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.