No Bake Pumpkin Pie in a Jar
User Reviews
4.8
No Bake Pumpkin Pie in a Jar
Description
No Bake Pumpkin Pie in a Jar begins with a graham cracker crust toasted briefly to bring out its flavor and crispness. A pumpkin layer is prepared by blending pumpkin puree with instant vanilla pudding mix and warming spices including cinnamon, ginger, and cloves for a balanced autumnal taste and smooth texture. The cheesecake layer and topping consist of whipped heavy cream folded into sweetened cream cheese and vanilla, creating a light and creamy contrast to the dense pumpkin layer.
The dessert is assembled in glass jars for stacked, portion-controlled servings, allowing the different textures and flavors to shine through the glass. The layers remain soft and creamy, with the crust providing a crunchy base. Chilling overnight helps the flavors meld and the layers set properly.
This dessert is suitable for preparing ahead of time and transporting if needed, though filling jars just below the rim will help prevent spills when carrying. Using a spoon or piping bag for layering can assist with neat assembly.
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons brown sugar packed
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt Morton brand
- ¼ cup unsalted butter melted and slightly cooled
Cheesecake Layer & Topping
- 2 cups heavy whipping cream
- 1½ cups powdered sugar sifted
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract pure
Pumpkin Layer
- 1 cup milk
- 1 can pumpkin puree not spiced pumpkin pie filling, 15 ounces
- 2 packages instant vanilla pudding mix Jell-O brand, 4-serving size
- 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
- You can use a spoon instead of a piping bag to layer the pumpkin and cheesecake if preferred, though it may be less precise.
- Leave some space below the jar rim when filling to avoid overflow during transport with lids on.
- Assembling the jars one day ahead improves flavor melding and texture, as chilling overnight enhances the dessert.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
