Description
This pumpkin pie in a cup recipe is simple, delicious, and easy to prep ahead for the perfect Thanksgiving dessert!
Ingredients
Scale
Crust:
- 14 graham crackers, crushed (approx. 2 cups)
- 1/3 cup butter, melted
Filling:
- 15oz can pumpkin puree
- 8oz cream cheese, room temperature
- 14oz can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
Topping:
- whipped cream of your choice (reg or dairy-free) OR Cool Whip
Instructions
- In a medium bowl combine pumpkin puree, cream cheese, sweetened condensed milk, pumpkin pie spice, vanilla extract, and ground nutmeg. Whisk to combine until smooth – feel free to use a hand mixer, if you need to. Place in refrigerator for 30 minutes to let it cool and thicken back up.
- Meanwhile, in a different medium-sized bowl combine graham crackers and butter. Set aside.
- Once pumpkin mixture has thickened a bit, divide the graham cracker mixture between small glasses and press down with spoon. Add pumpkin mixture on top of that and then top it all off with some whipped cream.
- Serve and enjoy!
Notes
- Dairy-Free: to make this dairy-free use a dairy-free sweetened condensed coconut milk, dairy-free butter, dairy-free cream cheese (I would recommend Kite Hill plain variety – I have the best luck with that one) and a dairy-free whipped cream.
- Gluten-Free: to make this gluten-free use gluten-free graham crackers.
- Make Ahead: the pumpkin mixture can easily be made a day or two ahead of time and store in the refrigerated, covered. You could fill glasses with graham cracker crust + pumpkin filling and let sit overnight and then top with whipped cream before serving.
Nutrition
- Serving Size: 4oz
- Calories: 398
- Sugar: 35.6 g
- Sodium: 383.3 mg
- Fat: 14.7 g
- Carbohydrates: 59.8 g
- Protein: 7.7 g
- Cholesterol: 40 mg