Description
These No-Bake Pumpkin Pie Jars offer a delightful, hassle-free way to enjoy all the nostalgic flavors of traditional pumpkin pie layered in adorable individual servings. Featuring a spiced graham cracker crust, creamy pumpkin pie filling, and freshly whipped cream topping, this dessert is perfect for fall gatherings or a cozy night in. With no baking involved, it’s an accessible recipe for all skill levels that delivers rich autumnal spices and a smooth, mousse-like texture in every bite.
Ingredients
Scale
Crust Layer (Graham Cracker Crumble):
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Pumpkin Pie Filling:
- 1 ½ cups canned pumpkin puree (not pumpkin pie mix)
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup whipped topping (or homemade whipped cream)
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnishes:
- Crushed graham crackers
- Cinnamon sticks
- A sprinkle of nutmeg or cinnamon
- Mini pumpkin candies or toasted pecans
Instructions
- Prepare the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Spoon about 2–3 tablespoons of this crust mixture into the bottom of each jar and lightly press down using the back of a spoon. Place the jars in the refrigerator while preparing the filling.
- Make the Pumpkin Pie Filling: In a mixing bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer. Add the canned pumpkin puree, powdered sugar, vanilla extract, and the spices—cinnamon, ginger, nutmeg, and cloves. Mix everything until fully combined and smooth. Gently fold in the whipped topping with a rubber spatula to achieve a light, mousse-like texture.
- Prepare the Whipped Cream: In a cold bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using a mixer on high speed, beat the mixture until stiff peaks form, approximately 3–4 minutes. Keep refrigerated until ready to use.
- Assemble the Jars: Remove the jars with the graham cracker crusts from the refrigerator. Spoon or pipe a generous layer of pumpkin filling over the crust in each jar. Add a layer of whipped cream on top. Repeat these layers if your jars are taller or if you prefer extra decadence. Garnish with crushed graham crackers, a sprinkle of cinnamon or nutmeg, cinnamon sticks, mini pumpkin candies, or toasted pecans as desired.
- Chill and Serve: Cover the jars with lids or plastic wrap and refrigerate for at least 1–2 hours to allow the layers to set and the flavors to meld. Serve chilled directly from the jar for a modern, portion-controlled fall dessert experience.
Notes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Chill the jars overnight if preparing ahead for parties or holiday dinners; they keep well for up to 3 days in the refrigerator.
- Experiment with the crust by using crushed ginger snaps, Biscoff cookies, or Oreo crumbs for different flavor twists.
- For a dairy-free version, substitute vegan cream cheese and coconut whipped cream.
- Add texture by sprinkling chopped nuts or layering caramel sauce between the layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake, Pumpkin Pie, Jars, Fall Dessert, Easy Dessert, Autumn Recipes, Pumpkin Pie Filling, Graham Cracker Crust, Whipped Cream, No Bake Pumpkin Pie
