Pumpkin Pie in a Jar Recipe

Just when you thought pumpkin pie couldn’t get any cozier, we went and put it in a jar. Imagine digging your spoon through layers of buttery graham cracker crust, velvety spiced pumpkin custard, and a cloud of whipped cream—all perfectly portioned in an adorable little mason jar. It’s everything you love about the Thanksgiving classic, but spoonable, portable, and undeniably cute.

This Pumpkin Pie in a Jar Recipe is the ultimate solution for holiday hosting, fall picnics, or just treating yourself without baking a massive pie. There’s no rolling out dough, no worrying about cracked tops, and no messy slicing. Just pure, creamy pumpkin bliss layered with crunchy crumbs. Whether you bake them directly in the jars for a warm treat or layer them parfait-style for a no-bake chilled dessert, these little jars are guaranteed to steal the show.

Tie a ribbon around the rim, hand them out at a party, or curl up on the couch with your own personal pie. It’s comfort food made cute, easy, and totally irresistible.

Let’s get jarring!

Why You’ll Love This Recipe

• No-Fuss Crust: Skip the rolling pin—just press a buttery graham crumb mix into the jar.
• Perfect Portions: Individual servings mean no fighting over the last slice.
• Make-Ahead Magic: These store beautifully in the fridge for days, perfect for meal prep or parties.
• Customizable: Bake them for a traditional texture or make a mousse version for a no-bake option.
• Gift-Ready: They make adorable edible gifts for neighbors, teachers, or friends.
• Versatile Toppings: Load them up with whipped cream, caramel sauce, candied pecans, or gingersnap crumbs.
• If you love pumpkin desserts like Pumpkin Cheesecake or Pumpkin Bread, this fun twist will become a new fall favorite.

Ingredients

Ingredient	Amount	Friendly Notes
For the Crust:
Graham Crackers	1 ½ cups crumbs	About 10–12 full sheets; crushed
Unsalted Butter	6 tbsp, melted	Holds the crust together
Sugar	2 tbsp	White or brown sugar works
Cinnamon	½ tsp	Adds warmth to the base
For the Filling:
Pumpkin Puree	1 can (15 oz)	Pure pumpkin, not pie filling!
Evaporated Milk	1 can (12 oz)	Makes it rich and creamy
Eggs	2 large	Structure for baking
Granulated Sugar	¾ cup	Sweetens the custard
Pumpkin Pie Spice	1 tbsp	The essential fall flavor
Salt	½ tsp	Balances the sweetness
For Topping:
Whipped Cream	1 cup	Homemade or store-bought
Pecans or Gingersnaps	Optional	For crunch

Step-by-Step Instructions

1. Prep the Jars

• Preheat your oven to 350°F (175°C).
• Arrange 8–10 small mason jars (4 oz or 8 oz size) on a baking sheet. Ensure they are clean and dry.
• Tip: Use wide-mouth jars for easier filling and eating!

2. Make the Crust

• In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until it resembles wet sand.
• Spoon about 2 tablespoons of the mixture into the bottom of each jar.
• Use a muddler or the back of a spoon to press the crust firmly into the bottom.

3. Mix the Pumpkin Filling

• In a large bowl, whisk together pumpkin puree, eggs, sugar, pumpkin pie spice, and salt until smooth.
• Gradually stir in the evaporated milk until fully combined and silky.

4. Fill and Bake

• Pour the pumpkin filling into each jar, leaving about an inch of space at the top (it will puff slightly).
• Carefully place the baking sheet with jars into the oven.
• Bake for 30–40 minutes, or until a knife inserted in the center comes out clean.
• Cool: Remove from oven and let jars cool completely on a wire rack. They will sink slightly as they cool—creating room for toppings!

5. Chill and Top

• Once cool, refrigerate the jars for at least 2 hours to set.
• Before serving, top with a generous dollop of whipped cream and a sprinkle of crushed pecans, cinnamon, or crumbled gingersnaps.

Tips for Success

• Use Canning Jars: Mason jars are heat-tempered and safe for baking. Avoid decorative glass that might shatter.
• Don’t Overfill: Leave headspace! The filling expands, and you need room for whipped cream later.
• Water Bath (Optional): For extra creamy, crack-free custard, place jars in a deep roasting pan with hot water halfway up the sides while baking.
• Customize the Crust: Try crushed Oreos, Biscoff cookies, or gingersnaps instead of graham crackers.
• Adjust Sweetness: Taste the filling before adding eggs; adjust sugar or spice to your preference.
• Let Them Set: Chilling is crucial for that dense, creamy pumpkin pie texture.

Variations & Substitutions

• No-Bake Mousse Version: Fold whipped cream into a sweetened pumpkin/cream cheese mixture and layer with crust—no oven needed!
• Pumpkin Cheesecake Jars: Beat 8 oz cream cheese into the filling for a tangier, richer treat.
• Salted Caramel: Drizzle salted caramel sauce over the crust before filling, and again on top.
• Gluten-Free: Use gluten-free graham crackers or nut crust (pecan/almond meal).
• Vegan: Use coconut milk instead of evaporated milk, flax eggs, and vegan butter.
• Maple Pecan: Stir maple syrup into the filling and top with candied pecans.

What to Serve With Pumpkin Pie in a Jar

• Hot Coffee or Chai Latte: The spice pairs perfectly with warm drinks.
• Vanilla Ice Cream: Add a mini scoop on top instead of whipped cream.
• Holiday Dessert Table: Arrange alongside apple crisp and cookies for variety.
• Picnic Basket: Pack lids on tight for a sweet outdoor treat.

Storage & Reheating

• Fridge: Screw lids on tight and store in the refrigerator for up to 5 days. Add whipped cream just before eating.
• Freezer: Bake, cool, and freeze (without toppings) for up to 2 months. Thaw overnight in the fridge.
• Reheating: Enjoy cold (classic) or remove the lid and microwave for 30 seconds for warm pie comfort.

Nutrition Facts (per 4 oz jar)

Nutrient	Approximate Amount
Calories	280
Protein	5g
Carbs	38g
Fat	12g
Fiber	2g
Sugar	24g
Sodium	210mg

Vegetarian-friendly.

Common Mistakes to Avoid

• Using Pumpkin Pie Mix: Always buy 100% Pure Pumpkin Puree to control sugar/spice.
• Baking Too High: High heat causes cracks and curdling. Stick to 350°F.
• Skipping Cool Down: Putting hot jars in the fridge can cause condensation or glass breakage. Cool on counter first.
• Loose Crust: Pack it tight so it doesn’t float up into the filling.

FAQ

Can I reuse baby food jars?
Yes! Small 4 oz baby food jars are perfect for mini pies—just reduce baking time to 20–25 mins.

Can I make this dairy-free?
Yes, swap butter for coconut oil and evaporated milk for full-fat coconut milk.

How do I gift these?
Let them cool, screw on the lid, add a fabric square and ribbon, and attach a spoon! Keep refrigerated until gifting.

Why did my jars crack?
Thermal shock. Don’t put cold jars in a hot oven, and don’t put hot jars on a cold surface or in the fridge.

Can I use fresh pumpkin?
Absolutely. Roast, puree, and drain fresh sugar pumpkin for the best flavor.

Conclusion

Cute, creamy, and perfectly spiced, Pumpkin Pie in a Jar is the fun, modern twist your fall baking list needs. Whether you’re hosting a crowd or just treating yourself to a week of delicious desserts, these little jars deliver big comfort in every spoonful.

If you loved this, try my Cowboy Butter Chicken Pasta Recipe or Honey Hot Chicken Salad Recipe for more spoonable delights!

Enjoy your personal slice of autumn