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!
Such a fun irresistible dessert!
Hi I was wondering ware you got those mason jars? loved your recipe!!!!!
This is the best way to have pumpkin pie.
Do you think this would work if I made it into a pie? Like used the graham cracker mix as a crust and then did the layers?Â
Hi Hayley – I definitely think so, although I have not tested out this method, so I don’t know how the quantities will work out. I would add 2 more tablespoons of butter to the crust mixture, to get that mixture to press in more solid for a pie crust. As written, it’s meant to be more loose and not pressed in. I would press the crust mixture into your pie pan and pre-bake it at 325°F for about 10-12 minutes, and then let the crust cool completely before filling with the pie layers.Â
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!
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! (:
Nice to meet you, Sarah – hope you like this recipe!
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.
Hello Barb – I always get the Wilton brand, 12″ disposable bags. I hope you like this recipe! :)
We are going to a farmgirls dabbles.
We are going to a farm girl dabbles.
We are going to a farm girl debbles.
These are soooo CUTE !!! how long will they stay good in the refrig. Thank you :)
These could easily be made the day prior, possibly 2 days beforehand. They keep very well. Enjoy!!
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.
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!
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!!
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!
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.
Love your blog – your recipes really remind me of growing up in NH before I moved to London UK.
Thank you so much, Heidi. :)
This is without a doubt the cutest thing ever. Yum!