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Easy Pumpkin Dirt Pudding Cups with Oreo Crust

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These no-bake pumpkin dirt pudding cups feature a creamy pumpkin pudding layered with a buttery Oreo crust, topped with whipped cream and gummy worms. They’re the perfect fall dessert that comes together in about 20 minutes.

Ingredients

Scale
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold whole milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 20 regular Oreo cookies
  • 2 tablespoons melted unsalted butter
  • Whipped cream for topping
  • Gummy worms for decoration (optional)

Instructions

  1. Crush the Oreos. Place 20 Oreo cookies in a food processor and pulse until you have fine crumbs. If using a zip-top bag, put the cookies in and smash them with a rolling pin until crushed. Set aside 2 tablespoons of the crumbs for topping. Stir the melted butter into the remaining crumbs until evenly moistened.
  2. Soften the cream cheese. Make sure your cream cheese is at room temperature. If forgotten, microwave for 10-15 seconds until soft but not melted.
  3. Beat the cream cheese. In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and fluffy, about 2 minutes with a hand mixer. Scrape down the sides halfway through.
  4. Make the pudding. In a medium saucepan, whisk together the cold milk and instant vanilla pudding mix. Whisk constantly for about 2 minutes until the pudding starts to thicken.
  5. Add the pumpkin. Whisk the pumpkin puree and pumpkin pie spice into the pudding until completely combined. The mixture should be thick, smooth, and a beautiful orange color.
  6. Combine with cream cheese. While the pumpkin pudding is still warm (but not hot), add it to the cream cheese mixture. Fold together gently until no white streaks remain.
  7. Layer the cups. Divide the buttered Oreo crumbs evenly among four cups, pressing them down gently with the back of a spoon to form a compact layer about 1/2 inch thick. Reserve about 2 tablespoons of crumbs for the top.
  8. Add the pudding. Spoon or pipe the pumpkin pudding mixture over the Oreo crust, dividing it evenly among the cups. Smooth the tops with the back of a spoon.
  9. Chill. Place the cups in the refrigerator for at least 2 hours, or up to overnight, until the pudding is set.
  10. Finish and serve. Before serving, top each cup with a dollop of whipped cream, a sprinkle of the reserved Oreo crumbs, and a gummy worm poking out of the ‘dirt.’ Serve cold.

Notes

For best results, use cold whole milk and room temperature cream cheese. If your pumpkin puree is watery, pat it dry with paper towels before using. These can be made up to 3 days in advance; add whipped cream and gummy worms just before serving. For a gluten-free version, use gluten-free Oreo-style cookies. For a dairy-free version, use full-fat oat milk and dairy-free cream cheese.

Nutrition

Keywords: pumpkin dirt pudding cups, no-bake pumpkin dessert, Oreo crust, fall dessert, Halloween dessert, pumpkin pudding, easy dessert

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