Pumpkin Pie in a Cup: A Simple, Healthy, No-Bake Dessert

Indulge in spiced pumpkin layers and crunchy crumbs for a fuss-free fall treat.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

Indulge in spiced pumpkin layers and crunchy crumbs for a fuss-free fall treat.

If you crave the unmistakable flavors of a traditional pumpkin pie but want something faster, lighter, and easier to prepare, pumpkin pie in a cup is the answer. This charming, no-bake dessert encapsulates the creamy spice of pumpkin pie, reimagined into individual servings that are ready in minutes and perfect for fall gatherings, meal prep, or an afternoon treat.

Why Make Pumpkin Pie in a Cup?

Classic pumpkin pie is irresistible, but it can be labor-intensive, high in sugar, and hard to portion. Pumpkin pie in a cup offers a convenient and guilt-free alternative. No need for baking, crust rolling, or waiting for the perfect set in the oven. With a handful of simple ingredients, you can create a dessert that celebrates autumn’s favorite flavors, with far less effort and calories.

No oven required: Simple, quick prep and easy cleanup.
Portion-controlled: Customizable servings for parties or snacking.
Healthier option: Uses low-fat dairy and sugar-free pudding.
Kid-friendly: Safe for children to help prepare and enjoy.

Ingredients & Substitutions

This recipe keeps things light but creamy, focusing on flavor and nutritional balance. Here’s what you’ll need:

Ingredient	Amount	Notes & Substitutions
Fat-free milk	2 cups	Can use almond, oat, or soy milk for dairy-free variation
Instant vanilla pudding, sugar-free	1 box (1 oz)	Look for fat-free or regular as needed
Pumpkin puree	3/4 cup	Pure—not pumpkin pie filling
Pumpkin pie spice	1 tsp	Can substitute with cinnamon, ginger, nutmeg, cloves
Vanilla extract	1/2 tsp	Optional but adds depth
Graham cracker crumbs	1/4 cup	For the “crust” layer. Use gluten-free if needed.
Fat-free whipped topping	8 tbsp	Or regular/plant-based whipped topping

Note: Adjust serving size or sweetness by modifying the amounts. Add a pinch of salt or a hint of orange zest for extra flavor.

Step-by-Step Preparation Instructions

This no-bake dessert comes together in just a few minutes. Here’s how:

Prepare the Pudding: In a medium bowl, combine fat-free milk and instant vanilla pudding mix. Whisk according to package directions (about 2 minutes) until slightly thickened.
Add Pumpkin: Stir in pumpkin puree, pumpkin pie spice, and (optional) vanilla extract until the mixture is smooth and evenly blended.
Layer the Cups: Spoon 1 tablespoon of graham cracker crumbs into the bottom of each of 4 small clear cups or jars. Follow with a generous layer of the pumpkin mixture.
Chill: Refrigerate the prepared cups for 20-30 minutes, or until set and chilled through. You may also prepare them up to 24 hours in advance.
Add Whipped Topping: Right before serving, add a generous swirl of fat-free whipped topping, and (optional) sprinkle with extra graham crumbs or a dusting of pumpkin pie spice.

This recipe makes four individual servings. For parties or little bites, use smaller cups or shot glasses for mini desserts.

Expert Tips for the Best Pumpkin Pie in a Cup

Use clear cups or jars for a beautiful presentation, highlighting the layers.
Chill the mixture for at least 30 minutes for best texture, or overnight for maximum flavor.
Add whipped topping just before serving to ensure it stays fluffy.
Adjust to taste: Swap vanilla pudding for cheesecake flavor; add extra spice or orange zest for brightness.
Make-ahead: The pumpkin mixture can be stored in the refrigerator for up to 2-3 days. Assemble with graham topping right before serving to prevent sogginess.
For a dairy-free version, use plant-based milk, pudding, and whipped topping.

Variations & Creative Twists

Nutty Pumpkin Pie Cups: Layer with chopped pecans or walnuts for crunch.
Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
Mini Pumpkin Pie Shooters: Serve in shot glasses for elegant party bites.
Apple-Pumpkin Cups: Add a layer of stewed apples between the crust and pumpkin mixture.
Gluten-free: Use gluten-free graham crackers or nut-based crust.

Nutrition Information

Per serving (based on recipe using fat-free milk, pudding, and whipped topping):

Calories: ~120-140
Fat: 1–2g
Carbohydrates: 22–26g
Sugar: ~8g (less if sugar-free pudding)
Protein: 2–3g
Fiber: 2–3g

For stricter dietary needs, adjust milk and whipped topping as needed. For higher protein, add a spoonful of Greek yogurt or cottage cheese to the pumpkin mixture.

Serving Suggestions

These individual pumpkin pie cups are versatile for many occasions:

Thanksgiving gatherings: Serve as a portion-controlled dessert option.
Lunchboxes: Pack in small containers for a nutritious fall treat.
Party platters: Line up mini cups on a festive tray for self-serve convenience.
After-school snacks: Quick to assemble and kid-friendly.
Holiday potlucks: Make a batch ahead for easy transport and sharing.

More Ways to Enjoy Pumpkin

If you love these cup desserts, try exploring more pumpkin treats:

Pumpkin spice muffins or breads
No-bake pumpkin cheesecakes
Pumpkin pancakes with whipped cream
Baked pumpkin apple crisps

The adaptability of pumpkin puree makes it perfect for healthy snacks, breakfasts, and desserts.

Frequently Asked Questions (FAQ)

Q: Can I make pumpkin pie in a cup ahead of time?

A: Yes. Prepare the pumpkin mixture and store refrigerated up to 2–3 days. Assemble with graham cracker and whipped topping just before serving for best texture and flavor.

Q: How long does pumpkin pie in a cup last once assembled?

A: For best results, enjoy immediately after assembling. If left assembled, graham crumbs may soften after a few hours but the flavor remains delicious.

Q: Can I use fresh pumpkin instead of canned?

A: Absolutely. Roast and puree your pumpkin for a homemade touch. Make sure it is well-drained for best texture.

Q: What if I don’t have pumpkin pie spice?

A: Substitute with 3/4 tsp cinnamon, plus pinches of nutmeg, ginger, and cloves for similar warmth and aroma.

Q: Is this recipe gluten-free?

A: The filling is naturally gluten-free. For a completely gluten-free dessert, use gluten-free graham cracker crumbs or omit the crust layer.

Reader Reviews & Comments

“Quick, healthy, and tastes just like pumpkin pie! A new fall favorite for my family.”
“Perfect portion size—my kids ask for these after school every week.”
“So easy, I’ll be making these for all my potlucks and holiday parties.”
“Love the versatility; I added chopped pecans and extra cinnamon for a twist.”

Healthy Pumpkin Pie: Skip the crust for a lighter, baked classic.
Pumpkin Spice Muffins: Soft and spiced, the perfect autumn breakfast or snack.
No-Bake Raspberry Cheesecake Jars: Another easy dessert in a cup, perfect for flavor variety.
Banana Cream Pie in a Jar: Dreamy layers without the fuss of a pie crust.
Apple Crisp Cups: Like pie, but effortless and great for sharing.

Conclusion: Embrace the Ease, Enjoy the Flavor

Whether you’re celebrating the changing leaves, planning a Thanksgiving feast, or just wanting a sweet treat with minimal effort, pumpkin pie in a cup delivers comfort and flavor in every spoonful. This recipe proves that classic desserts don’t have to be complicated to be delicious. Indulge your pumpkin cravings, keep things healthy, and let every season taste like fall—whenever you please.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete