No-Bake Pumpkin Pie in a Cup (Crustless, Easy!)

This no-bake pumpkin pie in a cup is an easy Thanksgiving dessert your whole family will love! Creamy pumpkin filling you can eat with a spoon right from the fridge! Top with whipped cream and graham crackers for a simple and irresistible fall treat!

Why You'll Love This Crustless Pumpkin Pie

• These crustless mini pumpkin pies are a simple recipe you can make ahead.
• This yummy fall recipe to satisfy your sweet tooth and pumpkin pie cravings!
• Delicious pumpkin pie filling in this easy dessert!
• Made with no vanilla pudding, no heavy cream, no pie crusts, and no cream cheese.
• A fun variation and easy way to make regular pumpkin pie.
• Perfect mini pumpkin dessert for Thanksgiving dinner and the holiday season.
• No-bake recipe - just like our no-bake New York cheesecake and pumpkin cheesecake.
• Mini pumpkin pie cups the perfect size - just like our pumpkin mini muffins!
• They are one of the easiest pumpkin desserts you can make for this time of year!
• Make pumpkin pie minis in a muffin tin, muffin pan, glass cup, or a plastic cup to make it kid-friendly.

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Pumpkin puree: I like to use canned pumpkin puree. You could use pumpkin pie filling for an easy recipe, however you would omit the other ingredients besides graham crackers.
• Graham crackers: Crushed graham crackers are sprinkled over the top of cups for a taste of a graham cracker crust flavor. Omit if desired or use toasted almond flour (just like in our pumpkin cheesecake.)
• Pumpkin pie spice: Pumpkin spice provides the traditional flavor of pumpkin pie including cinnamon, nutmeg, cloves, and ginger.
• Gelatin: Add in one packet of unflavored gelatin to help the pie to set up. If you are using a larger cup, you may need to add in more gelatin.
• Vanilla extract: Vanilla extract adds warm and delicious flavor to this recipe.
• Sweetened condensed milk: Helps to sweeten and thicken the recipe.
• Salt: Provides a nice balance of sweet flavors.

How to Make This Mini Pumpkin Pie in a Cup Recipe

Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Mix all of the pumpkin filling ingredients (leave the graham crackers for topping) in a large mixing bowl.
2. Pour the pumpkin filling into small glass cups, clear plastic cups, or small mason jars. Place them on a tray and then cover the cups with plastic wrap. Refrigerate for at least 3 hours or overnight for best results. Top with whipped cream or Cool Whip and crushed graham cracker crumbs.

Expert Tips

• Use shallow cups for best results. Larger cups tend to not set up as well and the pumpkin filling may be thinner, similar to pumpkin mousse.
• Don't allow pumpkin pie cups to sit out for too long at room temperature as it may become soft.
• Store leftovers in the refrigerator covered in plastic wrap or in an airtight container for up to 3 days.
• When storing, leave off graham crackers and add them to the cups upon serving.