These pumpkin cream cups are the perfect last-minute dessert for the holidays! They come together in less than 10 minutes and require zero cooking. They’re dairy-free and free of refined sugar.

Three pumpkin cream cups sitting on a counter.

Thanksgiving and the winter holidays are stressful! There are so many dishes to make (and clean) and sometimes you just want something fast and easy. This is the perfect dessert if you just want something simple or if you’re fancy dessert plans fall through… whatever it is, this is a delicious option that you’ll love!

Why you’ll love these pumpkin cream cups

  • It’s better than pumpkin mousse or pudding. Originally I wanted to make a pumpkin mousse with coconut cream as the main ingredient, but I settled on a more yogurt-based option. It’s creamier, lighter, and a nice change of pace! And it’s way less work than making a homemade pudding, which is fairly labor-intensive.
  • It has pumpkin pie vibes with zero cooking. I mean, what a win, right?

The ingredients for pumpkin cream cups

  • Pumpkin Puree and Pumpkin Pie Spice. Key ingredients for the authentic pumpkin flavor!
  • Coconut cream. You’ll use just a bit of coconut cream (the hard white cream that sets on top of a can of coconut milk.) You can save the rest to make whipped cream or use it in other holiday recipes.
  • Dairy-free cream cheese. This is optional, but I love what it adds to the recipe! It gives it a slight hint of a cheesecake flavor, but you can omit it if you’re looking to keep the almonds out of the recipe.
  • Coconut Yogurt. I really like this brand of coconut yogurt.
  • Maple Syrup. This adds just the right amount of sweetness to the pumpkin cream cups with no refined sugar.
  • Vanilla Extract.

How to make pumpkin cream cups

  • Step One. Puree all the ingredients.
  • Step Two. Spoon into bowl, top, and enjoy!

A blender filled with pumpkin cream filling after blending.

Tips & Tricks

  • Don’t forget the toppings! I like to add whipped coconut cream and cinnamon on top, but crushed graham crackers or shaved chocolate would also be amazing.
  • You can also use a whisk if you don’t have a food processor. The food processor makes this recipe incredibly simple, but you can also opt for a whisk and whip it up by hand.

Can you make this recipe ahead of time?

Yes, you can make it the night before and keep it in the fridge. Make sure to cover it!

A spoon lifting a spoonful of pumpkin cream out.

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Pumpkin Cream Cups (Dairy Free)

  • Author: Michelle
  • Total Time: 5 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free


Units Scale
  • 1 cup pumpkin purée
  • 1 5 oz container coconut yogurt
  • 2 tbsp coconut cream
  • 1 tbsp dairy-free cream cheese (optional, sub more coconut cream)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3/4 tsp pumpkin pie spice


  1. Combine all of the ingredients in a food processor and puree on low. Stop and remove the top every 15-20 seconds to scrape anything off of the sides to ensure that everything gets blended. Puree for about a minute or until creamy and combined.
  2. Spoon into 3 small dessert bowls and top with your desired toppings!


All nutrition facts are estimated and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5
  • Category: Dessert
  • Method: No Cook
  • Cuisine: global


  • Serving Size: 1 serving
  • Calories: 168
  • Fat: 6.4g
  • Carbohydrates: 20.2g
  • Fiber: 2.9g
  • Protein: 1.1g