Pumpkin Pie in a Cup

Autumn Bliss: Pumpkin Pie in a Cup

Welcome to a delectable journey of autumn flavors with our Pumpkin Pie in a Cup recipe. As the air turns crisp and leaves change colors, there’s no better way to embrace the season than with the warm, comforting taste of pumpkin pie. This twist on the classic dessert brings convenience and a charming presentation, making it perfect for festive gatherings or a cozy night in. Join us as we guide you through the steps of creating this delightful treat, complete with cook notes, variations, and keto and low-carb options to suit every taste.

Ingredients

For the Pumpkin Filling:

  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons granulated sugar

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

Prepare the Crust:

  1. Crush Graham Crackers:
    • In a food processor or using a plastic bag and rolling pin, crush graham crackers until fine crumbs form.
  2. Mix Crust Ingredients:
    • In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
  3. Press into Cups:
    • Divide the mixture among serving cups, pressing it firmly into the bottom to create the crust. Place the cups in the refrigerator to set while preparing the filling.

Make the Pumpkin Filling:

  1. Preheat Oven:
    • Preheat the oven to 325°F (163°C).
  2. Whisk Together Ingredients:
    • In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract until well combined.
  3. Fill Cups:
    • Pour the pumpkin filling over the prepared crust in each cup.
  4. Bake:
    • Place the cups on a baking sheet and bake for 20-25 minutes or until the filling is set with a slight jiggle in the center.
  5. Cool:
    • Allow the pumpkin pies to cool completely before refrigerating for at least 2 hours or overnight to set.

Prepare Whipped Cream Topping:

  1. Whip Cream:
    • In a chilled bowl, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Top and Serve:
  • Spoon a generous dollop of whipped cream onto each pumpkin pie cup just before serving.

Cook Notes

  • Crust Options:
    • Experiment with different crusts like ginger snaps or shortbread cookies for a unique twist.
  • Individual Servings:
    • Using small cups or glasses allows for personalized servings, making it ideal for parties or portion control.
  • Make-Ahead Tip:
    • Prepare the pumpkin filling and crust in advance, assembling the cups and adding whipped cream just before serving for a stress-free dessert.

Variations

Pecan Praline Crunch:

  • Sprinkle chopped pecans and a drizzle of caramel sauce over the whipped cream for a crunchy, indulgent topping.

Maple Cinnamon Twist:

  • Infuse the whipped cream with a touch of maple syrup and a sprinkle of cinnamon for a warm and aromatic flavor.

Chocolate Swirl Delight:

  • Swirl chocolate ganache into the pumpkin filling before baking for a decadent chocolate-pumpkin fusion.

Keto Versions

Almond Flour Crust:

  • Substitute graham cracker crumbs with a mixture of almond flour and melted butter for a keto-friendly crust.

Sugar-Free Sweetener:

  • Replace brown sugar with a sugar-free sweetener like erythritol or monk fruit in the pumpkin filling.

Keto Whipped Cream:

  • Use a sugar-free sweetener in the whipped cream or substitute with a keto-friendly alternative.

Low-Carb Versions

Coconut Flour Crunch:

  • Create a crust using coconut flour and shredded coconut for a low-carb, tropical twist.

Stevia Sweetening:

  • Sweeten the pumpkin filling with liquid stevia or another low-carb sweetener.

Low-Carb Whipped Cream:

  • Opt for a low-carb whipped cream alternative using unsweetened almond milk and a low-carb sweetener.

Savor the Seasonal Magic

In conclusion, our Pumpkin Pie in a Cup is a delightful way to savor the magic of the season in a single, charming serving. The velvety pumpkin filling, paired with a buttery crust and crowned with a cloud of whipped cream, captures the essence of autumn in every bite.

Whether you’re hosting a fall gathering, planning a festive dessert table, or simply craving a taste of seasonal bliss, this recipe offers a convenient and elegant solution. The individual servings make it easy to share and enjoy, bringing warmth and comfort to every occasion.

So, embark on this autumn culinary adventure, experimenting with variations to suit your taste or dietary preferences. May your Pumpkin Pie in a Cup become a cherished tradition, invoking the joy and coziness that autumn brings. Here’s to indulging in the seasonal magic, one delicious cup at a time!