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To make No Bake Maple Pumpkin Pie Cups, you need the following ingredients: - 1 cup pumpkin puree - 1/2 cup Greek yogurt - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - Whipped cream, for topping - Chopped pecans or walnuts, for garnish These simple ingredients come together to create a delicious fall treat. Pumpkin puree gives a smooth texture and rich flavor. Greek yogurt adds creaminess and a bit of tang. Maple syrup brings sweetness that perfectly matches the spices. Vanilla extract adds depth to the filling. I use ground spices like cinnamon, ginger, and nutmeg for warmth. They remind me of cozy fall days. The crushed graham crackers mixed with melted butter form a tasty crust. This base gives a nice crunch to each bite. Whipped cream on top makes it feel like a special dessert. A sprinkle of chopped nuts adds a little crunch and a nutty flavor. These ingredients work together to create a delightful treat you can enjoy anytime in the fall! To start, gather your graham crackers and unsalted butter. - In a medium bowl, mix 1 cup of crushed graham crackers with 1/4 cup of melted butter. - Stir until all crumbs are coated with butter. Next, take your small dessert cups or mason jars. - Spoon the graham cracker mixture into the bottom of each cup. - Press down firmly to form a solid crust. This step gives your cups a nice base. Now, we move to the filling. - In another bowl, whisk together 1 cup of pumpkin puree and 1/2 cup of Greek yogurt. - Add 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Mix it well until it’s smooth and creamy. The spices and maple syrup will add great flavor. With your crust and filling ready, it’s time to assemble. - Spoon the pumpkin filling over the graham cracker crust in each cup. - Use the back of a spoon to smooth the top. This makes it look nice and neat. Now, cover your cups with plastic wrap. - Place them in the fridge for at least 2 hours. - This time lets the flavors blend and the filling firm up. Chilling is key for a great texture. When you’re ready to serve, take the cups out of the fridge. - Top each cup with a dollop of whipped cream. - Finish with a sprinkle of chopped pecans or walnuts for crunch. This adds a lovely touch and makes your cups even more delicious. Enjoy the fall flavors! Using fresh pumpkin gives a rich taste. It has bright color and flavor. Canned pumpkin is easy and quick. It is also very consistent. To make homemade pumpkin puree, start with a sugar pumpkin. Cut it in half and scoop out the seeds. Bake the halves at 350°F for about 45 minutes. When soft, scoop the flesh into a bowl and mash it. This puree works great in your pie cups. Mix the filling well but don’t overbeat. A smooth blend is key. If you beat too hard, it can become too airy. For a crumbly crust, make sure the butter fully coats the graham crumbs. Press down firmly in the cups. This helps it hold shape when you spoon in the filling. Serve these cups in clear jars or small glasses. It shows off the pretty layers. You can use dessert cups too. For topping, add a swirl of whipped cream. Chopped pecans or walnuts give nice crunch. Try a sprinkle of cinnamon for extra flair. {{image_2}} You can tweak this recipe to fit your taste. For sweeteners, try using honey or agave syrup instead of maple syrup. Both options add a unique twist. You can also change the flavor profile with vanilla bean or chocolate. Adding these will make the cups even more special. If you need gluten-free options, swap graham crackers for almond flour or gluten-free cookies. This keeps the crust tasty and safe for all. For those who want dairy-free cups, use coconut yogurt instead of Greek yogurt. This keeps the creamy texture while fitting dietary needs. These pumpkin pie cups shine at any gathering. They pair well with apple crisp or vanilla ice cream. Serve them at Thanksgiving or fall parties for a festive touch. For a fun presentation, use mason jars and decorate them with twine or ribbons. To keep your No Bake Maple Pumpkin Pie Cups fresh, use airtight containers. Glass or plastic containers work well. Make sure to seal them tightly. This helps keep the flavors intact and prevents any drying out. Store the cups in the fridge for up to three days. Before serving, check for freshness. You can freeze these cups before or after chilling. If freezing before chilling, layer the filling over the crust and cover well. If you freeze after chilling, let them sit at room temp for 10 minutes before serving. To thaw, place the cups in the fridge overnight. This keeps the texture smooth and tasty. Enjoy them later without losing flavor! Yes, you can use fresh pumpkin. Fresh pumpkin gives a lovely taste. However, it takes more time to prepare. Canned pumpkin is quick and easy. It also has a consistent flavor. If you choose fresh, cook the pumpkin until soft. Then, blend it until smooth. You can keep these cups in the fridge for up to 4 days. Make sure to cover them tightly. This keeps them fresh and tasty. The flavors will blend more over time. Just remember, the whipped cream is best added right before serving. If you need a substitute for Greek yogurt, try these options: - Regular yogurt - Sour cream - Silken tofu for a dairy-free option - Unsweetened coconut yogurt for a vegan choice Each option has a different taste and texture, so choose based on your needs. To make this recipe healthier, you can: - Use less maple syrup or replace it with a natural sweetener like stevia. - Swap Greek yogurt with a low-fat or non-fat version. - Use whole grain graham crackers for extra fiber. - Add more spices, like nutmeg or cloves, for flavor without extra sugar. These small changes can help reduce sugar and fat content while keeping it delicious. In this post, we explored a tasty dessert: pumpkin cups. We covered the ingredients, including pumpkin puree and Greek yogurt. Then, we outlined easy steps to prepare the crust and filling. We shared tips on using fresh or canned pumpkin and how to present your dessert. Remember, you can customize flavors and adjust for dietary needs. With the right storage, enjoy these treats for days. Now, you have all you need to impress at your next gathering with this delightful dessert!

No Bake Maple Pumpkin Pie Cups

Indulge in the delightful flavors of fall with these No Bake Maple Pumpkin Pie Cups! This easy recipe combines creamy pumpkin filling with a buttery graham cracker crust, topped off with whipped cream and nuts for crunch. Perfect for a quick dessert or holiday treat, these cups are a delicious way to celebrate the season. Click through to explore the full recipe and bring a taste of autumn to your table! #NoBakePumpkinPie #FallRecipes #DessertIdeas #HealthyTreats
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Ingredients
  

1 cup pumpkin puree

1/2 cup Greek yogurt

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

Whipped cream, for topping

Chopped pecans or walnuts, for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine the crushed graham crackers with the melted butter. Mix until the crumbs are evenly coated.

    Form the Cups: Spoon a layer of the graham cracker mixture into the bottom of small dessert cups or mason jars. Press down firmly to create a crust layer.

      Make the Filling: In a separate bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and well combined.

        Layer the Cups: Spoon the pumpkin filling over the graham cracker crust in each cup. Smooth the top with the back of the spoon.

          Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the filling to firm up.

            Serve: Before serving, top each cup with a dollop of whipped cream and a sprinkle of chopped pecans or walnuts for added texture and flavor.

              Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6