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4.8 from 195 votes

No Bake Pumpkin Pie in a Jar

This no-bake pumpkin pie in a jar recipe with warm spices, tangy cheesecake, spiced pumpkin, and whipped cream is great for the holidays.

Prep Time
45 mins
Cook Time
45 mins
Total Time
52 mins
Servings: 12 jars
Calories: 421 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. Add cream cheese to the same chilled bowl and beat until smooth, about 1 to 2 minutes. Blend in vanilla.
  3. 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
  1. 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
  1. Add 2 tablespoons of graham cracker crumbs to each jar and press them into the bottom of the jar.
  2. 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

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

% 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.