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Easy No-Bake Pumpkin Pie Icebox Cups: Best Fall Dessert

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These creamy, spiced pumpkin pie icebox cups deliver all the warm flavors of classic pumpkin pie without turning on the oven. A simple no-bake dessert that’s perfect for fall gatherings and weeknight cravings.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar, packed
  • Pinch of salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Whipped cream, for serving
  • Ground cinnamon or nutmeg, for garnish
  • Optional: crushed pecans or caramel drizzle

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Pour in melted butter and stir until mixture looks like wet sand. Divide evenly among serving cups (about 2-3 tablespoons per cup) and press down firmly. Refrigerate while making filling.
  2. Whip the cream: In a clean mixing bowl, whip cold heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Refrigerate.
  3. Make the pumpkin filling: In another bowl, beat softened cream cheese until smooth and fluffy, about 1 minute. Add powdered sugar and beat until combined. Add pumpkin puree, pumpkin pie spice, and vanilla extract; mix until smooth and creamy.
  4. Fold in the whipped cream: Add one-third of the whipped cream to the pumpkin mixture and stir gently to lighten. Fold in remaining whipped cream with a rubber spatula until no white streaks remain, being careful not to deflate.
  5. Assemble the cups: Spoon or pipe the pumpkin filling over the crust layer in each cup, filling almost to the top. Smooth tops and tap cups gently to settle.
  6. Chill: Cover cups with plastic wrap or lids and refrigerate for at least 4 hours, preferably overnight.
  7. Serve: Top each cup with whipped cream, dust with cinnamon or nutmeg, and add optional pecans or caramel drizzle. Serve cold.

Notes

For best results, chill overnight to allow flavors to meld and texture to set. Do not add whipped cream topping until just before serving. For gluten-free, use gluten-free graham crackers. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin pie, pumpkin icebox cups, easy fall dessert, pumpkin dessert, no-bake dessert, pumpkin pie cups

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