No-Bake Pumpkin Pie Custard Cups
These no-bake pumpkin pie custard cups layer a buttery gingersnap crust beneath a thick, creamy pumpkin custard made with cream cheese, vanilla pudding mix, and a touch of molasses. Chilled until perfectly set and topped with whipped cream and cookie crumbs, they’re individual-sized pumpkin pie without ever turning on the oven!
Servings: 8 servings
Equipment
- 6 4 oz glass jars linked here
- Hand mixer
- Rubber spatula
Ingredients
For the Gingersnap Crust:
- 8 gingersnap cookies finely crushed into a fine powder
- 2½ tbsp unsalted butter melted
- ½ tbsp brown sugar
- ¼ tsp ground cinnamon
- Pinch of salt
For the Pumpkin Pie Custard:
- ½ cup pure pumpkin puree
- 4 oz cream cheese completely softened at room temperature
- 1 cup Alta Dena Protein Milk
- 1½ tsp unflavored gelatin powder
- ¼ cup sweetened condensed milk
- 1 box 3.4 oz instant vanilla pudding mix, dry, do not prepare
- ½ tbsp molasses
- 1 tbsp brown sugar
- ¾ tbsp pumpkin pie spice
- ½ tsp vanilla extract
- Pinch of salt
- ½ container 4 oz store-bought whipped topping, thawed
For Topping:
- ½ container 4 oz store-bought whipped topping, thawed
- Extra gingersnap crumbs for finishing
Instructions
- Make the gingersnap crust. Crush the gingersnap cookies into a very fine powder. Pour the melted butter over the crumbs along with the brown sugar, cinnamon, and salt and stir until completely combined and the mixture holds together when pressed between your fingers. If it feels too dry add another half tablespoon of butter.
- Divide evenly between six 4 oz jars and press down very firmly using the back of a spoon. Refrigerate the jars for at least 30 minutes before adding the custard.
- Bloom the gelatin. Pour the Alta Dena Protein Milk into a small saucepan and sprinkle the gelatin powder evenly over the surface. Let sit for 5 minutes without stirring until the gelatin blooms and absorbs completely into the milk. Warm over low heat stirring gently until the gelatin is completely dissolved, do not let it boil. Remove from heat and let cool to room temperature before using.
- Make the pumpkin pie custard. Beat the softened cream cheese with a hand mixer until completely smooth with no lumps. Add the pumpkin puree, cooled milk and gelatin mixture, sweetened condensed milk, dry instant pudding mix, molasses, brown sugar, pumpkin pie spice, vanilla, and salt and beat on medium speed for 2 minutes until completely smooth and very thick.
- Gently fold in the whipped topping using a spatula until just combined.
- Remove the chilled jars from the fridge. Spoon the pumpkin custard evenly over the set crust filling each jar. Smooth the surface and tap each jar lightly on the counter to release any air bubbles. Refrigerate for at least 4 hours, but overnight gives the firmest texture.
- Right before serving, pipe or spoon the remaining whipped topping over each jar. Finish with a light dusting of gingersnap crumbs. Serve immediately.
Notes
- Soften the cream cheese fully at room temperature before beating. Cold cream cheese leaves lumps in the custard that no amount of mixing will fix.
- Let the gelatin mixture cool completely to room temperature before adding it to the custard. Warm gelatin will melt the whipped topping and thin out the filling.
- Press the gingersnap crust down firmly and chill it for the full 30 minutes so it sets into a solid base that holds up under the weight of the custard.
- Overnight chilling gives you the cleanest, firmest set. 4 hours works but the texture won’t be as tight as a full night in the fridge.