Bake Mini Pumpkin Pie: Easy 5-Step Fall Treat
Easy No-Bake Mini Pumpkin Pie Cups are a fun and festive dessert activity perfect for kids and families. These simple, no-oven-required treats are made with pumpkin, pudding, and whipped topping, offering a delicious taste of fall with minimal mess and maximum fun. They are ideal for Thanksgiving cooking projects, classroom activities, or any occasion where you want an engaging and delicious holiday treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10 mini cups 1x
- Category: Dessert, Kids Activities
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (3.4 oz) package instant vanilla pudding mix
- 1½ cups cold milk
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 8 oz whipped topping (like Cool Whip)
- Graham cracker crumbs (or pre-crushed pie crust pieces)
- Mini plastic cups or dessert containers
- Optional Toppings: Crushed gingersnaps, whipped cream, mini marshmallows, fall-themed sprinkles, candy corn, cinnamon sticks for garnish
Instructions
- Mix the Pudding: Whisk pudding mix and cold milk in a bowl until smooth. Let sit for 2 minutes to thicken slightly.
- Add Pumpkin and Spices: Fold in pumpkin puree, pumpkin pie spice, and cinnamon until fully combined.
- Fold in Whipped Topping: Gently fold in half of the whipped topping for a creamy, mousse-like texture.
- Assemble Cups: Spoon 2 tablespoons of graham cracker crumbs into each cup. Add a layer of pumpkin mixture. Repeat if desired for layers.
- Decorate and Chill: Top with whipped topping and your choice of fun toppings. Chill for at least 30 minutes before serving or enjoy immediately.
Notes
- Kid-friendly: No oven required, safe for preschoolers to help make mini pumpkin pie cups.
- Allergy-friendly: Swap for dairy-free milk or gluten-free cookies if needed for your mini pumpkin pie recipe.
- Prep-ahead: Can be made 1 day in advance; add toppings before serving your mini pumpkin pie cups.
- Storage: Keep refrigerated up to 3 days; not suitable for freezing.
- Fun idea: Turn into crafts with name tags or decorations for classroom activities when baking mini pumpkin pies.
Nutrition
- Serving Size: 1 mini cup
- Calories: 160
- Sugar: 14g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://bakerslider.com/bake-mini-pumpkin-pie/