A couple of years ago, I embarked on a culinary pilgrimage to the iconic Magnolia Bakery in New York City. Among their array of tempting treats, one stood out and captivated my senses: their legendary pumpkin spice pudding. It was an unforgettable experience, much like their famous banana pudding, but ingeniously crafted with a luscious pumpkin pudding, swirled with Biscoff cookie butter, and layered with delicate cookies. The moment I tasted it, I was completely obsessed and knew instantly that I had to recreate that magical flavor combination in my own kitchen.

This recipe is my loving recreation, inspired by that unforgettable experience. Drawing on the foundational vanilla pudding from my popular banana pudding in a jar recipe, I infused it with rich pumpkin, added a generous amount of warm-spiced gingersnap cookies, and drizzled in plenty of velvety melted cookie butter. The result exceeded my expectations! Even my father-in-law, who is famously hesitant about pumpkin-flavored desserts, couldn’t stop raving about these pumpkin pie cups. His enthusiastic approval truly sealed the deal – this recipe is a winner and sure to become a new family favorite!

If your heart still yearns for the comforting tradition of a classic pumpkin pie, don’t worry! I have you covered with my beloved pumpkin custard pie or my pumpkin pie with a graham cracker crust. For those who appreciate the convenience of no-bake desserts as much as I do, my no-bake pumpkin cheesecake bars offer another fantastic, oven-free pumpkin treat that’s perfect for any occasion.

Why You’ll Fall in Love with These No-Bake Pumpkin Pie Cups!

• Effortless No-Bake Delight: One of the biggest advantages of this recipe is that it requires absolutely no oven time! This is a game-changer, especially during busy holiday seasons like Thanksgiving, when oven space is often at a premium. You’ll only need a pot and your stove to create the incredibly creamy pumpkin pudding filling. This makes it a fantastic, stress-free dessert option, perfect for novice bakers and seasoned pros alike. Enjoy a decadent pumpkin treat without the fuss of baking a crust or worrying about cracking pies!
• Perfect for Making Ahead: This is an ideal dessert for entertaining because it requires significant chilling time to set properly. You can easily prepare these pumpkin pie cups a day or even two days in advance, allowing the flavors to meld beautifully and intensify. This makes your dinner party or holiday gathering much more relaxed, as you can focus on other preparations knowing your show-stopping dessert is already chilling to perfection. The make-ahead nature also makes them fantastic for gifting or potlucks.
• Irresistibly Homemade Goodness: Unlike many store-bought or shortcut puddings that rely on mixes, Cool Whip, or sweetened condensed milk, our recipe celebrates the rich flavor of homemade pumpkin pudding. By making the pudding from scratch, you gain complete control over the quality of ingredients and the depth of flavor. This results in a superior, more authentic taste and a wonderfully silky texture that simply can’t be replicated with pre-made components. You’ll be proud to serve this truly homemade masterpiece!
• Portion Control and Easy Serving: Serving individual dessert cups eliminates the need for slicing and struggling with a whole pie. Each guest receives their perfectly portioned, beautifully layered treat, making cleanup and distribution a breeze. They’re also incredibly portable, perfect for picnics, lunchboxes, or bringing to a friend’s house.
• A Fun & Unique Twist on Tradition: While classic pumpkin pie will always hold a special place in our hearts, these pumpkin pie cups offer an exciting, modern, and delightful alternative. They capture all the beloved flavors of fall in an innovative, engaging format that’s sure to impress and surprise your guests. It’s a nostalgic taste with a fresh presentation!

Gather Your Essential Ingredients for Pumpkin Pie Perfection

Creating these sensational no-bake pumpkin pie cups starts with a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that irresistible flavor and texture:

• Canned Pumpkin Puree: Naturally, you can’t have delicious pumpkin pie in a cup without the star ingredient! It’s crucial to use 100% pure pumpkin puree. Double-check the label to ensure you’re not accidentally grabbing pumpkin pie filling, which already contains added sugars and spices that would throw off the balance of this recipe. Pumpkin puree allows us to control the exact amount of sweetness and spice. While I prefer canned for consistency, I haven’t specifically tested this recipe with homemade pumpkin puree, so results may vary.
• Large Egg Yolks: These are vital for our homemade pudding. The egg yolks act as a primary thickening agent, contributing to the pudding’s rich, smooth, and custardy texture. They also enhance the overall flavor and add a beautiful golden hue. For best results, ensure your egg yolks are at room temperature before mixing to prevent curdling and ensure even incorporation.
• Granulated Sugar: This provides the perfect level of sweetness, balancing the earthy pumpkin and warm spices. Granulated sugar dissolves easily, creating a smooth pudding. Feel free to adjust the amount slightly to suit your personal sweetness preference.
• Cornstarch: Working in conjunction with the egg yolks, cornstarch provides additional thickening power, ensuring your pudding achieves that desirable firm yet creamy consistency. In some regions, you might find this labeled as corn flour. Make sure to whisk it well to avoid any lumps!
• Kosher Salt: Just a small amount of kosher salt is essential. It doesn’t make the dessert salty; rather, it brightens and intensifies all the other flavors, making the pumpkin and spices truly sing. If using fine table salt, remember to halve the amount.
• Heavy Cream & Whole Milk: This dynamic duo forms the rich, liquid base of our pudding. Heavy cream adds luxurious richness and a silky mouthfeel, while whole milk helps to achieve the perfect consistency. You’ll also use a separate portion of heavy cream to whip up a batch of fresh, airy whipped cream for topping, adding another layer of creamy texture. Using whole milk is recommended for the best flavor and texture.
• Vanilla Extract: A touch of pure vanilla extract elevates all the other flavors, adding a subtle warmth and aromatic depth to the pumpkin pudding. Use a good quality extract for the best results.
• Pumpkin Pie Spice: This is where the magic happens! A blend of cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice is what truly gives the pudding its signature fall flavor profile. You can readily find it at most grocery stores, especially during autumn. Alternatively, if you’re feeling ambitious, you can easily make your own homemade version. I often turn to this pumpkin pie spice recipe for a reliable blend.
• Unsalted Butter: A small amount of unsalted butter is whisked in at the end, adding a touch of richness, gloss, and a silky finish to the pudding. It also contributes to the overall indulgent flavor.
• Gingersnap Cookies: These spicy, crunchy cookies are a star component. I specifically chose gingersnap cookies because that’s what Magnolia Bakery used when I visited, and their robust, warm spices perfectly complement the pumpkin pie spice in the pudding. The contrast between the creamy pudding and the crunchy cookie layers is absolutely divine and truly one of the best parts of this dessert!
• Cookie Butter: Whether it’s Biscoff or another brand, melted cookie butter adds a unique, caramelized, and slightly spicy sweetness that pairs incredibly well with pumpkin. Its smooth, rich texture and distinct flavor create a ribbon of deliciousness throughout the cups.

Creative Substitutions & Delicious Additions

While this recipe is perfect as is, feel free to get creative and customize your no-bake pumpkin pie cups to suit your preferences or what you have on hand!

• Cookie Alternatives: Not a fan of gingersnaps, or just looking for a different crunch? No problem! You can easily swap them out for other delicious cookies like classic Nilla wafers, buttery shortbread cookies, spiced Biscoff cookies (which would bring it even closer to the Magnolia Bakery original), or even traditional graham crackers for a more classic pie crust flavor. For a gluten-free option, use your favorite gluten-free crunchy cookies.
• Cookie Butter Swaps: If cookie butter isn’t your favorite, or if you simply don’t have it on hand, you can certainly leave it out. However, if you’re looking for an alternative drizzle, consider warm caramel sauce, a melted drizzle of white chocolate, or even a simple sprinkle of cinnamon sugar or ground nutmeg for added spice. A spoonful of maple syrup can also add a lovely autumnal sweetness.
• Nutty Additions: For an extra layer of texture and flavor, try sprinkling finely chopped and toasted pecans, walnuts, or even candied almonds between the layers or on top. The nuttiness pairs beautifully with pumpkin.
• Chocolate Lover’s Twist: A sprinkle of mini chocolate chips or finely shaved dark chocolate could add a wonderful richness and a slight bitterness to balance the sweetness.
• Extra Spice: If you love a bolder spice profile, consider adding a pinch of ground ginger or cinnamon directly into the whipped cream for an extra kick.
• Citrus Zest: A tiny bit of orange or lemon zest folded into the pudding could add a bright, fresh note that cuts through the richness.

1. Step 1: Prepare the Base Mixture. In a medium-sized, heavy-bottomed saucepan (this helps prevent scorching), combine your granulated sugar, kosher salt, room temperature egg yolks, 100% pumpkin puree, pumpkin pie spice, and cornstarch. Whisk these ingredients vigorously until the mixture is completely smooth and free of any lumps. This initial whisking is key to ensuring a silky-smooth pudding later on.

2. Step 2: Incorporate Liquids. Gradually drizzle in the heavy cream and whole milk into the pumpkin mixture in the saucepan. Continue whisking constantly as you add the liquids to ensure everything is fully incorporated and smooth. This prevents lumps and ensures an even consistency.

3. Step 3: Cook to Thicken. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring *constantly* with your whisk or a rubber spatula. This constant stirring is vital to prevent the pudding from sticking to the bottom and burning, as well as to ensure even cooking and thickening. Once it begins to simmer (you’ll see small bubbles breaking the surface), it should start to visibly thicken, which typically takes about 2-4 minutes. Do not allow the mixture to come to a full rolling boil, as this can cause the eggs to curdle and ruin the texture. You’re looking for a consistency similar to a thick gravy or thin custard.

4. Step 4: Finish with Flavor. Immediately remove the saucepan from the heat. Add the unsalted butter and vanilla extract. Whisk them in until the butter is completely melted and fully incorporated, and the pudding is smooth and glossy. The butter adds richness and a beautiful sheen, while the vanilla enhances the overall aroma and taste.

5. Step 5: Chill the Pudding. Pour the hot pumpkin pudding into a large, clean bowl. Immediately press a piece of plastic wrap directly onto the surface of the pudding. This crucial step prevents a “skin” from forming as it cools, ensuring a perfectly smooth texture. Place the bowl in the refrigerator and allow it to chill for a minimum of 4 hours, or ideally, overnight. This chilling time is essential for the pudding to fully set and for the flavors to deepen. This recipe yields approximately 2 cups of delicious pumpkin pudding.

6. Step 6: Assemble the Cups. In a separate medium bowl, beat your remaining heavy cream with the sugar using a handheld mixer or a stand mixer fitted with the whisk attachment until soft peaks form. Be careful not to over-whip into stiff peaks. Once the pumpkin pudding is thoroughly chilled and set, gently fold the prepared whipped cream into it using a rubber spatula. This lightens the pudding and adds an airy texture. To assemble your cups, alternate layers of the pumpkin whipped cream mixture with crushed gingersnap cookies and generous drizzles of melted cookie butter in your chosen serving jars or glasses. Repeat layers until the jars are full, finishing with a festive topping.

My Top Tips for Perfect Pumpkin Pie Cups

• Choose Your Serving Style: While I adore serving these in individual mason jars for charming mini desserts (they’re fantastic for portability and gifts!), you have options. For a family-style presentation, you can use a loaf pan, an 8×8 baking pan, or a clear trifle dish. Simply alternate layers of the pumpkin pudding with layers of crushed gingersnap cookies. Allow it to chill thoroughly, then scoop it out of the pan and serve it like a deconstructed pie.
• Patience is Key for Pudding Thickness: Don’t rush the thickening process on the stove. It’s crucial to let the pumpkin pudding come to a gentle simmer and stir constantly until it visibly thickens to a gravy-like consistency. If you remove it from the heat too soon, your pudding will be runny and won’t set properly, leading to a disappointing result. Trust the process and keep stirring!
• Layering for Visual Appeal & Texture: I love folding the whipped cream directly into the pumpkin pudding to create a light, airy, and uniform texture throughout. However, for more distinct visual layers and an even creamier mouthfeel, you can reserve half of the whipped cream. Layer the pumpkin pudding first, then a layer of plain whipped cream, followed by the cookies. This creates beautiful, defined strata of flavor and texture.
• Preventing a Pudding “Skin”: This is a non-negotiable step! Immediately after pouring the hot pudding into its chilling bowl, press a piece of plastic wrap directly onto the surface of the pudding, ensuring no air is trapped between the plastic and the pudding. This prevents a rubbery “skin” from forming as it cools, which can detract from the smooth texture.
• Room Temperature Ingredients Matter: For the smoothest pudding and best results, ensure your egg yolks and butter are at room temperature. This helps them incorporate evenly into the mixture without creating lumps or causing the pudding to seize. Pull them out of the fridge about 30 minutes to an hour before you plan to start cooking.
• Optimal Chilling Time: While 4 hours is the minimum, an overnight chill truly allows the pudding to set completely and the flavors to deepen and meld beautifully. Plan accordingly, especially if you’re making this for a special occasion.

Delightful Serving Suggestions

These no-bake pumpkin pie cups are already a showstopper, but a few thoughtful garnishes can elevate them even further!

• Classic Toppings: My favorite way to finish these is with an extra sprinkle of gingersnap cookie crumbles and a luscious drizzle of melted cookie butter. The cookie butter hardens slightly as it chills, providing a delightful textural contrast.
• Nutty Accents: For a different crunch and earthy flavor, sprinkle over some finely chopped toasted pecans, walnuts, or even candied almonds. The warmth of toasted nuts complements the pumpkin beautifully.
• Sweet & Spicy Touches: A dash of extra pumpkin pie spice, a sprinkle of brown sugar, or a delicate drizzle of maple syrup can add an extra layer of sweetness and aromatic appeal.
• Creamy Indulgences: If you reserved some plain whipped cream (as suggested in our tips), add a dollop on top right before serving. A dusting of cinnamon or cocoa powder can add a professional finish.
• Perfect Pairings for the Holidays: These pumpkin pie cups are a fantastic addition to any fall or holiday dessert spread. Serve them alongside other beloved Thanksgiving classics like pumpkin custard pie, a comforting apple oat crumble pie, charming mini apple pies, or a rich pecan pie cheesecake. They also pair wonderfully with a warm cup of coffee, spiced tea, or mulled cider.

Storage & Freezing Instructions

To keep your pumpkin pudding pie cups tasting fresh and delicious, store them in an airtight container in your refrigerator for up to 3 days. This ensures the pudding remains creamy and the cookie layers retain some of their texture. I highly recommend enjoying them within this timeframe for the best quality.

I do not recommend freezing this dessert. The creamy pudding base, being egg-thickened, can undergo significant textural changes when frozen and thawed. It tends to become watery or grainy, losing its desirable smooth consistency. For that perfect, luxurious mouthfeel, it’s best to enjoy these fresh from the fridge.

Discover Your Next Favorite Fall Dessert!

If you’ve whipped up these delicious no-bake pumpkin pie cups, I’d absolutely love to hear about it! Please take a moment to leave a ⭐️ rating and review below – your feedback helps others discover and enjoy this recipe too. I get so much joy from seeing your culinary creations, so don’t forget to tag me on Instagram @alpineella so I can admire what you made! You can also stay updated with my latest recipes and kitchen adventures by following along on Pinterest, Facebook, and TikTok!

Easy No-Bake Pumpkin Pie Cups

Ella Gilbert

Nutrition