Pumpkin Pie in a Cup
A creamy pumpkin dessert layered over a buttery graham cracker base and chilled in individual cups until set. Warm spices add classic pumpkin pie flavor, while an optional spoonful of whipped cream provides a simple finishing touch.
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Ingredients
For the crust:
- 2 cups finely pulverized graham cracker crumbs crushed to a sand-like consistency
- 5 tablespoons butter melted
For the filling:
- 1 cup heavy whipping cream
- 1/2 teaspoon fine salt
- 15 ounces canned pumpkin purée such as Libby’s
- 1 teaspoon ground cinnamon for a fragrant, warmly spiced flavor
- 2 eggs thoroughly beaten until smooth
- 1 packet plain unflavored gelatin
- 1/8 cup white granulated sugar
- 1/2 teaspoon ground nutmeg
- Ground ginger amount not specified in the original recipe
For serving:
- Whipped cream optional, for topping
Instructions
- Place the graham crackers inside a large resealable plastic bag.
- Crush them thoroughly with a rolling pin until the pieces become very fine and resemble coarse sand.
- Transfer the crushed graham crackers to a medium mixing bowl.
- Pour in the melted butter and stir until the crumbs are evenly coated and the mixture is thoroughly combined.
- Set the prepared crust mixture aside.
- Add the unflavored gelatin, cinnamon, ginger, nutmeg, and salt to a heavy-bottomed saucepan and combine.
- Pour in the heavy cream, then add the granulated sugar and beaten eggs. Stir well until the mixture is uniform.
- Cook over low heat while stirring continuously. Continue cooking until the gelatin has completely dissolved and the mixture has thickened, approximately 10 minutes.
- Remove the saucepan from the heat once the filling has thickened, then stir in the pumpkin purée until evenly incorporated.
- Spoon a portion of the graham cracker mixture into the bottom of each serving cup.
- Press the crumbs down gently to form a compact, sturdy crust layer.
- Distribute the pumpkin filling over the prepared graham cracker bases.
- Cover each cup with foil and refrigerate for at least 2 hours, or until the pumpkin filling has fully set.
- Remove the chilled pumpkin pie cups from the refrigerator when ready to serve.
- Finish each portion with a dollop of whipped cream, if desired.
- Serve immediately while chilled.