Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8 half-pint jars

Ingredients

For the Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Pumpkin Filling

• 1 can (15 ounces) pumpkin purée
• 8 ounces cream cheese, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup whipped topping or freshly whipped heavy cream

For the Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes

• Graham cracker crumbs
• Ground cinnamon
• Pumpkin pie spice
• Caramel sauce
• Chopped pecans
• Cinnamon sticks

Instructions

Step 1: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter.

Mix until the crumbs are evenly coated and resemble wet sand.

Divide the mixture evenly among eight jars, pressing it gently into the bottom of each jar with the back of a spoon.

Place the jars in the refrigerator while preparing the filling.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the pumpkin purée, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt.

Beat until completely smooth and well combined.

Fold the whipped topping or freshly whipped cream into the pumpkin mixture using a rubber spatula until light and fluffy.

Step 3: Assemble the Jars

Spoon or pipe the pumpkin filling evenly over the chilled graham cracker crust in each jar.

Smooth the tops with the back of a spoon.

Leave about 1 inch of space at the top for the whipped cream garnish.

Step 4: Prepare the Whipped Cream

Using a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.

Pipe or spoon the whipped cream onto each jar.

Step 5: Chill

Cover the jars with lids or plastic wrap.

Refrigerate for at least 2 hours, or overnight, allowing the flavors to develop and the filling to firm up.

Step 6: Garnish and Serve

Before serving, garnish with graham cracker crumbs, a sprinkle of cinnamon or pumpkin pie spice, chopped pecans, or a drizzle of caramel sauce.

Serve chilled with small dessert spoons.

Tips for the Best Pumpkin Pie in a Jar

• Use pure pumpkin purée, not pumpkin pie filling.
• Soften the cream cheese completely for a silky-smooth filling.
• Chill the dessert before serving for the best texture.
• Pipe the filling and whipped cream for a bakery-style presentation.
• Make the jars a day ahead for easy holiday entertaining.

Variations

No-Bake Pumpkin Cheesecake Jars

Add extra cream cheese for a richer cheesecake-style filling.

Ginger Snap Crust

Replace the graham crackers with crushed gingersnap cookies.

Maple Pumpkin Jars

Swap part of the sugar with pure maple syrup for deeper fall flavor.

Chocolate Pumpkin Pie Jars

Add a layer of chocolate ganache between the crust and pumpkin filling.

Pecan Pumpkin Pie Jars

Top each jar with toasted pecans and caramel sauce.

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Freeze without the whipped cream for up to 1 month. Thaw overnight in the refrigerator before serving.

Serving Suggestions

These individual pumpkin desserts pair wonderfully with:

• Hot coffee
• Chai tea
• Apple cider
• Hot chocolate
• Vanilla ice cream
• Candied pecans
• Caramel drizzle