anything that could be substituted for the pumpkin pie syrup? My local store doesn’t have it and I don’t have time to place an order
Anything nutty or spicy like cinnamon should work. Hazlenut, caramel or toffee should all work!
How could I do this as sweet potato?
I would just substitute the pumpkin puree for sweet potato puree (you could even use baby food!). Or do you mean put this filling in sweet potato?? Thanks
I’m putting this on my grocery list! I can hardly wait to try this. Thank you for sharing it with us on Farmhouse Friday. I’ll be featuring it this week. Hope you link up again soon. Pinned!
What size are your cups?
We used the 5 oz cups from Amazon https://amzn.to/3T9PyEA. I think you can similar cups at Dollar Tree and Dollar General. Thanks!
Yummmm Michelle these look so good! Be sure to stop by my weekly link party and link up for a chance to be featured every week! https://www.ourtinynest.com/2022/11/02/wednesday-link-party-320/
Is the nutrition information correct? The total calories and carbohydrates seem awfully high given the ingredients!
Nutrition values are calculated as a courtesy and not guaranteed accurate. Please do your own calculations based on the ingredients you choose to use. Thanks
I made this dessert tonight but the base is runny. What did I do wrong? Is it because I didn’t keep it in the fridge very long? How long should it stay in the fridge before serving? Tasted fabulous though!!
I am stumped. It shouldn’t get runny, it should be pretty thick. The recipe says 1 oz pumpkin spice syrup, they may have been confusing. 1 oz is 2 tablespoons. I updated the recipe, to reflect that. Do you think you used more than 2 tablespoons of syrup? Glad it tasted good! Thanks, Michele
@Michele Brosius, did you use Pure Pumpkin or Pumpkin Pie Filling, there’s a different, you have to BAKE the Pumpkin Pie Filling, but you don’t have to with just the 100% Pure Pumpkin.
pure pumpkin only! Thanks!
Where do you find pumpkin pie syrup?
I either order it on Amazon or sometimes find it in the food section at TJMaxx. Here it is on Amazon. https://amzn.to/3yKLaVk
@Nancy Thomas, I just made my own! Used 1 oz of agave syrup and added 1 tsp of pumpkin pie spice. Mixed it well … and I may need to make up a batch for pancakes!
@Nancy Thomas, coffee Isle, it’s the flavored syrup that you pump into your coffee.