No-Bake Pumpkin Pie in a Jar Recipe
When hosting a crowd, an easy dessert that’s just as delicious as it is convenient can make all the difference. This No-Bake Pumpkin Pie in a Jar recipe checks all the boxes—it’s simple to make, packed with fall flavors and can be enjoyed while mingling. These jarred treats are perfect for serving a crowd, whether it’s a holiday party or a casual gathering.
Why Mason Jars Are a Host’s Best Friend
Small mason jars are a must-have if you entertain often. They’re versatile for desserts, cocktails, or even appetizers, offering a polished presentation and easy portioning. Cleanup is a breeze, too. You can find affordable packs of mason jars at most stores, like Target, making them an excellent investment for any host.
Ingredients You’ll Need No-Bake Pumpkin Pie Jar Recipe
Here’s everything you need to make these no-bake pumpkin pie jars:
- Biscoff Cookies: Their caramelized spice flavor creates a delicious base for the crust.
- Butter: Melted and mixed with crushed cookies for a rich, buttery crust.
- Heavy Cream: Whipped into soft, sweet peaks for the filling and topping.
- Cream Cheese: Adds tanginess and structure to the pumpkin filling.
- Pumpkin Purée: Use plain canned or homemade purée—avoid pumpkin pie filling for this recipe.
- Pumpkin Pie Spice: A classic blend of spices for that warm, autumnal flavor.
- Vanilla Extract: Enhances the sweetness and depth of the filling.
- Confectioners’ Sugar: Sweetens both the filling and the whipped cream topping.
Step-by-Step Instructions
- Step 1: Prepare the crust by placing about 25 Biscoff cookies in a food processor and pulsing until you achieve coarse crumbs—reserve ¼ cup of the crumbs for topping. Combine the remaining crumbs with melted butter and mix until evenly coated. Divide the mixture among six small mason jars, pressing it down gently to form the crust, and set them aside.
- Step 2: Whipped Cream for Filling: Whip the cream in the bowl of a stand mixer fitted with a whisk attachment. Add 1 cup of heavy cream and one tablespoon of vanilla and whip on medium-high for about 20 seconds. Gradually add 3/4 cup of sifted confectioners’ sugar while the mixer runs. Once all the sugar is incorporated, increase the speed to high and whip until medium peaks form. Transfer the whipped cream to a separate bowl and set it aside.
- Step 3: Whipped Cream for Topping: Whip the cream for the topping; add ¾ cup of heavy cream, one teaspoon of vanilla, and three tablespoons of confectioners’ sugar, and whip on high until peaks form. Refrigerate until ready for us.
- Step 4: In the same mixing bowl (no need to clean it), beat softened cream cheese until smooth. Add the pumpkin purée, pumpkin pie spice, and a pinch of salt, mixing until thoroughly combined. Gently fold in ¾ of the whipped cream using a spatula, careful not to deflate the mixture too much. Spoon or pipe the pumpkin filling over the crust in each jar, dividing it evenly and filling nearly to the top. Top each jar with the reserved whipped cream and sprinkle with the remaining cookie crumbs. Cover the jars loosely and refrigerate for at least 4 hours before serving.
Tips for Success
- Chill Time Is Key: Allowing the jars to chill ensures the filling sets properly and enhances the flavors.
- Make It a Pie: Skip the jars and press the cookie crust into a pie pan. Fill with the pumpkin mousse, top with whipped cream, and refrigerate for a no-bake pie option.
Perfect for Fall and Beyond
While these No-Bake Pumpkin Pie Jars are a hit for Thanksgiving, they’re a treat you’ll want to enjoy all fall and winter. With minimal effort and maximum flavor, they’re the ideal portable dessert for any occasion. Give this recipe a try—you won’t be disappointed!
Another Great Dessert Jar
Easy Summery No Bake Cheesecake Jars
No-Bake Pumpkin Pie in a Jars
An easy, portable pumpkin pie dessert. Perfect for parties and crowds.
Ingredients
Cookie Crust
- 25 Biscoff cookies
- 4 tablespoons unsalted butter, melted
Filling
- 1 cup heavy cream, cold
- 4 oz. cream cheese, softened
- 1 cup pumpkin purée
- 1/2 cup confectioner's sugar, sifted
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- pinch salt
Topping
- 3/4 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar, sifted
Instructions
- Prepare the crust by placing about 25 Biscoff cookies in a food processor and pulsing until you achieve coarse crumbs—reserve ¼ cup of the crumbs for topping. Combine the remaining crumbs with melted butter and mix until evenly coated. Divide the mixture among six small mason jars, pressing it down gently to form the crust, and set them aside.
- Whipped Cream for Filling: Whip the cream in the bowl of a stand mixer fitted with a whisk attachment. Add 1 cup of heavy cream and 1 tablespoon of vanilla and whip on medium-high for about 20 seconds. Gradually add 3/4 cup sifted confectioners’ sugar while the mixer is runs. Once all the sugar is incorporated, increase the speed to high and whip until medium peaks form. Transfer the whipped cream to a separate bowl and set it aside.
- Whipped Cream for Topping: Whip the cream for the topping, add ¾ cup of heavy cream, 1 teaspoon of vanilla, and 3 tablespoons of confectioners' sugar and whip on high until peaks form. Refridgerate until ready to use.
- Make The Filling: In the same mixing bowl (no need to clean it), beat softened cream cheese until smooth. Add the pumpkin purée, pumpkin pie spice, and a pinch of salt, mixing until thoroughly combined. Gently fold in whipped cream made for the filling using a spatula, careful not to deflate the mixture too much. Spoon or pipe the pumpkin filling over the crust in each jar, dividing it evenly and filling nearly to the top. Top each jar with the reserved whipped cream and sprinkle with the remaining cookie crumbs. Cover the jars loosely and refrigerate for at least 4 hours before serving.
Nutrition
Calories: 410kcal
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