Layered Pumpkin Pie in a Jar

I’m not the biggest fan of traditional pumpkin pie, but I’ll gladly eat this Layered Pumpkin Pie in a Jar any day!

Layered Pumpkin Pie in a Jar - #pumpkinIt didn’t take more than a couple dips of their spoons into these layered jars of delicious fun, for my husband and oldest daughter to declare that I could most definitely make these again. And I do agree. This recipe for Layered Pumpkin Pie in a Jar is a keeper!

You might recall that I’m not the biggest traditional pumpkin pie fan. Not that I don’t like them. I just think an exceptional pumpkin pie is hard to come by. Which is why I usually make pumpkin cheesecake…perfectly tall, creamy, and fall-spiced.

And for many years, early on in my baking, I turned to a layered pumpkin pie recipe from Kraft that utilized vanilla pudding and cream cheese. Everyone always loves its untraditional pumpkin pie texture, especially kids. So I decided to pipe those creamy layers into jars this year. This recipe for pumpkin pie in a jar makes for super fun individual portions, both beautiful to look at and easy to transport to your Thanksgiving feast at Grandma’s house.

Layered Pumpkin Pie in a Jar - #pumpkin

Layered Pumpkin Pie in a Jar

Yield: 10 to 12 jars of pie


for the graham cracker crust layer:

  • 1-1/2 c. graham cracker crumbs
  • 3 T. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 4 T. unsalted butter, melted and slightly cooled

for the whippy cream cheese layer and finishing dollop of sweetened whipped cream:

  • 2 c. heavy whipping cream
  • 1-1/2 c. sifted powdered sugar
  • 8 oz. cream cheese, at room temperature
  • 2 tsp. pure vanilla extract

for the pumpkin layer:

  • 1 c. milk
  • 1 15-oz. can pumpkin puree (not pre-spiced pumpkin pie filling)
  • 2 pkg. (4-serving size) Jell-O vanilla flavor instant pudding & pie filling
  • 1-1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. cloves


  • semi-sweet chocolate shavings to sprinkle over the top


Preheat oven to 350°. Place the mixing bowl and beater(s) for beating the cream into the freezer to chill.

for the graham cracker crust layer:

Stir together the graham cracker crumbs, sugar, cinnamon, and salt. Then add the melted butter and stir until evenly moistened. Spread mixture in a 9'' x 13'' pan and bake for 5 minutes. Stir and bake for another minute or two, or until crumbs are fragrant and nicely browned. Be careful not to burn. Remove from oven and let cool completely while you prepare the other pie layers.

for the whippy cream cheese layer and finishing dollop of sweetened whipped cream:

My favorite part! Using your chilled bowl and beaters, whip the cream until stiff. Add the powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator. Add the cream cheese to the same chilled bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla. Now add half of the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to thoroughly combine. This tastes awesome! Place this bowl of whippy cream cheese and the remaining half of the sweetened whipped cream back into the refrigerator to stay chilled.

for the pumpkin layer:

Pour the milk into a large bowl. Add the pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 minutes, or until very well blended. The mixture should be quite thick.

to add the layers into the jars:

Fill a pastry bag fitted with a large plain round tip (I used Ateco No. 808) with the whippy cream cheese mixture. Pipe a layer of this mixture onto the bottom of a jar (I used 8-ounce wide mouth Mason jars), starting at the perimeter of the jar and working to the center. Lightly tap the jar on a towel (so jar doesn’t break) on the counter, to settle the mixture in. Repeat this step with the rest of the jars.

Sprinkle the whippy cream cheese layer with 2 tablespoons of baked graham cracker crumbs. Lightly tap the jar again to even out the crumbs. Repeat with the rest of the jars.

Using the same large plain round tip, fill another pastry bag with the pumpkin pudding mixture. Pipe this mixture onto the graham cracker crust layer, in the same manner as the first whippy cream cheese layer. Lightly tap again and repeat with the rest of the jars.

Now you can simply add a dollop of the reserved sweetened whipped cream (without the added cream cheese) to the top of each pie with a spoon, or you can pipe a more refined swirl, like I did, using the same large plain round tip. Then finish with a sprinkling of graham cracker crust and chocolate shavings, if desired. If you plan to transport these jars with their lids screwed on, keep in mind the height of your top dollop, if you don’t want it to get smooshed when you add the lid.

These jars of pie can easily be made the day prior to serving. In fact, I think they taste best after being completely chilled overnight.

The whippy cream cheese layer was adapted from my aunt Patsy's Strawberry Pie. The pumpkin layer, along with the general concept of this layered pie, was adapted from Kraft.

Layered Pumpkin Pie in a Jar - #pumpkin

I’m linking up with the following this week:

Cheryl at TidyMom for I’m Lovin’ It  (Hello Gorgeous Hair Extensions)
Allison at Alli ‘n Son for Sweet Tooth Friday (Chocolate Covered Caramel Apples)
Robyn at Add a Pinch for Mingle Monday

Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWilton,Bags by Bloom and  Harvard Common Press


123 Responses to “Layered Pumpkin Pie in a Jar”

  1. #
    Sherri B. — October 28, 2011 at 8:21 am

    This is brilliant! I’m thinking, how easy to pack up and take it!

    • farmgirl replied on October 28th, 2011 at 9:31 pm

      Thanks, Sherri – I love individual anything, and this one is especially festive. My family loved it!

  2. #
    Paula — October 28, 2011 at 8:41 am

    I love jar desserts and these layered pumpkin pies are adorable, well beautiful actually. Love your presentation of them and I’m sure everyone at your Thanksgiving feast are going to love them!

    • farmgirl replied on October 28th, 2011 at 9:31 pm

      Thank you, Paula. It was my first time trying a jar dessert. Too much fun!

  3. #
    cherylK — October 28, 2011 at 8:44 am

    Not only does is sound delicious, it’s really pretty! I love this idea…thank you.

    • farmgirl replied on October 28th, 2011 at 9:32 pm

      You’re so welcome – thanks for stopping by!

  4. #
    Karyl — October 28, 2011 at 9:27 am

    Looks good. Sounds good. Must be good. The presentation satifies the crafter in me too. I think this will be on my table sometime soon.

    • farmgirl replied on October 28th, 2011 at 9:33 pm

      Must be good, indeed. It really was alot of fun. An extra special little dessert presentation. Thanks, Karyl!

  5. #
    Stephanie — October 28, 2011 at 9:30 am

    This the cutest pumpkin pie I’ve ever seen!! Have a great weekend!

    • farmgirl replied on October 28th, 2011 at 9:34 pm

      Thank you so much, Stephanie! Happy weekend to you, too!

  6. #
    Maria — October 28, 2011 at 12:03 pm

    What a divine little dessert!

    • farmgirl replied on October 28th, 2011 at 9:34 pm

      Thank you, Maria. :)

  7. #
    Candy — October 28, 2011 at 1:38 pm

    I can’t tell you how much I love these! Gorgeous photo!

    • farmgirl replied on October 28th, 2011 at 9:35 pm

      Thank you, Candy – wonderful to hear from you!

  8. #
    Blog is the New Black — October 28, 2011 at 3:43 pm

    I’m a huge fan of the “in a jar” presentation! Looks amazing!

    • farmgirl replied on October 28th, 2011 at 9:36 pm

      Thank you! It was my first attempt at dessert in a jar. I just might be hooked – it was alot of fun!

  9. #
    Sylvie @ Gourmande in the Kitchen — October 28, 2011 at 9:26 pm

    What a pretty presentation, I love the little decoration.

    • farmgirl replied on October 30th, 2011 at 9:22 pm

      Thank you, dear Sylvie.

  10. #
    Annemarie — October 29, 2011 at 1:10 am

    What a great idea! I might actually do this one. Maybe the new apartment has a better oven.

    • farmgirl replied on October 30th, 2011 at 9:23 pm

      Thank you, Annemarie. The only thing that gets baked in this recipe is the graham cracker crumb layer, so I wouldn’t worry too much about your oven!

  11. #
    Nancy @SensitivePantry — October 29, 2011 at 6:36 am

    I am enamored with all the “little jar” recipes appearing on the web. This one is particularly wonderful! How fun would this be to bring to a potluck or Thanksgiving dinner for dessert? Great job. And, mmmmmm.

    • farmgirl replied on October 30th, 2011 at 9:26 pm

      Lovely to hear from you, Nancy! This would surely be a fun dessert for a Thanksgiving potluck…we’re still waiting to hear about our plans, to see if we might make these.

  12. #
    Kim McCallie — October 29, 2011 at 10:01 am

    These look beautiful and delicious. I’ve just recently bought some canning jars so I’m hoping to be able to start making more treats in jars. I’d like to invite you to share your recipe on Sweet Indulgences Sunday.

  13. #
    TidyMom — October 30, 2011 at 8:16 am

    these look and sound delicious Brenda!!

    Thanks for linking up this week! I featured your post in my wrap up Happy Halloween!

  14. #
    Rhondi — October 30, 2011 at 8:44 pm

    I’m so happy I found your blog through Cheryl at Tidy Mom. This is a great idea for a take home treat after our family’s big Thanksgiving meal.

  15. #
    Mom — October 30, 2011 at 9:45 pm

    I’ve had your pie, and I’ve had Patsy’s strawberry pie, so I am just imagining the flavors together. Heavenly! And your photos are outstanding.

  16. #
    Diane {Created by Diane} — October 30, 2011 at 11:13 pm

    LOVE everything about it! Looks delicious and so pretty!!!

  17. #
    SweetSugarBelle — October 31, 2011 at 7:39 am

    This is really the most beautiful version of pumpkin in a jar desserts I have seen this year. They way you decorated the jar takes it over the top!

  18. #
    Shaina — October 31, 2011 at 9:44 am

    So, cute, Brenda! I love all the different layers that are going on.

  19. #
    Chris — October 31, 2011 at 11:37 am

    I love jar desserts, been playing with them this year. Now, I am going to have to make these. What a fun thing to bring to a festive gathering! Thanks!!

  20. #
    Carol Egbert — October 31, 2011 at 3:59 pm

    I found you on pinterest. This pie looks fabulous.

  21. #
    Kim — November 1, 2011 at 3:17 pm

    Just curious, what size jar did you use in the picture? Thanks!

    • farmgirl replied on November 2nd, 2011 at 7:37 am

      Hi Kim! Thanks for bringing that to my attention – I should have included that info! I used 8-ounce wide mouth Mason jars. I updated the recipe to reflect this. Hope you like them!

  22. #
    carpeseason | Liz — November 1, 2011 at 8:42 pm

    They look so pretty and delicious…these would make friendly little gifts too!

    • farmgirl replied on November 3rd, 2011 at 6:23 am

      Thank you, Liz – so nice to meet you…and fun to learn you’re from MN, too!

  23. #
    Amy Tong — November 1, 2011 at 11:41 pm

    These are beautiful and what a great idea. I just “pin” this on Pinterest. :)

    • farmgirl replied on November 3rd, 2011 at 6:24 am

      Thank you so much, Amy – wonderful to hear from you!

  24. #
    Kelly Senyei — November 2, 2011 at 10:15 am

    I am obsessed with any and every dessert in a jar! These are going to be the star of my dessert spread this year. Thanks for the inspiration!

    • farmgirl replied on November 3rd, 2011 at 6:42 am

      Yay! I hope you like them. So nice to hear from you, Kelly!

  25. #
    Natalie @ The Stanfield Story — November 7, 2011 at 9:56 am

    I am drooling this looks so delicious! Thanks so much for this recipe! I cannot wait to make it for my family’s Thanksgiving dessert!

    • farmgirl replied on November 8th, 2011 at 8:27 pm

      Thank you, Natalie – I hope you like it!!

  26. #
    Glory/ Glorious Treats — November 7, 2011 at 11:47 am

    I’d totally fogotten how much I like that double layer pie! And I LOVE anything in a jar, so this is right up my alley! Beautiful job!

    • farmgirl replied on November 8th, 2011 at 8:32 pm

      Thank you so much, Glory – lovely to hear from you!

  27. #
    katieb — November 13, 2011 at 9:22 am

    These should have been named “heavenly little jars of goodness” I made these for a birthday dinner for our son in law. We were having the dinner out in our woods & had to carry everything so these were perfect…..and heavenly! thanks for sharing!



    • farmgirl replied on November 15th, 2011 at 9:58 am

      That sounds like so much fun! I am so happy you liked the pies, and love your new name for them. Thanks for letting me know!!

  28. #
    Amy — November 15, 2011 at 3:11 pm

    What did you use for the tops of the lids? It looks like a decorative paper or something. :)

    • farmgirl replied on November 15th, 2011 at 8:40 pm

      Hi Amy! It’s just a light natural colored burlap, cut into a circle. Easy peasy!

  29. #
    Sally — November 16, 2011 at 9:17 am

    This is such a stinkin’ cute idea! The shot of the jar opened up with the whipped cream on top made me drool just a little :)

    • farmgirl replied on November 18th, 2011 at 9:29 pm

      Thank you so much, Sally! They’re pretty fun!

  30. #
    Heidi — November 17, 2011 at 3:31 pm

    This looks like so much fun! I have always loved the layered pumpkin pie, too.
    Just found your blog today! (I was reading about the virtual baby shower on Bake at 350.) I love your posts!

    • farmgirl replied on November 18th, 2011 at 9:36 pm

      Thanks, Heidi – wonderful to hear from you!

  31. #
    Amber, RD — November 18, 2011 at 9:44 am

    These are so cute! They would make a great gift for the holidays!

    • farmgirl replied on November 18th, 2011 at 9:47 pm

      Thanks, Amber. And – yes – they would!!

  32. #
    marla — November 18, 2011 at 3:47 pm

    I am so in love with this! Pinned & Facebooked!

    • farmgirl replied on November 18th, 2011 at 9:54 pm

      Thank you so much, Marla! {super appreciated}

  33. #
    Deborah Dowd — November 18, 2011 at 6:41 pm

    This is just way too adorable!!! I am thinking these would be such a great take home for my guests to have with the plate of leftovers they take home!!

    • farmgirl replied on November 18th, 2011 at 9:56 pm

      Wow. Yes, that would be an awesome gift to send home guests with. Great idea!!

  34. #
    Jacqui — November 26, 2011 at 10:44 am

    OMG, these were the hit of Thanksgiving! I got twelve from the recipe. Def will keep this recipe in the “permanent” file :-)
    I thought there was going to be fight to take home the leftover jars. thanks for the great post.

  35. #
    Natalie @ The Stanfield Story — December 4, 2011 at 9:20 pm

    How far in advance could I make this? I’m hosting Christmas this year (a first!) and I’d love to make this the day before everyone gets here! Thanks for the recipe! It looks so yummy and I cannot wait to make it!

    • farmgirl replied on December 4th, 2011 at 9:51 pm

      Hi Natalie! I actually like them better after they’ve been refrigerated overnight. You can definitely make these the day before. Perfect, huh?! :) Best wishes with your first Christmas hosting!! Hope you and your guests like these!

  36. #
    tippau — September 24, 2012 at 1:27 am

    Fifteen ingredients and a messy kitchen for that?
    No way. I’ll do the quick and dirty method with a ready made pie. :D

  37. #
    Angelina — September 26, 2012 at 1:42 am

    Do you think these would travel ok by mail if they were sealed correctly?

    • Brenda replied on September 30th, 2012 at 9:21 pm

      I don’t think these would travel well. They would need to be kept cold and upright.

  38. #
    Sheila — September 30, 2012 at 9:49 pm

    wow I can see from the number of comments this was a popular post!! looks delicious. great party dessert!

  39. #
    Kristen Enoksen — October 8, 2012 at 11:12 am

    Made these for my family thanksgiving (We’re in Canada) and they worked out awesome! Way better when chilled over night, will definitely be making some to bring back to university!

    • Brenda replied on October 9th, 2012 at 3:13 pm

      Wonderful! I’m so happy to hear this – thanks, Kristen!

  40. #
    Kelli — October 9, 2012 at 1:15 am

    I am sure that these are amazing…and they are just so stinkin’ cute. ;) Soooooooo festive!

    • Brenda replied on October 9th, 2012 at 3:10 pm

      Thank you so much, Kelli. They taste great and are super fun!

  41. #
    Russell at Chasing Delicious — October 9, 2012 at 7:52 pm

    This is without a doubt the cutest thing ever. Yum!

  42. #
    Heidi Roberts — October 31, 2012 at 11:09 am

    Love your blog – your recipes really remind me of growing up in NH before I moved to London UK.

    • Brenda replied on October 31st, 2012 at 8:39 pm

      Thank you so much, Heidi. :)

  43. #
    Chloe — November 5, 2012 at 9:12 am

    I am trying to come up with something festive/home made to send to my boyfriend overseas for thanksgiving. This would be perfect! Do you know if this recipe could w/stand shipping and handling for a few weeks? Or do you happen to have another pumpkin pie recipe that would? Thanks!

    • Brenda replied on November 5th, 2012 at 11:45 am

      Hello Chloe – This would not be a good recipe to withstand weeks of shipping, as it requires refrigeration & needs to be kept completely upright. The only thing pumpkin I have on my site that could withstand shipping might be the pumpkin chocolate chip muffins. But I have reservations about any baked goods still being good after shipping and handling that could last a few weeks.

  44. #
    Allison M — November 13, 2012 at 12:29 pm

    My Mom made these as a special dessert for my rehearsal dinner the night before my wedding, and they were delicious!! I’m planning to make this recipe as a layered dish in a 9 x 13 pan for my company potluck lunch this week. Super scrumptious!!

  45. #
    Lisa — January 7, 2013 at 8:26 am

    These look so fabulous! What would happen if I made the recipe without the Jello pudding/pie filling? Something(s) I can use in place of it?
    Thanks bunches.

    • Brenda replied on January 8th, 2013 at 10:08 pm

      I haven’t experimented without the pudding mix. I wanted a dessert that wasn’t baked in the oven, and the pudding gives the pumpkin a nice creamy substantial fill. Please let me know if you try anything different with this!

  46. #
    Kris — November 22, 2013 at 11:01 am

    These are soooo CUTE !!! how long will they stay good in the refrig. Thank you :)

    • Brenda replied on November 22nd, 2013 at 3:46 pm

      These could easily be made the day prior, possibly 2 days beforehand. They keep very well. Enjoy!!

  47. #
    Alannah — October 17, 2014 at 7:59 pm

    We are going to a farm girl debbles.

  48. #
    Alannah — October 17, 2014 at 7:59 pm

    We are going to a farm girl dabbles.

  49. #
    Alannah — October 17, 2014 at 8:03 pm

    We are going to a farmgirls dabbles.

  50. #
    Barb — November 8, 2014 at 12:13 pm

    Hi….Could you tell me what size pastry bags you use with the Ateco No. 808) tip?? I found some on Amazon that are disposable but come in different sizes from 8 inch up to 24 inch.

    • Brenda replied on November 10th, 2014 at 4:19 pm

      Hello Barb – I always get the Wilton brand, 12″ disposable bags. I hope you like this recipe! :)

  51. #
    Sarah — November 9, 2014 at 5:59 pm

    I can’t believe I just now found your blog! I have already bookmarked so many of your recipes & am about to try this one out right now! You are so creative! (:

    • Brenda replied on November 10th, 2014 at 4:15 pm

      Nice to meet you, Sarah – hope you like this recipe!

  52. #
    Denise — November 2, 2015 at 11:35 pm

    Whipping cream sometimes breaks down after it sits (even in the fridge) for a while. If I make these a day in advance, will the whipped cream hold up? Can’t wait to try these!


  1. Pingback: Last Minute Halloween Ideas | TidyMom

  2. Pingback: Happy Halloween!! » Bella Blu Design Site

  3. Pingback: Mingle Monday {11-07-11} | Add a Pinch

  4. Pingback: The Best of the Web: Pumpkin Dessert Recipe Cake Pie Cookies Pudding | The Aimless Curator

  5. Pingback: Two Cents, It’s What I got. « All I Eat Food!

  6. Pingback: Sunday Reading: holiday recipes « 29th[and]3rd

  7. Pingback: Thanksgiving Recipes – Bites From Other Blogs Recipe Collection

  8. Pingback: Love the Pie Party Pie recipes | TidyMom

  9. Pingback: Food in a Jar - Cupcakes - Pie - Salad - Soup - Chili | LuxeLiving -- The Spotlight

  10. Pingback: Food in Jars « Rachel Trends

  11. Pingback: {a day in the life} a farmgirl’s dabbles

  12. Pingback: Pumpkin Pie … In a Jar | Modern Baby

  13. Pingback: 50 Best Pumpkin Recipes on the Internet « 50 Best Recipes «

  14. Pingback: OrangePeel Photography | Kansas City Bridal Luncheon | Southmoreland on the Plaza

  15. Pingback: Turtle Yum-Yum Bars

  16. Pingback: thanksgiving desserts round-up | Crunchy Creamy Sweet

  17. Pingback: Eten uit een bokaal. | KOOKEETLEEF

  18. Pingback: 15 Blogs with Dessert-in-a-Jar Recipes for Goodies on the Go | Aupair Jobs

  19. Pingback: Layered Pumpkin Pie in a Jar | Shanpagne all around

  20. Pingback: Seventeen Sweet Pumpkin Recipes for Fall Weddings | Weddings + Handmade

  21. Pingback: Thanksgiving Desserts Round Up | Crunchy Creamy SweetCrunchy Creamy Sweet

  22. Pingback: Farm House Glam | Kara Runs

  23. Pingback: Kansas City Bridal Luncheon | Southmoreland on the Plaza » Orange Peel Photography

  24. Pingback: Los regalos para los invitados a una boda: ideas DIY | Gabriela Papers

  25. Pingback: Grilled Red Potato Packets with Pesto Ranch Sauce » a farmgirl's dabbles

  26. Pingback: 140 Diy Mason Jar – Crafts, Lights, Storage, Vases, Glitter | Rilane - We Aspire to Inspire

  27. Pingback: Friday {Food} Porn:: 7 Feasts in a Jar | hello.iamphat

  28. Pingback: Pumpkin Recipes

  29. Pingback: DIY Thanksgiving Favors with a Sweet Spot!

  30. Pingback: 15 Homemade foodie gifts made in adorable Mason jars | Makeup and Health

  31. Pingback: 58 Delicious Pumpkin Recipes for Fall! - Andrea Dekker

  32. Pingback: Mini Thanksgiving Desserts — Tester 10

  33. Pingback: Pumpkin Pie in a Jar Should Be Your New Thanksgiving Tradition – Party Ideas

  34. Pingback: Rustic Rhubarb Custard Pies with a Walnut Crust & a Pie Party | Simple Bites

  35. Pingback: What I did with my very large, free pumpkin | hip roof barn

  36. Pingback: Pumpkin Pie in a Jar Recipes | We Heart Children

  37. Pingback: Mini Thanksgiving Desserts - Souffle Bombay

Leave a Comment