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Mini Pumpkin Pie Cups Recipe

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4.3 from 62 reviews

These Mini Pumpkin Pie Cups are a delightful no-bake dessert perfect for fall gatherings or anytime you crave a sweet pumpkin treat. Creamy pumpkin filling, spiced with classic pumpkin pie spice and lightened with whipped topping, is piped into mini graham cracker crusts and chilled until perfectly set. Topped with a dollop of whipped cream, these easy-to-make cups provide all the comforting flavors of traditional pumpkin pie in a fun and portable bite-sized form.

Ingredients

Filling

  • 1 cup pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 7 ounce jar marshmallow creme
  • 8 oz whipped topping, thawed and divided

Crust

  • 12 mini graham cracker crusts

Instructions

  1. Prepare whipped topping: Set aside ½ cup of the whipped topping and refrigerate it. This will be used later for garnishing the pies.
  2. Mix pumpkin and spice: In a mixing bowl, beat together the pure pumpkin and pumpkin pie spice until well combined and smooth.
  3. Add marshmallow creme and whipped topping: Beat the marshmallow creme into the pumpkin mixture until well blended. Then, reduce the mixer speed to low and gently fold in the remaining whipped topping until incorporated.
  4. Fill the crusts: Transfer the pumpkin mixture into a piping bag. Pipe the filling evenly into 10–12 mini graham cracker crusts, depending on desired fullness; this recipe made 10 cups with generous filling.
  5. Chill to set: Place the filled mini pie cups in the refrigerator and chill for 2 to 3 hours to allow the filling to set properly.
  6. Prepare for garnish: Remove the pies and the reserved ½ cup whipped topping from the refrigerator. Transfer the whipped topping into a piping bag fitted with a large star tip.
  7. Pipe whipped topping: Pipe a small star-shaped dollop of whipped topping onto the center of each mini pumpkin pie cup as a garnish.
  8. Serve: Serve the mini pumpkin pie cups cold and enjoy their rich and creamy fall flavor.

Notes

  • Chilling the pies for at least 2 hours is crucial for the filling to properly set and hold shape.
  • You can adjust the amount of filling per crust to make more or fewer mini pies.
  • If pumpkin pie spice is unavailable, you can substitute with a blend of cinnamon, nutmeg, ginger, and cloves.
  • For a sweeter touch, drizzle a little caramel sauce on top before serving.
  • Keep the mini pies refrigerated until ready to serve to maintain freshness.

Find it online: https://justsosavory.com/mini-pumpkin-pie-cups-recipe/