Introduction

No-bake pumpkin pie jars are a delightful twist on the classic fall dessert, offering all the warm spices and creamy texture without the need for baking. These layered treats are perfect for gatherings or a cozy night in, served in individual jars for easy portion control and a festive presentation.

The image shows a clear glass filled with four distinct layers. The bottom layer is a crushed cookie base with a light brown crumbly texture. Above it is a thick, smooth orange layer that looks like pumpkin or sweet potato puree. Next, there is a creamy white layer, likely whipped cream or a cream cheese mixture. This pattern repeats with another orange puree layer topped by a white creamy layer. On top is a swirl of white whipped cream dusted lightly with brown spice and a whole round cookie standing upright while leaning against the whipped cream. The glass is set on a silver tray with a spoon next to it, all placed on a white marbled surface with a soft pink cloth underneath. In the background, similar glasses with the same layered dessert are visible but blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Spoon about 2–3 tablespoons of the crust mixture into the bottom of each jar and lightly press down using the back of a spoon. Refrigerate while preparing the filling.

Step 2: In a mixing bowl, beat the cream cheese until smooth and fluffy. Add the pumpkin puree, powdered sugar, vanilla, and spices (cinnamon, ginger, nutmeg, and cloves). Mix until fully combined and smooth. Gently fold in the whipped topping with a spatula to create a light, mousse-like texture.

Step 3: In a cold bowl, add heavy whipping cream, powdered sugar, and vanilla. Beat with a mixer on high speed until stiff peaks form, about 3–4 minutes. Keep refrigerated until ready to use.

Step 4: Remove the jars with graham crust from the fridge. Spoon or pipe a generous layer of pumpkin filling over the crust. Add a layer of whipped cream on top. Repeat layers if jars are taller or for extra decadence. Garnish with crushed graham crackers, a sprinkle of cinnamon, or your choice of festive toppings.

Step 5: Cover jars with lids or plastic wrap and refrigerate for at least 1–2 hours before serving. This allows the layers to set and flavors to blend. Serve chilled, straight from the jar!

Tips & Variations

Use room-temperature cream cheese for a smooth, lump-free filling.

Chill the jars overnight if preparing ahead for parties or holiday dinners; they hold well for up to 3 days in the fridge.

Try different crust bases like crushed ginger snaps, Biscoff cookies, or Oreo crumbs for a unique twist.

Make it dairy-free by using vegan cream cheese and coconut whipped cream.

Add texture by sprinkling chopped nuts or drizzling caramel sauce between layers.

FAQs

Can I use fresh pumpkin instead of canned puree?

While you can use fresh pumpkin, it needs to be cooked and pureed until smooth before using. Canned pumpkin puree is convenient and ensures consistent texture and flavor.

Can I prepare these jars in advance?

Yes, these jars can be assembled up to 2 days ahead and refrigerated. Chilling overnight helps the flavors meld together and makes serving easier.

Dessert

No-Bake Pumpkin Pie Jars Recipe