Pumpkin Pie in a Cup

Prep Time: 15

Servings: servings

Course: Thanksgiving

Cuisine: American

Method: Counter Top

This pumpkin pie in a cup recipe is simple, delicious, and easy to prep ahead for the perfect Thanksgiving dessert!

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!

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.

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