8 Thanksgiving Desserts in a Cup

Desserts in a cup are a host’s secret weapon: they’re portioned ahead, they look beautiful lined up on a tray, and nobody has to wrestle with a pie server. These layered parfaits, mousses, puddings and mini trifles bring classic Thanksgiving flavors into individual glasses or jars.

Most need no oven at all and can be made in the morning or the day before, then chilled until dessert. Use small glasses, jars or clear cups, and add any crunchy toppings just before serving so they stay crisp.

1. Pumpkin Pie Parfaits

Layers of crushed gingersnaps, fluffy spiced pumpkin mousse and whipped cream give you every element of pumpkin pie in a glass. They take about 20 minutes and no oven.

Servings: 8

Total time: 20 minutes, plus chilling

Ingredients

• 4 ounces cream cheese, softened
• 1 (15-ounce) can pure pumpkin purée
• 1/2 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 1 1/2 cups crushed gingersnaps
• Ground cinnamon, for garnish

Instructions

1. Beat the cream cheese, pumpkin, brown sugar and pumpkin pie spice until smooth.
2. Whip the cream with the confectioners’ sugar to firm peaks. Fold half into the pumpkin mixture and keep the rest for layering.
3. Layer gingersnap crumbs, pumpkin mousse and whipped cream in 8 glasses, then repeat, saving a few crumbs for the top.
4. Refrigerate for at least 1 hour or up to 1 day. Sprinkle with the remaining crumbs and a pinch of cinnamon before serving.

2. Apple Crisp Cups

Warm cinnamon apples cooked on the stovetop are layered with a buttery oat crumble toasted in the oven and lightly sweetened whipped cream. Both the apples and crumble can be made days ahead.

Servings: 8

Total time: 35 minutes

Ingredients

For the apples:

• 3 tablespoons unsalted butter
• 5 apples, peeled, cored and diced
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice

For the crumble and cream:

• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• 5 tablespoons unsalted butter, melted
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (175°C). Mix the oats, flour, brown sugar, cinnamon, salt and melted butter, spread on a parchment-lined sheet pan and bake for 15 to 18 minutes, stirring once, until golden. Cool and break into clusters.
2. Melt the butter in a skillet over medium heat, add the apples, brown sugar, cinnamon and nutmeg and cook for 8 to 10 minutes, until tender and syrupy. Stir in the lemon juice.
3. Whip the cream with the confectioners’ sugar to soft peaks.
4. Layer apples, crumble and whipped cream in 8 glasses or jars, repeating once and finishing with crumble. Serve with the apples warm or at room temperature.

3. Butterscotch Pecan Pudding Cups

Silky stovetop butterscotch pudding made with dark brown sugar is topped with whipped cream and crunchy candied pecans. It tastes like pecan pie in pudding form.

Servings: 6

Total time: 30 minutes, plus chilling

Ingredients

For the pudding:

• 4 tablespoons unsalted butter
• 1 cup packed dark brown sugar
• 1/2 teaspoon kosher salt
• 2 1/2 cups whole milk, divided
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 3 large egg yolks

For the topping:

• 1/2 cup pecan halves
• 1 tablespoon unsalted butter
• 1 tablespoon light brown sugar
• Whipped cream and flaky sea salt, for serving

Instructions

1. Melt the butter in a saucepan, add the brown sugar and salt and cook, stirring, for 3 to 4 minutes, until bubbling. Whisk in 2 cups of the milk and the cream and heat until smooth.
2. Whisk the cornstarch with the remaining 1/2 cup milk and the egg yolks. Temper with 1 cup of the hot mixture, then return it all to the pan.
3. Cook, whisking constantly, until thick and bubbling and 160°F (71°C). Strain into 6 cups, press plastic wrap onto the surface and chill for at least 2 hours.
4. Toast the pecans with the butter and brown sugar in a skillet for 3 to 4 minutes, until glazed. Cool on parchment and chop.
5. Top each pudding with whipped cream, the candied pecans and a pinch of flaky salt.

4. Cranberry Orange Cheesecake Cups

A creamy, orange-scented no-bake cheesecake filling sits on a buttery graham base and gets a bright spoonful of cranberry sauce on top. They’re elegant, festive and ready in 25 minutes.

Servings: 8

Total time: 25 minutes, plus chilling

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 12 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1 tablespoon grated orange zest
• 1 cup cold heavy cream
• 1 cup whole-berry cranberry sauce

Instructions

1. Mix the graham crumbs, butter and sugar, divide among 8 cups and press lightly.
2. Beat the cream cheese, confectioners’ sugar and orange zest until smooth.
3. Whip the cream to stiff peaks and fold it into the cream cheese mixture.
4. Spoon over the crumbs and top each with cranberry sauce. Refrigerate for at least 2 hours or up to 1 day.

5. Chocolate Mousse Cups with Cinnamon Whipped Cream

Rich, airy chocolate mousse made without raw eggs is topped with a cloud of cinnamon whipped cream for a cozy holiday twist. It’s a welcome option for guests who’d rather skip pie.

Servings: 6

Total time: 25 minutes, plus chilling

Ingredients

For the mousse:

• 6 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups cold heavy cream, divided
• 2 tablespoons sugar
• 1/2 teaspoon instant espresso powder
• Pinch of kosher salt

For the cinnamon cream:

• 3/4 cup cold heavy cream
• 1 tablespoon confectioners’ sugar
• 1/2 teaspoon ground cinnamon
• Chocolate shavings, for garnish

Instructions

1. Put the chocolate, espresso powder and salt in a bowl. Heat 1/2 cup of the cream until steaming, pour it over and stir until smooth. Cool for 10 to 15 minutes.
2. Whip the remaining 1 cup cream with the sugar to soft peaks and fold into the chocolate in two additions.
3. Spoon into 6 small glasses and refrigerate for at least 2 hours or up to 1 day.
4. Whip the cinnamon cream ingredients to soft peaks, spoon over the mousse and garnish with chocolate shavings.

6. Sweet Potato Pie Cups

A smooth, spiced sweet potato cream layered with buttery graham crumbs and whipped cream tastes just like sweet potato pie. Toasted pecans on top add crunch.

Servings: 8

Total time: 25 minutes, plus chilling

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups mashed cooked sweet potatoes, cooled
• 6 ounces cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners’ sugar
• 1/3 cup chopped toasted pecans

Instructions

1. Mix the graham crumbs and melted butter.
2. Beat the sweet potatoes, cream cheese, brown sugar and spices until very smooth.
3. Whip the cream with the confectioners’ sugar to firm peaks. Fold half into the sweet potato mixture.
4. Layer crumbs, sweet potato cream and whipped cream in 8 cups, then repeat. Refrigerate for at least 1 hour or up to 1 day and top with pecans before serving.

7. Gingerbread Trifle Cups with Lemon Cream

Cubes of moist gingerbread are layered with a tangy lemon mascarpone cream and crushed gingersnaps for mini trifles that taste like the holidays. Store-bought or homemade gingerbread both work.

Servings: 8

Total time: 25 minutes, plus chilling

Ingredients

• 8 ounces mascarpone, at room temperature
• 1/2 cup lemon curd
• 1/3 cup confectioners’ sugar
• 1 teaspoon grated lemon zest
• 1 1/4 cups cold heavy cream
• 4 cups cubed gingerbread cake (homemade or store-bought)
• 1/2 cup crushed gingersnaps

Instructions

1. Beat the mascarpone, lemon curd, confectioners’ sugar and lemon zest until smooth.
2. Whip the cream to soft-firm peaks and fold into the lemon mixture.
3. Layer gingerbread cubes and lemon cream in 8 cups, repeating once.
4. Refrigerate for at least 2 hours or up to 1 day. Sprinkle with the crushed gingersnaps before serving.

8. Pumpkin Tiramisu Cups

Coffee-dipped ladyfingers layered with a fluffy pumpkin mascarpone cream make an eggless fall tiramisu in individual cups. They need a few hours to soften, so make them the day before.

Servings: 8

Total time: 30 minutes, plus chilling

Ingredients

• 8 ounces mascarpone, at room temperature
• 1 cup pure pumpkin purée
• 2/3 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups cold heavy cream
• 1 cup strong brewed coffee, cooled
• 16 crisp ladyfingers, broken in half
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Beat the mascarpone, pumpkin, brown sugar and pumpkin pie spice until smooth. Whip the cream to stiff peaks and fold it in.
2. Dip the ladyfinger pieces quickly in the coffee, 1 to 2 seconds each.
3. Layer ladyfingers and pumpkin cream in 8 cups, repeating once and finishing with cream.
4. Refrigerate for at least 4 hours or up to 2 days. Dust with cocoa before serving.