Pumpkin Pie in a Jar

5 from 1 vote

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!

Course Dessert

Cuisine American

Keyword mini pumpkin pie, pumpkin pie in a jar

Prep Time 35

Total Time 35

Servings jars

Calories 433kcal

Author Sue Ringsdorf

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.
1/2 cup graham cracker crumbs, 2 teaspoons sugar, 2 Tablespoons unsalted butter
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.1 cup heavy whipping cream, 1 Tablespoon powdered sugar, 2 teaspoons vanilla
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.
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
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.
an extra sprinkle of graham cracker crumbs on the tops

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.

Nutrition