Pumpkin Pie In a Cup Ingredients: 2 cups Biscoff cookie crumbs (from about 30 cookies) 6 tablespoons unsalted butter, melted 8 ounces cream cheese, softened 1/2 cup granulated white sugar 1 cup pumpkin puree (NOT pumpkin pie mix) 1 teaspoon pumpkin pie spice 6 ounces frozen whipped topping, thawed (plus more for topping) Directions: In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until fully combined. Set aside. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing until well-blended. Gently fold in the thawed whipped topping. For easier filling, transfer the pumpkin mixture to a piping bag (optional). Assemble each cup by layering cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of crumbs and cheesecake. Chill in the refrigerator until set. Before serving, add a dollop of whipped cream and sprinkle with leftover cookie crumbs if desired. Prep Time: 15 minutes Chilling Time: 30 minutes Total Time: 45 minutes Kcal: 320 kcal per serving Servings: 6 servings The blend of creamy pumpkin cheesecake and buttery Biscoff crumble makes this Pumpkin Pie In a Cup a delightful twist on traditional pumpkin pie. With its rich pumpkin flavor and smooth texture, this dessert is both comforting and festive, making it ideal for fall celebrations. Plus, it's no-bake, which means you can easily whip it up without any oven time! Serve these cups at holiday gatherings or as a personal treat for any pumpkin spice lover. The layers of pumpkin, cheesecake, and whipped topping make every bite a satisfying mix of flavors and textures, capturing the essence of the season in one easy-to-make dessert.
