Pumpkin Pie in a Jar
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Pumpkin Pie in a Jar is a fun, portable dessert that layers creamy spiced pumpkin filling with a buttery graham cracker crust, all neatly contained in a mason jar. This convenient twist on a classic autumn treat is perfect for individual servings and way simpler than making traditional pumpkin pie!
Easy Pumpkin Pie
Oh, how I love a nice cool fall day. After many years of living in HOT Texas, I’m always thrilled when we exit the summer months and head toward the holidays. Cooler weather, leaves turning, windows open, and afternoon bike rides make me happy. Also PUMPKIN!
While I’m not a big pie person (GASP!) – other than our French Silk Pie with Graham Cracker Crust – I do love this easy pumpkin pie in a jar. They are full of pumpkin flavor and you don’t have to use your oven. Win/win!
These little jar desserts are so much fun to make, and even better to eat. For an apple version, try our Mason Jar Apple Pie!
Why We Love This Recipe:
- SIMPLE TO MAKE – There is no baking required with this version of pumpkin pie. Simple and fun to make.
- FLAVORFUL – These little jars are layered with so many flavors.
- UNIQUE GIFT – These jar desserts are a fun surprise for your family and friends.
- PORTION CONTROL – We love these mini desserts because one is plenty to satisfy our craving.
Ingredients needed for Pumpkin Pie in a Jar:
- PIE CRUST – graham crackers, sugar, and melted butter
- CREAM CHEESE LAYER – cream cheese (lightened up, if so desired), pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and a pinch of salt.
- WHIPPED CREAM TOPPING – heavy cream, powdered sugar, and vanilla.
Recipe Variations:
- Instead of graham crackers, try gingersnaps or vanilla wafers.
- You can use regular cream cheese, mascarpone cheese (even more decadent), more or less pumpkin, and extra powdered sugar if you have a real sweet tooth.
- Feel free to top these with chopped pecans!
How to make Mini Pumpkin Pie Jars:
Step 1
Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl, add sugar and melted butter, and stir to combine.
Spray the bottom of the jars and then spoon the graham cracker crumbs into the jars, adding about the same amount to each one. Then use a round object (I used the end of an ice cream scoop.) to press the crumbs tightly to the bottom of the jars.
Step 2
Whip the heavy cream. In a mixing bowl, use a hand mixer to whip the heavy cream, powdered sugar, and vanilla – until stiff peaks form. This will take a few minutes. You will use half of this in the pumpkin layer, and the remaining half on top.
NOTE: Be careful when whipping the heavy cream. If you mix it for too long, it will turn stiff like butter.
Step 3
Prep the pumpkin cream cheese layer. In another bowl, add the softened cream cheese, pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and salt. Use a hand mixer to combine well.
Step 4
Add half of the whipping cream. Fold in half of the whipping cream into the pumpkin mixture until very well combined.
Step 5
Add pumpkin mixture to jars. Then spoon the pumpkin cream cheese mixture on top of the graham cracker layer.
Step 5
Finish assembling jars. Add the remaining whipped cream to the top of the jars. Sprinkle with some extra graham cracker crumbs or chopped pecans.
Storing: You can store these jars in the refrigerator for 2-3 days but they are best served the first day. See below for the jars I use.
Recipe FAQs:
No, canned pumpkin puree is not the same as pumpkin pie filling. Pumpkin puree contains only pureed pumpkin with no added spices or sweeteners. Pumpkin pie filling, on the other hand, is pre-sweetened and spiced, designed specifically for making pumpkin pie.
After opening, transfer the remaining pumpkin puree to an airtight container and store it in the refrigerator. Use it within one week. (It will mold soon after that.) For longer storage, you can freeze the puree in an airtight container or freezer bags for up to 3 months.
Yes, pumpkin puree is high in beta-carotene (Vitamin A), fiber, and other vitamins and minerals.
Yes, if you’d like, you can add more graham crackers and add another layer in the middle. I think I’ll try that next time!
Other Pumpkin Recipes:
- Best Pumpkin Cake with Cream Cheese Frosting – This cake is super moist and delicious.
- Iced Pumpkin Cookies – One of my favorites, and best served cold with a cup of coffee.
- Baked Pumpkin Donuts with Cinnamon Sugar Topping – These are best right out of the oven.
- Pumpkin Streusel Cake – Good with or without the icing!
Kitchen Tools used for this recipe: (Affiliate Links)
xoxo ~Sue
Pumpkin Pie in a Jar
Ingredients
For the graham cracker crust:
- 1/2 cup graham cracker crumbs
- 2 teaspoons sugar
- 2 Tablespoons unsalted butter – melted
For the whipped cream topping: (you will fold half of this into the cream cheese layer)
- 1 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- 2 teaspoons vanilla
For the cream cheese layer:
- 6 oz. cream cheese light
- 1 cup pumpkin
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- pinch of salt
- an extra sprinkle of graham cracker crumbs on the tops
Instructions
- Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl, add sugar and melted butter, and stir to combine.Spray the bottom of the jars (with baking spray) and then spoon the graham cracker crumbs into the jars, adding about the same amount to each one. Then use a round object (I used the end of an ice cream scoop.) to press the crumbs tightly to the bottom of the jars.
- Whip the heavy cream. In a mixing bowl, use a hand mixer to whip the heavy cream, powdered sugar, and vanilla – until stiff peaks form. This will take a few minutes. You will use half of this in the pumpkin layer, and the remaining half on top.
- Prep the pumpkin cream cheese layer. In another bowl, add the softened cream cheese, pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and salt. Use a hand mixer to combine well.
- Add half of the whipping cream. Fold in half of the whipping cream into the pumpkin mixture until very well combined.
- Add pumpkin mixture to jars. Then spoon the pumpkin cream cheese mixture on top of the graham cracker layer.
- Finish assembling jars. Add the remaining whipped cream to the top of the jars. Sprinkle with some extra graham cracker crumbs or chopped pecans.
Notes
- If you’d like, you can add more graham crackers and add another layer in the middle.
- NOTE: Be careful when whipping the heavy cream. If you mix it for too long, it will turn stiff like butter.
- Storing: You can store these jars in the refrigerator for 2-3 days but they are best served the first day. See blog post for the jars I use.
‘‘Tis the season! I love this recipe… more please!
I love jar desserts! 🙂