Pumpkin Pie Dessert Cups Recipe

There’s something about the cozy, aromatic blend of spices and pumpkin that sweeps me into the perfect fall vibe—cue my pumpkin pie in a cup, topped with a cloud of whipped cream and a sprinkle of cinnamon magic. 🍂🥧✨ Ready to dive in? Let’s do this!

I adore making these delightful Pumpkin Pie Dessert Cups, which are ideal for autumn get-togethers. The mixed not-so-secret formula of canned pumpkin, as well as the spices we all know and love—like cinnamon, ginger, and cloves—gives this dessert its classic pumpkin pie flavor.

The not-very-much secret crust of graham cracker crumbs also makes it quite easy to serve in delightful little cups! The cups themselves are filled with a oh-so-creamy combination of pumpkin and other easy-to-find ingredients.

Ingredients

• Canned Pumpkin Puree: Rich in fiber and vitamin A; adds a creamy texture and autumn flavor.
• Granulated Sugar: Adds sweetness and balances spices; key for traditional pie flavor.
• Ground Cinnamon: Provides warmth and depth; essential for seasonal spiced notes.
• Evaporated Milk: Contributes creaminess; enhances the pie’s rich, smooth texture.
• Cinnamon: The first mention provides warmth with warm notes, second optional garnish.

Ingredient Quantities

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup crushed graham crackers
• 1/4 cup melted unsalted butter
• 1 tablespoon granulated sugar
• Whipped cream for topping
• Optional: additional cinnamon for garnish

How to Make this

1. Preheat the oven to 350°F (175°C).

2. In a small bowl, mix together the graham crackers, melted butter, and sugar. What you’re after is a texture that resembles wet sand, not too dry, and definitely not too wet. If your mixture is looking a little too crumbly, just add a dash more melted butter to get everything to hold together.

3. Evenly distribute the graham cracker mixture into serving cups or ramekins, and press it down firmly to form a crust.

4. In a medium bowl combine the following ingredients:
-canned pumpkin puree,
-1/2 cup sugar,
-cinnamon,
-ginger,
-nutmeg,
-cloves,
-salt.
.
Whisk together until well combined.

5. Incorporate the eggs into the pumpkin mixture, beating them until smooth and fully combined.

6. Slowly mix in the evaporated milk and vanilla extract until the filling is well-blended.

7. In each cup, pour the pumpkin mixture equally over the graham cracker crusts that are already prepared.

8. Put the cups on a baking sheet and place in the preheated oven. Bake for 25-30 minutes until set and clean. Pumpkin filling is usually a little more done when it is set; a toothpick inserted into the center should come out clean.

9. Let the dessert cups rest at room temperature until they cool completely. Then, place the cups in the refrigerator to chill and set for at least 1-2 hours.

10. Before serving, place a little whipped cream on top of each dessert cup and add a dusting of extra cinnamon, if you’d like. Then dig in and enjoy!

Equipment Needed

1. Oven
2. Small bowl
3. Medium bowl
4. Mixing spoon or spatula
5. Whisk
6. Measuring cups and spoons
7. Serving cups or ramekins
8. Baking sheet
9. Refrigerator
10. Spoon for distributing mixture into cups

FAQ

• Q:Is it possible to substitute fresh pumpkin for canned pumpkin puree?
  A: It is possible to substitute fresh pumpkin. All you have to do is roast and puree the pumpkin and use it in the same quantity.
• Q:What can be used in place of evaporated milk?
  A: If you don’t have evaporated milk on hand, you can use regular milk or heavy cream in equal parts.
• Q:In what ways can I alter the recipe to change it from gluten-containing to gluten-free?
  Using graham crackers that are free from gluten to create the crust makes it possible for people who cannot eat gluten to enjoy graham-cracker crusted desserts.
• Q:Is it permissible to substitute brown sugar for granulated sugar?
  A: Yes, you can use brown sugar, but it will impart a hint of molasses flavor to the dessert cups.
• Q:What is the shelf life of these dessert cups?
  A: They can be kept in the refrigerator for 3 days and still maintain their quality.
• Q:Can these be made ahead of time?
  A: Yes, you can make them a day in advance. Just add the whipped cream right before serving.

Pumpkin Pie Dessert Cups Recipe Substitutions and Variations

1 cup canned pumpkin puree: Substitute with 1 cup pureed pumpkin made at home or with 1 cup pureed sweet potatoes.
1/2 cup granulated sugar: Swap for 1/2 cup coconut sugar or 1/4 cup honey.
3/4 cup evaporated milk: Use in its place 3/4 cup of heavy cream or 3/4 cup full-fat coconut milk.
Unmelted, unsalted butter, at room temperature: Substitute with room-temperature coconut butter, 1:1.
1 cup semisweet chocolate chips: Substitute with 1 cup dark chocolate (70% cacao) chopped finely.
1 cup all-purpose flour: Substitute with 1 cup gluten-free all-purpose flour.
1 cup crushed graham crackers: You can use digestive biscuits or vanilla wafers in place of graham crackers.

Pro Tips

1. Chill the Graham Cracker Crust: After pressing the graham cracker mixture into the cups, chill them in the refrigerator for about 10-15 minutes before adding the pumpkin filling. This helps the crust set better and hold together when adding the filling.