Easy No Bake Pumpkin Pie Cups
These are the best pumpkin pie cups! They're a fun twist on pumpkin pie, made with homemade pumpkin pudding, cookie butter and gingersnap cookies. This is a fun no bake dessert, based on the amazing pumpkin pudding from Magnolia Bakery!
Servings: 4 Jars
Calories: 546kcal
Equipment
- Saucepan
- Whisk
- 2 Bowls
- Handheld Mixer
- Rubber Spatula
Ingredients
Pumpkin pudding
- 4 large egg yolks room temperature
- 6 tablespoons sugar
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ¼ cup heavy cream
- 1 ¼ cups whole milk
- 2 teaspoons vanilla extract
- 15 oz pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 ½ tablespoons unsalted butter room temperature
Whipped Cream
- 2 teaspoons sugar
- 1 cup heavy cream
- gingersnap cookies
- cookie butter melted
Instructions
- In a medium sized saucepan, whisk together your sugar, salt, egg yolks, pumpkin puree, pumpkin pie spice and cornstarch until it is completely smooth.4 large egg yolks, 6 tablespoons sugar, ¼ cup cornstarch, ¼ teaspoon kosher salt, 3 teaspoons pumpkin pie spice, 15 oz pumpkin puree
- Drizzle in your heavy cream and your milk, whisking constantly. Heat this over medium heat and allow it to come to a simmer, stirring constantly. Once it starts to simmer it should begin to thicken, this takes 2-4 minutes. Don’t allow it to come to a boil or it will curdle.¼ cup heavy cream, 1 ¼ cups whole milk
- Remove from the heat and whisk in your butter and vanilla extract.2 teaspoons vanilla extract, 1 ½ tablespoons unsalted butter room temperature
- Pour into a bowl and put a piece of plastic wrap on top of the pudding so a skin doesn’t form. Let it chill for at least 4 hours or ideally overnight. This makes 2 cups of pudding.
- Beat heavy cream with the sugar until soft peaks form.2 teaspoons sugar, 1 cup heavy cream
- Fold the whipped cream with the chilled and set pumpkin pudding.
- Layer with ginger snaps and drizzle over cookie butter in mason jars.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.
Layering: you can layer this in a small pan, probably an 8x8 and refrigerate before scooping it into cups - this is how magnolia bakery does it!
Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Serving Size: I used 0.25 litre Kilner jam jars and Bonne Maman jam jars. Feel free to use any dessert container or jar you have! The size of the jars you use will change how many pudding servings you get.
Storage: Keep the finished puddings in their jars for up to 3 days in the fridge.
Making Ahead: You can make the pudding the night before.
Nutrition
Calories: 546kcal | Carbohydrates: 43g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 288mg | Sodium: 210mg | Potassium: 437mg | Fiber: 3g | Sugar: 30g | Vitamin A: 18142IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 2mg
