no bake Pumpkin Pie in a Jar

Recipe Ingredients

This recipe is the perfect pumpkin pie + pumpkin cheesecake mash-up! It’s divided into 3 layers of deliciousness – see below for what you’ll need for each yummy layer. And scroll to the printable recipe card at the bottom of this post for exact ingredient amounts.

Graham Cracker crust

• Graham cracker crumbs – Crush them yourself or use store-bought ones.
• Brown sugar – Go for light or dark brown sugar.
• Cinnamon – This offers a warm, complimentary flavor.
• Salt – A little salt provides a tasty contrast to the sweetness.
• Butter – I always used unsalted butter in baking. If you use salted, do not add additional salt.

cheesecake layer & whipped cream Topping

• Cream – Use heavy cream here, as you’ll need to whip it until it’s stiff.
• Cream cheese – I recommend full-fat cream cheese, for the richest flavor and texture.
• Powdered sugar – This sweetens the cream and cream cheese, in a light, fluffy way.
• Pure vanilla extract – This gives a flavor that’s soft and delicate.

pumpkin layer

• Milk – I usually use 1%, 2%, or whole milk.
• Pumpkin purée – Avoid pumpkin pie filling because that has sweetener and spices added.
• Instant vanilla pudding – Jell-O instant vanilla pudding adds a fun flavor and thickened, creamy texture to the pumpkin. It makes for a very fun mix!
• Ground spices – You’ll need ground cinnamon, ginger, and cloves.

How To Make Pumpkin Pie in a Jar

Now comes the fun part. Let’s make this dessert! Scroll to the bottom of the post for the full recipe card.

• Prep. Preheat the oven to 350°F. Place the mixing bowl and beaters in the freezer to chill.
• Make the crust. In a bowl, stir together the graham cracker crumbs, sugar, cinnamon, and salt – then stir in the melted butter. Spread the mixture in a 9″x13″ baking pan and bake for 5 minutes. Stir gently and continue baking until golden brown. Remove from the oven and let cool completely.

• Make the whipped cream & cheesecake mixture. Grab the chilled bowl and beaters from the freezer. Add the heavy cream and beat at high speed until stiff. Add the powdered sugar and beat briefly to combine. Transfer the whipped cream to a separate bowl and refrigerate it. Add the cream cheese to the chilled bowl and beat it over high speed until light and fluffy. Add the vanilla and half of the whipped cream back into the bowl. Fold gently until cheesecake mixture is well combined. Return the remaining whipped cream to the refrigerator until the final step.
• Whisk the pumpkin pie layer. Add the milk, pumpkin purée, pudding mix, and ground spices to a large bowl. Whisk for 2-3 minutes, or until completely smooth. The mixture should be quite thick.

Tips & Variations

• Use toppings. Topping the jars with a salted caramel drizzle, shredded coconut, chocolate shavings, or dried cranberries gives this dessert more flavor and texture.
• Prep ahead. Bake the graham cracker crumbs or prepare the mixtures up to 2 days in advance to save time on the day of your gathering. All you’ll have to do is assemble the pies.
• Fancy it up. You can pipe the whipped cream into swirls or rosettes to make the pies look prettier, but a simple dollop works too.
• Add protein. Stir 1 scoop of vanilla protein powder into the whipped cream or cream cheese mixture for extra protein.

Proper Storage

This creamy pumpkin pie in a jar reaches its peak deliciousness after being completely chilled overnight. Just twist a lid onto each jar, nice and snug, and store in the refrigerator for up to 3 days.