This Pumpkin Pie in a Jar recipe is my favorite way to enjoy the warm spiced flavors of traditional pumpkin pie. It’s an easy, no-bake dessert that’s fun in jars, with layers of graham cracker crust, fluffy cheesecake, and creamy spiced pumpkin. Plus, you can make it in advance!
This creamy Pumpkin Pie in a Jar, with its delightfully buttery graham cracker crust, promises to be your new go-to for the holiday season. It’s always the first pumpkin dessert to disappear – EVERYBODY loves it!
Why We ❤️ Love This No Bake Dessert
You might recall that I’m not the biggest fan of traditional pumpkin pie. And it turns out, neither is the rest of my family. We like the flavors of pumpkin pie, but not so much the texture. We’d much rather eat pumpkin desserts such as pumpkin ice cream, pumpkin cheesecake bars, or pumpkin layer cake. And, of course, this pumpkin pie in a jar. Here’s why we love it!
- EASY & fun. Ever since our daughters were very young, they’ve liked to make (and taste!) the different layers, and then layer them into jars. You don’t even need any special piping bags; just layer everything in with a spoon. Such a fun individually portioned dessert!
- NO-BAKE & chilled. After the savory holiday feast, these chilled, no-bake dessert jars offer an element of refreshment. Also be sure to check out my no-bake pumpkin icebox cake!
- GREAT for the holidays. Pumpkin pie is a classic holiday flavor from Thanksgiving to Christmas. You just can’t go wrong. AND. It’s easy to make it ahead, to save time and energy on the big day!
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.
To assemble the layers
- Press the crust. Sprinkle 2 tablespoons of the baked graham cracker crumbs into each jar. Press them gently along the bottom of the jar to create the crust.
- Add cheesecake. Fill a pastry bag fitted with a large round tip with the cream cheese mixture. Pipe it over the crust. Repeat for each jar.
- Add the pumpkin layer. Fit another pastry bag with a round tip and fill it with the pumpkin mixture. Carefully pipe it over the cheesecake mixture in the jars.
- Finish. Top with the reserved whipped cream (no cream cheese added). Sprinkle with more graham cracker crumbs, if desired. Refrigerate until ready to serve.
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.
More Easy Thanksgiving Desserts
No Bake Pumpkin Pie in a Jar
Yield: 12 jars
This no-bake pumpkin pie in a jar recipe with warm spices, tangy cheesecake, spiced pumpkin, and whipped cream is great for the holidays.
Print
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons packed brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- ¼ cup unsalted butter, melted and slightly cooled
Cheesecake Layer & Topping
- 2 cups heavy whipping cream
- 1½ cups sifted powdered sugar
- 8 ounces cream cheese, softened
- 2 teaspoons pure vanilla extract
Pumpkin Layer
- 1 cup milk
- 1 can (15 ounces) pumpkin puree (not spiced pumpkin pie filling)
- 2 packages (4-serving size) Jell-O vanilla flavor instant pudding & pie filling
- 1½ teaspoons cinnamon
- ¼ teaspoon dried ginger
- ⅛ teaspoon cloves
Instructions
- Preheat oven to 350°F. Place a mixing bowl and beater(s) into the freezer to chill, for beating the cream. Gather twelve wide-mouth 8-ounce glass jars.
Graham Cracker Crust
- Stir the graham cracker crumbs, sugar, cinnamon, and salt in a large bowl. Then add the melted butter and stir until evenly moistened. Spread the mixture in a 9"x13'' pan. Bake for 5 minutes. Stir and bake for another 1-2 minutes or until nicely browned. Remove from oven and let cool completely while you prepare the other pie layers.
Cheesecake Layer & Topping
- Using the chilled bowl and beaters, whip cream until stiff. Add powdered sugar and beat until just combined. Transfer the mixture to another bowl and set it in the fridge.
- Add cream cheese to the same chilled bowl and beat until smooth, about 1 to 2 minutes. Blend in vanilla.
- Add half the whipped cream back into the bowl with the cream cheese, gently folding them together. Place the remaining whipped cream in the refrigerator, to add at the end of assembling the jars.
Pumpkin Layer
- Pour milk into a large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 minutes or until very well blended.
To Assemble
- Add 2 tablespoons of graham cracker crumbs to each jar and press them into the bottom of the jar.
- Fill a pastry bag fitted with a large pastry tip (I use Ateco #808 Plain Pastry Tip) with the cheesecake mixture. Pipe a layer of this mixture over the graham cracker layer. Fit another pastry bag with a large round tip and fill it with the pumpkin mixture. Pipe it over the cheesecake layer in the jars. Top with the reserved/refrigerated whipped cream. Sprinkle with additional graham cracker crumbs, if desired.
Notes
If you don’t have piping bags and tips, you can use a spoon to add the pumpkin and cheesecake layers – it just won’t be quite as precise looking.
If you plan to transport these jars with their lids screwed on, keep in mind to not fill the jars with pumpkin pie over the rim.
You can easily assemble these jars one day prior to serving. In fact, I think they taste best after they’ve chilled overnight.
Nutrition Information:
Serving: 1 Calories: 421kcal Carbohydrates: 38g Protein: 5g Fat: 29g Saturated Fat: 17g Polyunsaturated Fat: 10g Trans Fat: 1g Cholesterol: 77mg Sodium: 286mg Fiber: 1g Sugar: 26g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
I found you on pinterest. This pie looks fabulous.
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!!
So, cute, Brenda! I love all the different layers that are going on.
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!
LOVE everything about it! Looks delicious and so pretty!!!
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.
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.
these look and sound delicious Brenda!!
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.
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.
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.
What a great idea! I might actually do this one. Maybe the new apartment has a better oven.
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!
What a pretty presentation, I love the little decoration.
Thank you, dear Sylvie.
I’m a huge fan of the “in a jar” presentation! Looks amazing!
Thank you! It was my first attempt at dessert in a jar. I just might be hooked – it was alot of fun!
I can’t tell you how much I love these! Gorgeous photo!
Thank you, Candy – wonderful to hear from you!
What a divine little dessert!
Thank you, Maria. :)
This the cutest pumpkin pie I’ve ever seen!! Have a great weekend!
Thank you so much, Stephanie! Happy weekend to you, too!
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.
Must be good, indeed. It really was alot of fun. An extra special little dessert presentation. Thanks, Karyl!
Not only does is sound delicious, it’s really pretty! I love this idea…thank you.
You’re so welcome – thanks for stopping by!
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!
Thank you, Paula. It was my first time trying a jar dessert. Too much fun!
This is brilliant! I’m thinking, how easy to pack up and take along..love it!
Thanks, Sherri – I love individual anything, and this one is especially festive. My family loved it!