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No-Bake Mini Pumpkin Pie Cups Recipe

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4.4 from 65 reviews

  • Author: Ava
  • Total Time: 15 minutes
  • Yield: 10 mini cups
  • Diet: Vegetarian

Description

No-Bake Mini Pumpkin Pie Cups are a delightful and easy Thanksgiving dessert perfect for all ages. These festive treats combine creamy pumpkin mousse made from pumpkin puree, instant vanilla pudding, and whipped topping layered over graham cracker crumbs for a delicious no-bake alternative to traditional pumpkin pie. Ideal for family gatherings, preschool cooking projects, or quick holiday fun, these mini cups offer customizable toppings and require minimal prep time.

Ingredients

Main Ingredients:

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1½ cups cold milk
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 8 oz whipped topping (like Cool Whip)
  • Graham cracker crumbs (or pre-crushed pie crust pieces)
  • Mini plastic cups or dessert containers

Optional Toppings:

  • Crushed gingersnaps
  • Whipped cream
  • Mini marshmallows
  • Fall-themed sprinkles
  • Candy corn
  • Cinnamon sticks for garnish

Instructions

  1. Mix the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Allow the mixture to sit for about 2 minutes to thicken slightly.
  2. Add Pumpkin and Spices: Fold in the pumpkin puree, pumpkin pie spice, and cinnamon gently until the ingredients are fully combined to create a smooth, spiced mixture.
  3. Fold in Whipped Topping: Carefully fold in half of the whipped topping to the pumpkin mixture to achieve a creamy, mousse-like texture without deflating the whipped topping.
  4. Assemble Cups: Spoon approximately 2 tablespoons of graham cracker crumbs into the bottom of each mini plastic cup. Add a layer of the pumpkin mixture on top. Repeat layering if desired to create alternating layers of crust crumbs and pumpkin mousse.
  5. Decorate and Chill: Top each cup with the remaining whipped topping and decorate with your choice of crushed gingersnaps, candy corn, fall-themed sprinkles, mini marshmallows, or cinnamon sticks. Chill the assembled cups in the refrigerator for at least 30 minutes before serving, or enjoy immediately if preferred.

Notes

  • Kid-friendly: No oven required, making it safe and easy for preschoolers to help with.
  • Allergy-friendly: Substitute dairy-free milk and gluten-free cookies as needed for dietary restrictions.
  • Prep-ahead: These mini pumpkin pie cups can be prepared up to one day in advance. Add toppings just before serving.
  • Storage: Keep refrigerated for up to 3 days. Not recommended to freeze as texture may be affected.
  • Fun idea: Use the mini cups as craft projects by adding name tags or holiday decorations for classroom activities.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-mini-pumpkin-pie-cups-recipe/