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Creamy Pumpkin Pie in a Jar: Easy No Bake Fall Dessert Treats

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Creamy Pumpkin Pie in a Jar is a no-bake, layered dessert featuring a buttery graham cracker crust, spiced pumpkin cream cheese filling, and fluffy whipped cream. Perfect for fall gatherings, gifting, or a cozy treat, these jars deliver all the nostalgic pumpkin pie flavor with zero oven time.

Ingredients

Scale
  • 6 whole graham crackers (about 1 cup / 100g crumbs), finely crushed
  • 4 tablespoons unsalted butter (57g), melted
  • 2 tablespoons brown sugar (25g), packed
  • Pinch of salt
  • 8 ounces cream cheese (225g), softened
  • 1 cup pumpkin puree (240g), pure pumpkin not pie filling
  • 3/4 cup powdered sugar (90g)
  • 1/2 cup heavy cream (120ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon ground cinnamon (2g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1/4 teaspoon ground ginger (0.5g, optional)
  • Pinch of salt
  • 1 cup heavy whipping cream (240ml)
  • 2 tablespoons powdered sugar (16g)
  • 1/2 teaspoon vanilla extract (2.5ml)
  • Optional: crushed pecans or walnuts
  • Optional: extra graham cracker crumbs
  • Optional: caramel sauce drizzle
  • Optional: mini pumpkin candies

Instructions

  1. Prepare the Graham Cracker Crust: Place graham crackers in a food processor and pulse to fine crumbs (or crush in a zip-top bag with a rolling pin). In a medium bowl, mix crumbs with melted butter, brown sugar, and a pinch of salt. Stir until moistened. Spoon about 2 tablespoons of crust mixture into each jar and press gently to form an even base. Chill jars while you prep the filling (about 10 minutes).
  2. Make the Pumpkin Pie Filling: In a large mixing bowl, beat softened cream cheese until smooth (about 1 minute on medium speed). Add pumpkin puree, powdered sugar, heavy cream, vanilla extract, cinnamon, nutmeg, ginger (if using), and a pinch of salt. Beat until creamy and evenly blended (about 2-3 minutes). If mixture is runny, chill for 10-15 minutes to firm up.
  3. Layer the Pumpkin Filling: Spoon about 1/3 cup of pumpkin filling over the chilled crust in each jar. Smooth the top with a spatula. Chill jars again for at least 30 minutes, or until set.
  4. Whip the Cream: In a clean bowl, beat heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract. Continue beating until stiff peaks form (about 2 minutes).
  5. Top and Garnish: Pipe or spoon whipped cream over the pumpkin layer in each jar. Sprinkle with extra graham crumbs, chopped nuts, caramel drizzle, or mini pumpkin candies as desired.
  6. Chill and Serve: Chill jars for at least 1 hour before serving (overnight is even better). Serve straight from the fridge for best texture.

Notes

For gluten-free, use gluten-free graham crackers or oat cookies. Vegan adaptation: use dairy-free cream cheese and coconut cream. Chill jars well for best texture. Garnish with nuts, caramel, or candies for extra flair. Filling can be adjusted for sweetness and spice to taste. Jars can be made up to 4 days ahead and stored in the fridge. Freeze without whipped cream for up to 1 month.

Nutrition

Keywords: pumpkin pie, no bake dessert, fall treats, pumpkin jar dessert, easy pumpkin recipe, Thanksgiving dessert, creamy pumpkin pie, mason jar dessert, autumn dessert, whipped cream topping

Find it online: https://norasfoods.com/creamy-pumpkin-pie-in-a-jar-easy-no-bake-fall-dessert-treats/