Easy No-Bake Pumpkin Pie in a Cup Recipe
Make this easy no bake pumpkin pie in a cup recipe for a tasty fall treat! Creamy pumpkin filling and graham cracker crumbs make this mini pumpkin pie a must-make for Thanksgiving.
Servings 8 servings
Calories 215kcal
Equipment
- 8 4 oz. jars (Amazon affiliate link)
Ingredients
- 0.25 oz. unflavored gelatin
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 14 oz. sweetened condensed milk
- 15 oz. pumpkin puree
- 1 teaspoon vanilla extract
- 2 sheets graham crackers crushed
Instructions
- Add all ingredients (except for graham crackers) to a large mixing bowl. Mix until well combined.0.25 oz. unflavored gelatin, 2 teaspoon pumpkin pie spice, ½ teaspoon salt, 14 oz. sweetened condensed milk, 15 oz. pumpkin puree, 1 teaspoon vanilla extract
- Pour pumpkin filling into 8 small glass cups. Place the cups on a tray and cover with plastic wrap. Refrigerate for at least 3 hours or overnight for best results.
- Top with crushed graham crackers upon serving.2 sheets graham crackers
Notes
This recipe was based on one originally posted on All Recipes.
Store leftovers in an airtight container or wrapped tightly in plastic wrap for up to 3 days in the refrigerator.
Use small jars rather than large jars or cups to prevent the pumpkin pie from being too soft.
Nutrition
Serving: 1jar | Calories: 215kcal | Carbohydrates: 38.5g | Protein: 5.2g
