Mini No Bake Pumpkin Pie Jars

My No Bake Mini Pumpkin Pie Jars are loaded with all the warm, spiced flavors of traditional pumpkin pie in a fun, individual serving size. Each cute mason jar is layered with a silky pumpkin filling, crumbly crust and creamy topping. They're a festive dessert that's cozy and perfect for fall!

They're easy to make, perfect for prepping ahead and a total win for Thanksgiving or holiday hosting. Plus, they can easily be made gluten free, dairy free or vegan, so everyone; from kids to guests, can dig in and enjoy this creamy, spiced alternative to pumpkin pie. For more delicious pumpkin based recipes, try my Gluten Free Pumpkin Pie Banana Bread, these Pumpkin Oatmeal Cookies and my Pumpkin Pie Spice Chai Latte!

Why You'll Love This Recipe

I love a good no bake recipe. Perfect for quick prep; no oven needed! Much easier than making a full pie also.

They can be prepped and ready in minutes. The simple ingredients come together fast!

I serve them in mini jars; they're cute, convenient and great for sharing.

I love this flavor combination so much!

This base recipe is pretty versatile. You can play with toppings, textures or even ice cream.

I love to make them ahead of time and chill until I'm ready to serve them.

Equipment Needed

I love using these mini jars to make these pumpkin jars!

Ingredients Needed

Graham crackers: These make the buttery, crumbly base for the mini pie jars.

Coconut oil: Binds the crust together. I also love the flavor! This is a great dairy free alternative to butter.

Pumpkin puree: This is the creamy, naturally sweet star of this dessert.

Pumpkin pie spice: I can't make these pumpkin pie jars without this spice obviously!

Vanilla extract: Adds super dreamy flavor to the jars.

Sugar: Any kind of sugar works here! I usually opt for coconut sugar, but in this recipe it will turn the pumpkin brown.

Coconut whipped cream: For the fluffy, dairy free topping! You can also use regular whipped cream if you do not need a dairy free option.

Find exact ingredients and quantities in the recipe card.

Step By Step Instructions

Step 1: Gather all your ingredients.

Step 2: In a bowl, mix the crushed graham crackers with the melted coconut oil until evenly combined.

Step 3: In a separate bowl, whisk together the pumpkin puree, pumpkin pie spice, vanilla extract and sugar.

Step 4: Layer the graham cracker crust, pumpkin mixture and coconut whipped cream in mini jars, then serve and enjoy!

Storage

I keep these pumpkin pie jars in the refrigerator for up to 2 days! I really recommend adding the topping fresh, though.

Variations

Swap the whipped cream for a scoop of vanilla ice cream!

Sprinkle on crushed cookies, chocolate chips, chopped nuts or bits of candy for added texture.

Create more layers of crust, pumpkin filling and cream for a taller, more decadent dessert.

Try layering the ingredients differently. Start with cream, end with crust or mix them up for a new look.

 Assemble the dessert in one large jar or dish instead of minis for easy serving.

How To Serve 

Here's how to serve these mini jars:

• I serve them cold and straight from the fridge for a creamy, refreshing dessert.
• I sometimes add a sprinkle of pumpkin pie spice or a crumble of cookies for extra texture.
• Try a light drizzle of maple syrup, caramel sauce or melted chocolate before serving.
• Line up mini jars on a tray at fall gatherings or Thanksgiving.
• Pair them with a cozy drink like chai, coffee or hot apple cider.
• Chill them in the freezer for a short time to create a semi frozen, ice cream like texture.
• For a larger crowd, build and layer the recipe in a glass trifle dish instead of individual jars.

Recipe FAQ

Can I make these pumpkin pie jars ahead of time?

Yes! You can build them a few hours in advance and store them in the fridge until serving. Add the whipped cream and any toppings right before serving to keep them fresh and fluffy.

Can I make this recipe sugar free?

Absolutely. You can swap out the sugar with maple syrup, coconut sugar or your favorite low glycemic sweetener. Just adjust to taste since sweetness levels vary.

How long do these keep in the fridge?

They are best within 1 to 2 days for the freshest flavor and texture. If storing longer, keep the crust and pumpkin mixture separate and assemble just before serving.

Related Recipes

Be sure to try these fun Thanksgiving recipe ideas next:

Sweet Potato Casserole

Pumpkin S'mores Pie

Dessert Turkey Cheese Ball

Turkey Cupcakes

Chocolate Covered Strawberry Turkeys

If you make these Mini No Bake Pumpkin Pie Jars and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.