Pumpkin Pie Jars

PSA for everyone. I have officially found the cutest fall dessert just in time for Thanksgiving! I will readily admit I am not the biggest fan of pumpkin pie. It needs like five parts of whipped cream to every one bite of pie itself. But this dessert. Oh my goodness! It includes homemade whipped cream and a creamy pumpkin layer that will literally melt in your mouth!


This recipe comes from A Farmgirl’s Dabbles, which is now one of my new favorite cooking blogs! SO many yummy treats I need to try from here. Click here for the original recipe and continue reading for my adapted recipe below!

Ingredients (makes 12 mini jars):

Bottom Whipped Cream Layer

  • 2 cups heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 8 oz. cream cheese
  • 1 teaspoon almond extract

Middle Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 8 graham crackers)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons melted butter

Top Pumpkin Layer

  • 1 cup milk
  • 1 can (15 oz) pumpkin pie filling
  • 2 packages vanilla instant pudding
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice


Preheat oven to 350° and start with the middle graham cracker layer. Stir together graham cracker crumbs, brown sugar, and cinnamon. Once mixed moisten with melted butter and spread in a baking dish. Bake for 5 minutes, stir, and bake for 2 more minutes. The mixture will smell amazing! Let cool completely.

While that cools, start on the bottom whipped cream layer. Beat heavy whipping cream until firm, about 10 minutes. Beat in powdered sugar. Save about a fourth of the mixture and set aside in another bowl. This was my favorite part of the dessert! Not gonna lie, I ate a spoonful by itself and I think you could stop here as far as the recipe goes. But if you want to make the bottom part more firm, beat in the cream cheese and almond extract. Set both bowls in the refrigerator to chill.

For the pumpkin layer, mix all ingredients in a bowl with a whisk until combined. Super easy!

Finally, layer it in the mason jar! The original recipe called to pipe in the cream cheese whipped cream layer first, but I was honestly lazy and just dropped in a spoonful and it worked just as well. Tap the jar on a towel on the counter once you have piped or spooned the whipped cream layer in to settle it evenly. Sprinkle in the graham cracker crumb layer, about 2 tablespoons. Top it off with another spoonful (or piping!) of the pumpkin layer. Finish off with a dollop of the whipped cream that you initially separated!



I made this recipe for my annual Friendsgiving (another post to come on late later this week!) and gave them as party favors to each of my girls! I tied a simple ribbon with a name tag and voilà, the yummiest little gift ever! Hope you enjoy as much as I did!

Always, Autumn

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