Description
These No-Bake Pumpkin Pie Jars offer a delightful, fuss-free way to enjoy the classic taste of pumpkin pie layered beautifully in individual jars. Featuring a graham cracker crust, spiced pumpkin cream cheese filling, and whipped cream topping, this dessert is perfect for fall gatherings or anytime you want a cozy, seasonal treat without turning on the oven.
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 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. Lightly press down using the back of a spoon. Refrigerate while preparing the filling.
- Make the Pumpkin Pie Filling: 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.
- Prepare the Whipped Cream: 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.
- Assemble the Jars: 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 a festive topping.
- Chill and Serve: 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!
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 hold well for up to 3 days in the fridge.
- Get creative with the base – use crushed ginger snaps, Biscoff cookies, or Oreo crumbs for a fun twist.
- Make it dairy-free by using vegan cream cheese and coconut whipped cream.
- Add texture by sprinkling chopped nuts or a layer of caramel sauce between layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin pie jars, no-bake pumpkin dessert, fall dessert, pumpkin pie, graham cracker crust, layered dessert, Thanksgiving dessert, easy pumpkin recipe
