Enjoy all the decadent, spiced flavor of a classic pumpkin pie without ever turning on your oven! These delightful Pumpkin Pie Parfaits are the perfect, easy-to-make dessert for any fall occasion. Served in individual cups, they feature beautiful, distinct layers of a crunchy Biscoff cookie crust, a rich and creamy pumpkin cheesecake filling, and fluffy whipped topping. It’s a fun, elegant, and stress-free alternative to traditional pie, and because it’s a make-ahead friendly dessert, it’s absolutely perfect for your Thanksgiving or Halloween celebrations.
Table of Contents
Why You’ll Love These Pumpkin Parfaits
This recipe is a showstopper that’s as easy as it is delicious. Here’s why you’ll love it:
- No-Bake & Effortless: This entire dessert comes together without any baking, freeing up your oven and saving you time.
- Elegant Individual Servings: Serving dessert in individual cups or glasses always feels a little extra special and is perfect for parties.
- Make-Ahead Friendly: You can assemble these parfaits a day in advance, making holiday prep so much easier.
- Rich & Creamy Flavor: The pumpkin cheesecake filling is perfectly spiced, rich, and creamy—it’s pure fall comfort in every spoonful.
Your Simple Ingredient Checklist
This recipe features simple, easy-to-find ingredients for each delicious layer.
For the Crunchy Cookie Crust:
- Cookies: 1 cup Biscoff cookie crumbs (or use graham crackers or gingersnaps).
- Butter: 2 tablespoons of unsalted butter, melted.
For the Creamy Pumpkin Cheesecake Filling:
- Cream Cheese: 8 ounces of full-fat cream cheese, softened to room temperature.
- Sugar: 1/2 cup granulated white sugar.
- Pumpkin Puree: 1 cup of 100% pure pumpkin puree.
- Pumpkin Pie Spice: 1 teaspoon.
- Whipped Topping: 1 cup of frozen whipped topping (like Cool Whip), thawed.
For Layering and Topping:
- Whipped Topping: Additional whipped topping for layering and garnish.
Step-by-Step Guide to Layered Perfection
Assembling these parfaits is a fun and easy process.
Part 1: Prepare the Cookie Crust
- Make the Crumbs: If you’re starting with whole cookies, place them in a food processor and pulse until you have fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Add Butter: In a small bowl, combine the cookie crumbs with the melted butter. Mix with a fork until all the crumbs are evenly moistened.
Part 2: Mix the Pumpkin Cheesecake Filling
- Beat Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
- Add Pumpkin and Spice: Add the pumpkin puree and pumpkin pie spice to the bowl. Continue to beat on medium speed until everything is well combined and smooth.
- Fold in Whipped Topping: Using a spatula, gently fold the 1 cup of thawed whipped topping into the pumpkin mixture until no white streaks remain. Be careful not to overmix; you want to keep the filling light and airy.
Part 3: Assemble the Parfaits
- Start with the Crust: Spoon about 2 tablespoons of the cookie crumb mixture into the bottom of 4-6 small glasses or dessert cups.
- First Pumpkin Layer: Top the crust with a layer of the pumpkin cheesecake filling.
- Whipped Topping Layer: Add a layer of the additional whipped topping over the pumpkin filling.
- Repeat Layers: Continue layering the pumpkin filling and whipped topping until you reach the top of your glasses.
- Garnish: Finish the parfaits with a final dollop of whipped topping and a sprinkle of the remaining cookie crumbs.
Part 4: Chill and Serve
- Chill for Best Flavor: Cover the parfaits with plastic wrap and refrigerate for at least 2-4 hours. This allows the filling to set properly and the flavors to meld.
- Serve: Serve the parfaits chilled, straight from the refrigerator.
Tips for Perfect Parfaits
- Soften the Cream Cheese: Ensure your cream cheese is fully at room temperature before you begin. This is the key to getting a smooth, lump-free cheesecake filling.
- Cookie Variations: Biscoff cookies provide a unique spiced flavor, but classic graham crackers or spicy gingersnaps are also fantastic choices for the crust.
- Make it a Trifle: Don’t have small dessert cups? You can easily make this recipe in a larger glass trifle dish for a stunning centerpiece dessert. Just create bigger, thicker layers!
- Storage: These parfaits can be made and stored, covered, in the refrigerator for up to 3 days, making them a perfect make-ahead dessert.
Easy No-Bake Pumpkin Pie Parfaits: Pumpkin Pie in a Cup!
These no-bake pumpkin pie parfaits layer crunchy Biscoff crumbs, creamy pumpkin cheesecake filling, and fluffy whipped topping for a fun and elegant fall dessert that’s perfect for parties and holidays—without touching your oven!
Equipment
- Mixing bowls
- electric hand mixer
- Measuring Cups and Spoons
- Spatula
- dessert cups or glasses
Ingredients
- 1 cup Biscoff cookie crumbs (or graham crackers or gingersnaps)
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup 100% pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup whipped topping (Cool Whip), thawed
- as needed additional whipped topping, for layering and garnish
Instructions
- In a bowl, combine cookie crumbs and melted butter. Mix until moistened.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat until smooth and well combined.
- Gently fold 1 cup of whipped topping into the pumpkin mixture until light and fluffy.
- Layer about 2 tbsp of cookie crumb mixture into the bottom of 4–6 dessert cups. Add a layer of pumpkin filling, then a layer of whipped topping.
- Repeat layers if desired. Garnish with a final dollop of whipped topping and a sprinkle of cookie crumbs.
- Cover and chill in the refrigerator for 2–4 hours before serving.
Notes
Soften the cream cheese completely for a smooth filling. Don’t overmix the whipped topping—fold gently for fluffiness. These can be made in a trifle dish instead of individual cups. Store covered in the fridge for up to 3 days.