Enjoy a delightful twist on a classic dessert with No Bake Pumpkin Pie in a Jar, a quick and easy way to savor the flavors of fall without turning on the oven. 

This recipe layers smooth, spiced pumpkin filling with layers of crunchy gingersnap cookie crust, all served in cute, individual jars that are perfect to top off your thanksgiving dinner to a cozy night in. 

No-bake individual desserts are ideal for the holiday season due to their convenience, as they don’t require oven space and are easy to prepare. 

Be sure to try out some of our favorite pumpkin desserts! 

How to Make Pumpkin Pie in a Jar?

Scroll down to get the full, printable recipe. 

Mix together the vanilla pudding mix and the milk with a wire whisk. Fold in the pumpkin filling and spices in a small bowl.

Make the fresh whipped cream.

Pour the cold heavy whipping cream into a chilled mixing bowl.

Using an electric mixer on medium speed, beat the cream until it begins to thicken.

Once the cream starts to thicken, add the sugar and vanilla extract. Continue to beat the mixture.

Continue beating the cream on medium-high speed until soft peaks form. Soft peaks are when the cream holds a peak, but the tip falls over when the beaters are lifted.

Fold in the softened cream cheese to the whipped cream.

To make the cookie crumbs, either pulse the cookies until they are finely chopped into crumbs using a food processor or use a rolling pin to crush the cookies in a resealable plastic bag. 

Add gingersnap cookie crumbs in each mason jar as your bottom layer. 

Add the pumpkin layer. Continue until each jar is filled to the top.

Refrigerate the jars for at least 2 hours to allow the flavors to meld and the filling to set.

Before serving, top each jar with a dollop of whipped cream and a sprinkle of ground cinnamon.

Variations to Try:

• Swap out the cookies for graham cracker crumbs or use a combination of both graham crackers and gingersnaps. 
• Make one large pumpkin cream pie using a 9-inch pie tin. 
• use an 8-ounce tub cool whip in place of the whipped cream.

Also Try These Recipes: 

• What to do with Extra Pumpkin Pie Filling 
• Cream Cheese Frosting Recipe 
• Mini Pumpkin Pies 

No Bake Pumpkin Pie Recipe Supplies 

Preview	Product	Price
	Regular Mouth Mason Jars 8 oz – (4 Pack) – Regular Mouth 8-Ounces Mason Jars With Ball Airtight lids…	$13.99	Buy on Amazon

Preview	Product	Price
	Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case,…	$21.99	Buy on Amazon

Continue to Content

Pumpkin Pie in a Jar

Yield: 10

Prep Time: 15 minutes

Total Time: 15 minutes

Pumpkin lovers will enjoy this easy to make No Bake Layered Pumpkin Cheesecake recipe! This is the perfect dessert to bring for potlucks, the holiday season, a special occasion or any get-together with family and friends!

Print

Ingredients

• 1 cup milk
• 2 pkg vanilla pudding (4 oz size)
• 15 oz Pumpkin
• 2 tsp pumpkin pie spice
• 2 cup heavy whipping cream
• 1 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 2 tsp vanilla extract
• 1 package gingersnap cookies

Instructions

1. Make the pumpkin layer by mixing pudding and milk. Fold in pumpkin and spices. 
2. Make the whipped cream: In a stand mixer or with a hand mixer, mix the whipping cream until soft peaks form. Add powdered sugar. Add vanilla and cream cheese. 
3. In each mason jar, add a large dollop of pumpkin mixture. 
4. On top of the pumpkin mixture, crumble a Voortman Pumpkin Spice cookie. 
5. Add a dollop of the whipped cream. 
6. Garnish each mini pumpkin pie with cookie crumbles. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!