No Bake Pumpkin Pies in a Jar

These mini No Bake Pumpkin Pies in a Jar are super easy to make and taste just like classic pumpkin pie! They’re also a great no-bake dessert to make ahead of time!

No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!

Mini No Bake Pumpkin Pies in a Jar

(This post is sponsored by Darden Restaurants, but all opinions are my own. Photos updated 10/26/16.)

This was such a fun recipe to create. When I was asked to try the seasonal pumpkin desserts at Olive Garden, Red Lobster and Longhorn Steakhouse, I couldn’t wait! I absolutely LOVE trying desserts and comparing them. And getting to create a recipe inspired by one of the desserts is totally up my alley! Let’s take a look at the line up of desserts I tried, shall we?No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!

My Inspiration for this No Bake Pumpkin Dessert

The hubs went with me to try everything and first up was Olive Garden’s Pumpkin Cheesecake topped with whipped cream, caramel sauce and ginger cookie crumbles. So good! I am a big cheesecake and pumpkin lover so it was no surprise to me that I loved this cheesecake. It had the perfect pumpkin flavor! And I don’t know what they did to that whipped cream, but dang. Delish! I totally thought this one would be my winner.

But then we went to Longhorn Steakhouse. Their Pumpkin Spice Lava Cake is filled with a cream cheese icing and drizzled with bourbon-caramel sauce and candied pecans. Again, yum! Delicious cake and magically awesome cream cheese filling. It gave Olive Garden a run for it’s cheesecake money.

Then we headed to Red Lobster. Of course I couldn’t go to Red Lobster and not have some of their cheesy biscuits. Those things must literally be made in heaven.

After the biscuits we dug into the Pumpkin Pie in a jar which was layered with pumpkin, cream cheese mousse and a graham-cracker crust, then topped with sugared pecans.

Shut the front door, you guys, this thing was the JAM! I would have licked that jar clean if I hadn’t been in public. As it was, I used my spoon to get every bit I could out of that jar.

The desserts were all delicious and I’d definitely get them all again, but of course I chose the pumpkin pie in a jar to recreate. You and I both need this in our lives.

No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!

This Pumpkin Pie in a Jar recipe is where it’s at. It’s no bake, easy to make and super stinkin’ cute in a jar. I originally used the 8 oz/half pint size mason jars, but recently updated the photos with these great 9 oz cups. Either way, they are adorable.No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!

How to Make No Bake Pumpkin Pies in a Jar

I did change it up a bit from the one we tasted at Red Lobster. To start, instead of an all graham-cracker crust, I decided to mix chopped graham cracker and gingersnaps for a little extra flavor. But of course, you could go with all chopped graham cracker or all gingersnap, if you prefer.

Then I made a delicious pumpkin pie filling. One of the things I loved about the Red Lobster dessert was the texture of the pumpkin pie filling. It was smooth and yet maintained some of the texture of the pumpkin puree. I love textures in my food, so I really wanted to keep that. Well, I did and it’s a delicious blend of pumpkin puree and spices. The filling is so good I literally ate some of it on its own with a spoon.

Next was the cream cheese mousse. It’s basically a combination of meringue, a little cream cheese for stability, and melted marshmallows.

Making the meringue is a lot like making homemade whipped cream! Just replace the whipping cream with egg whites and add sugar. It’s whipped until it reaches stiff peaks, then combined with the cream cheese and melted marshmallows.

The meringue is uncooked, but you could totally do a cooked meringue if you want. Just combine the eggs whites and sugar over a double boiler, heat until about 120 degrees, then whip and continue with the rest of the mousse.

The rest is just layering! Depending on how crunchy you want your graham cracker and gingersnap layer to be, you may or may not want to make these in advance. After just a couple hours in the fridge, the cookies begin to soften. Personally, I like them a little soft but it’s up to you.

I topped mine with a drizzle of caramel sauce, whipped cream and few more graham cracker and gingersnap crumbs. The gingersnap on top was the finishing touch!

These are seriously delicious! The hubs couldn’t wait to eat them and neither could I.

No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!

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No Bake Pumpkin Pie in a Jar recipe

No Bake Pumpkin Pies in a Jar

  • Author: Lindsay
  • Prep Time: 2 hours
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 5-6 Jars 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


These mini No Bake Pumpkin Pies in a Jar are super easy to make and taste just like classic pumpkin pie! They’re also a great no-bake dessert to make ahead of time!




  • 15 oz can pumpkin puree
  • 5 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 tbsp heavy cream


  • 3 egg whites
  • 1/2 cup sugar
  • 4 oz cream cheese, softened
  • 1/4 tsp vanilla
  • 2 cups mini marshmallows


  • 3/4 cup chopped gingersnaps
  • 3/4 cup chopped graham crackers


  • Whipped cream for topping, if desired
  • Caramel sauce for topping, if desired


1. Add pumpkin puree into a medium sized bowl.
2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.


1. Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.
2. While beating, slowly add sugar, and beat until stiff peaks form. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.
3. In another bowl, mix cream cheese and vanilla together until smooth.
4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.
5. Add melted marshmallows to the cream cheese and stir until combined.
6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.
7. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.
8. Refrigerate for an hour or so .


1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.
2. Add 2 tablespoons of pumpkin pie filling.
3. Add 2 tablespoons of cream cheese mousse.
4. Repeat layers 1-3. You should have 2 of each layer.
5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.

Keywords: no bake dessert, easy pumpkin dessert, no bake pumpkin pie, no bake dessert recipe, mini pumpkin pies, easy pumpkin pies, easy pumpkin pie recipe, homemade pumpkin pie, pumpkin pie filling recipe, mini pies recipe


Cream Cheese Mousse modified from
Pumpkin Pie Filling modified from Made From Scratch Recipes.

No Bake Pumpkin Pie In A Jar | Life, Love and Sugar | Sponsored
Original photo above.

No Bake Pumpkin Pie in a Jar - layers of marshmallow mousse, graham cracker and gingersnaps, and pumpkin!

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Recipe rating

  1. Kristyn

    I made the “No Bake Pumpkin Pie in a Jar” dessert for Thanksgiving last year. It was absolutely delicious, very rich/filling dessert after that BIG meal (I would probably use a smaller cup next time)! It looked beautiful too!

    You always have the most beautifully decorated desserts. very talented! I find myself pinning all of them!

  2. Myra McDermott

    I made the no bake pumpkin cheesecake for my granddaughters first birthday party. I used baby food jars to serve it with gray plastic spoons in each one. A time saver: I put the mixture into a large plasticky bag. When I got to the party venue, I cut a tip from the bag and piped filling into each pre- crusted jar and topped with whipped topping. Added spoon and they were such a hit !!!!!!! Thank you so much foe an easy crowd pleaser.

  3. LouKYMom

    I absolutely love this recipe!!! I can’t wait to try a mini version & then go all out for Thanksgiving. I really think my guest will have a difficult time turning this down.

    I do want to add something I learned from my mother, who learned this from her mother, and so on… and my great grandmother and grandmother owned a family bakery for over 50 years. When whipping egg whites, it is best to place the eggs and the beaters into a glass mixing bowl into the freezer for no longer than 5 to 10 minutes, just so the bowl is really cold, where it looks frosted, but not so long that the eggs are frozen. I don’t exactly know why this helps as I’m not a chemist, a baker or a chef, it is just something that has been handing down from one generation to the next. I must say that I have never had a problem whipping egg whites and getting the highest peaks you can imagine using this “old wives/bakers’ tale.” I’ve even had all the sugar poured in at once by my 3 year old son (at the time) who was trying to help and it still worked! However, I would recommend doing it slowly as in the recipe.

    Just my 2 cents worth… Thank you so much for the recipe and I can’t wait to try it as listed but also with some of the other ideas listed in the comments.

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  5. Carmen

    This looks divine! Definitely going to try maing this recipe around Thanksgiving. My husband loves pumpkin pie, but not the crust…this’ll be awesome! Thank you for sharing the recipe!

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  7. Jess

    Can you substitute Fluff for the melted marshmellows? We don’t have a microwave & I tried melting in a Pam on stove & they got melted but chunky. When adding to egg whites there were little chunks that wouldn’t blend.


      Yes you can. One or two days in advance is probably best, but you could stretch it to 3 if you needed to.

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  9. Mark Dierker

    Red Lobster must be following your blog because my wife and I ate there last night and ordered the Pumpkin Pie in a jar and I think the crust was all gingersnaps. My wife usually takes a spoonful of dessert and leaves the rest for me but last night we were trading spoonfuls.

  10. Megan Curtis

    Wondering about how long it takes from start to finish for the Pumpkin Pie in a Jar? Sounds and looks amazing!


      Thanks Megan! The cream cheese mousse takes the longest and should be refrigerated about an hour, so including that time I think you could have them done in about 2-3 hours.

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  12. Jenn @ We Do Fun Here

    These look AMAZING, I pick these No Bake Pumpkin Pie in a Jar as my favorite TOP DESSERT at our DELISH~ a dessert only link party! Thanks for sharing and come over now to share even more of your yummy desserts! 🙂

    ~ Jenn

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  14. Christie - Food Done Light

    Your pie looks so scrumptious. It would be fabulous on a Thanksgiving buffet. Thanks for sharing on Thursdays Treasures. This is a feature.

  15. Laura Bartle

    I would love to try the Pumokin Spice Lava Cake! I am obsessed with your blog and am always excited to try your new recipes!


      Aww, thanks Laura!! I hope things are well with you guys and congrats on your newest addition! 🙂

  16. Callie

    Totally loving this adorable pie in a jar and your blog! It’s awesome! All those desserts sound amazing but I would have definitely gone with the pie in a jar as well. 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12