No Bake Pumpkin Pie in a Jar
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4.8
195 reviews
Excellent
No Bake Pumpkin Pie in a Jar
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This no-bake pumpkin pie in a jar recipe with warm spices, tangy cheesecake, spiced pumpkin, and whipped cream is great for the holidays.
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Ingredients
Graham Cracker Crust
- 1½ cups Graham cracker crumbs
- 3 tablespoons packed brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- ¼ cup unsalted butter, melted and slightly cooled
Cheesecake Layer & Topping
- 2 cups heavy whipping cream
- 1½ cups sifted powdered sugar
- 8 ounces cream cheese, softened
- 2 teaspoons pure vanilla extract
Pumpkin Layer
- 1 cup milk
- 1 can (15 ounces) pumpkin puree (not spiced pumpkin pie filling)
- 2 packages (4-serving size) Jell-O vanilla flavor instant pudding & pie filling
- 1½ teaspoons cinnamon
- ¼ teaspoon dried ginger
- ⅛ teaspoon cloves
Instructions
- Preheat oven to 350°F. Place a mixing bowl and beater(s) into the freezer to chill, for beating the cream. Gather twelve wide-mouth 8-ounce glass jars.
Graham Cracker Crust
- Stir the graham cracker crumbs, sugar, cinnamon, and salt in a large bowl. Then add the melted butter and stir until evenly moistened. Spread the mixture in a 9"x13'' pan. Bake for 5 minutes. Stir and bake for another 1-2 minutes or until nicely browned. Remove from oven and let cool completely while you prepare the other pie layers.
Cheesecake Layer & Topping
- Using the chilled bowl and beaters, whip cream until stiff. Add powdered sugar and beat until just combined. Transfer the mixture to another bowl and set it in the fridge.
- Add cream cheese to the same chilled bowl and beat until smooth, about 1 to 2 minutes. Blend in vanilla.
- Add half the whipped cream back into the bowl with the cream cheese, gently folding them together. Place the remaining whipped cream in the refrigerator, to add at the end of assembling the jars.
Pumpkin Layer
- Pour milk into a large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 minutes or until very well blended.
To Assemble
- Add 2 tablespoons of graham cracker crumbs to each jar and press them into the bottom of the jar.
- Fill a pastry bag fitted with a large pastry tip (I use Ateco #808 Plain Pastry Tip) with the cheesecake mixture. Pipe a layer of this mixture over the graham cracker layer. Fit another pastry bag with a large round tip and fill it with the pumpkin mixture. Pipe it over the cheesecake layer in the jars. Top with the reserved/refrigerated whipped cream. Sprinkle with additional graham cracker crumbs, if desired.
Notes
- If you don't have piping bags and tips, you can use a spoon to add the pumpkin and cheesecake layers - it just won't be quite as precise looking.
- If you plan to transport these jars with their lids screwed on, keep in mind to not fill the jars with pumpkin pie over the rim.
- You can easily assemble these jars one day prior to serving. In fact, I think they taste best after they've chilled overnight.
Nutrition Information
Show Details
Serving
1
Calories
421kcal
(21%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
10g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
286mg
(12%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 12jars
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 421kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 286mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
195 reviews
Excellent
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