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Easy No-Bake Pumpkin Patch Pudding Cups

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These Easy No-Bake Pumpkin Patch Pudding Cups with Oreos are creamy, crunchy, and look like a little garden of pumpkins sitting in dirt. No oven, no mixer, no stress—just stir, layer, and chill for a perfect fall treat.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuf)
  • 3 tablespoons unsalted butter, melted
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup cold milk
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon pumpkin pie spice
  • 4 ounces cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1/2 cup frozen whipped topping, thawed
  • 6 additional Oreo cookies, crushed (for topping)
  • 6 candy pumpkins or candy corn (for decoration)
  • A few green candy melts or green frosting (optional, for stems)

Instructions

  1. Crush 24 Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin. Transfer to a medium bowl.
  2. Pour melted butter over Oreo crumbs and stir with a fork until evenly moistened. Set aside about 2 tablespoons for garnish.
  3. Spoon about 2 tablespoons of the Oreo mixture into the bottom of each cup (6-8 cups). Press down firmly with the back of a spoon or a shot glass. Refrigerate while making filling.
  4. In a medium bowl, beat softened cream cheese and powdered sugar with a hand mixer until smooth and fluffy, about 2 minutes. Scrape down sides.
  5. In a separate bowl, whisk together instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Stir in pumpkin puree and pumpkin pie spice until smooth.
  6. Add the pumpkin pudding mixture to the cream cheese mixture and beat on low speed until well combined and silky. Fold in thawed whipped topping gently with a spatula until no white streaks remain.
  7. Spoon or pipe the pumpkin filling over the Oreo crust in each cup, filling almost to the top. Smooth tops with the back of a spoon.
  8. Refrigerate cups for at least 2 hours, or up to overnight, until filling is set.
  9. Just before serving, sprinkle reserved crushed Oreos over the top of each cup to create ‘dirt.’ Place a candy pumpkin on top. Optionally, pipe a small green frosting stem or vine.
  10. Serve cold straight from the fridge.

Notes

Room temperature cream cheese is essential to avoid lumps. Do not overmix the whipped topping; fold gently to keep the filling light. Press the crust firmly to maintain distinct layers. Chill for at least 2 hours; overnight is better for flavor melding. Add the Oreo ‘dirt’ and candy pumpkins just before serving to keep them crunchy. For a dairy-free version, use plant-based butter, dairy-free cream cheese, and almond or oat milk. For a gluten-free version, use gluten-free chocolate sandwich cookies.

Nutrition

Keywords: no-bake, pumpkin, pudding cups, Oreo, fall, Halloween, easy dessert, kid-friendly

Find it online: https://piperplate.com/easy-no-bake-pumpkin-patch-pudding-cups/