Easy No-bake Pumpkin Pie Cups (Egg-free)

I usually make classic pumpkin pie for Thanksgiving, but this year I wanted to try something different. These no-bake pumpkin pie cups are my shortcut version: same cozy spices and rich pumpkin flavor, but in a creamy little dessert. It's a simpler twist on a classic Thanksgiving dessert.

These creamy, pumpkin pie cups are everything you love about pumpkin pie just easier!

Love easy, no-bake desserts? Here are some reader favorites, they're always a crowd-pleaser for entertaining: my delicious No-bake Strawberry Charlotte Cake, my Easy Chocolate Tiramisu Cake, or my Easy Biscoff Cheesecake Cups.

💕 Why you'll love this recipe

• Flavor and Texture: This dessert is light, silky, and tastes just like real pumpkin pie.
• Fuss-free: No baking, no eggs, no stress.
• Make-ahead Friendly: You can easily make this dessert in advance.
• Impressive: These dessert cups are so pretty for entertaining.

What you'll need

Ingredients for no-bake pumpkin pie cups

• Cookie Crumbs: I use Biscoff cookie crumbs, but graham crackers, digestive biscuits, or gingersnaps work great, too. Biscoff has a wonderful cinnamon flavor that is amazing with pumpkin.
• Butter: I prefer using unsalted butter.
• Pumpkin purée: Make sure you use 100% pure pumpkin purée. My favorite is Libby's. Do not use pumpkin pie filling; it already has sugar and spices and it won't work well for this recipe.
• Sweetened condensed milk: I love how it adds just the right amount of sweetness and creaminess without needing to add extra sugar or heavy cream.
• Unflavored gelatin and cold water: The gelatin gives the filling its smooth, creamy texture, and the cold water helps it dissolve evenly.
• Spices: I use a combination of cinnamon, ginger, and nutmeg. You can replace the ginger and nutmeg with 1 teaspoon pumpkin pie spice, but definitely keep the cinnamon!
• Salt: It enhances the overall flavor.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• saucepan
• whisk
• 6 half-pint (8 oz / 240 ml) jars or dessert cups

How to make Pumpkin Pie Cups

Step-by-step Instructions

Step 1: Bloom the Gelatin

In a small bowl, sprinkle the gelatin over cold water and stir. Let it sit for about 5 minutes until it's spongy. Set aside.

Step 2: Make the Crumb Base

Combine the cookie crumbs and the melted butter. Divide evenly among 6 half-pint jars (about 2 tablespoons per jar) and press lightly.

Step 3: Prepare the Pumpkin Mixture

In a saucepan, whisk together the pumpkin purée, condensed milk, cinnamon, ginger, nutmeg, and salt. Warm gently over low-medium heat, stirring often, but don't boil.

Step 4: Add the Gelatin

When the mixture is warm, add the bloomed gelatin.

Step 5: Whisk the Mixture

Then, whisk until the gelatin is fully dissolved (about 1-2 minutes). Remove from heat and let it cool slightly.

Step 6: Assemble & Chill the dessert

Evenly spoon or pour the pumpkin mixture over the crumb bases, filling each jar about two-thirds full (140-150 ml / ⅔ cup). Refrigerate for about 2 hours, or until the filling is set.

Before serving, top with whipped cream and a sprinkle of cinnamon or cookie crumbs.

Recipe Notes

Make-ahead options

Prepare the crust and filling the night before, chill overnight, and add your toppings before serving the next day.

Storage Tips & Freezing Instructions

Refrigerate: Keep covered for up to 4-5 days.

Freezing: I do not recommend freezing this dessert, as gelatin breaks down after thawing, which can make the texture watery.

Variations 

• Maple-Pecan Topping: Drizzle some warm maple syrup and sprinkle toasted pecans before serving.
• Salted Caramel Swirl: Swirl a little homemade salted caramel into the filling before chilling or just drizzle it on top.