Pumpkin Pie in a Jar

Why You’ll Love This Recipe

I make these pumpkin pies in jars every autumn, especially when I’m hosting and want a dessert that’s already portioned and ready to go. The custard is smooth and warmly spiced, the graham cracker crust is buttery and easy to press into place, and there’s no rolling out dough or slicing a pie at the table. They also travel beautifully, so they’re ideal for potlucks, Thanksgiving, and thoughtful homemade gifts.

• Perfectly portioned, no slicing or serving mess
• Easy graham cracker crust with no rolling pin required
• Smooth, creamy, perfectly spiced pumpkin filling
• Great for gifting, potlucks, and holiday tables

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the pumpkin filling:

• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar (or ½ cup packed brown sugar plus ¼ cup granulated)
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For serving:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Pinch of cinnamon or pumpkin pie spice, for dusting
• Crushed graham crackers or toasted pecans, for garnish (optional)

Equipment:

• 6 to 8 half-pint (8-ounce) wide-mouth mason jars
• Baking sheet
• Larger roasting pan (optional, for a water bath)

Directions

1. Preheat the oven to 350°F (175°C). Arrange the clean, dry jars on a rimmed baking sheet.
2. Make the crust. Stir the graham cracker crumbs, melted butter, sugar, and salt together until the crumbs look like wet sand. Spoon about 2 tablespoons into the bottom of each jar and press down firmly with the back of a spoon or a small glass.
3. Pre-bake the crust. Bake the crusts for 8 minutes to set them, then remove from the oven. Leave the oven on.
4. Mix the filling. In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until completely smooth.
5. Fill the jars. Pour the filling over the crusts, leaving about ½ inch of space at the top, since the custard will puff slightly as it bakes. I like to use a measuring cup with a spout to keep the rims clean.
6. Bake. Bake for 28 to 35 minutes, until the edges are set and the centers have just a slight jiggle. For the creamiest texture, you can place the baking sheet inside a larger pan and pour hot water around it, which adds about 5 minutes to the bake time.
7. Cool. Let the jars cool on the counter for 30 minutes, then refrigerate for at least 3 hours, or until completely chilled and set.
8. Whip the topping. Beat the cold heavy cream and powdered sugar until soft to medium peaks form. Spoon or pipe onto each chilled jar.
9. Garnish and serve. Dust with cinnamon and add crushed graham crackers or toasted pecans if you like. Serve chilled with a small spoon.

Servings and Timing

• Servings: 6 to 8 jars (half-pint size)
• Prep time: 25 minutes
• Cook time: 35 to 45 minutes (including the crust pre-bake)
• Chill time: at least 3 hours
• Total time: about 4 hours 30 minutes, mostly hands-off

Variations

• Gingersnap crust: Swap the graham crackers for crushed gingersnap cookies for extra spice.
• Pecan crust: Replace ¼ cup of the crumbs with finely chopped toasted pecans.
• Maple pumpkin: Replace the sugar with ½ cup pure maple syrup and reduce the evaporated milk by 2 tablespoons.
• Cream cheese layer: Spread a thin layer of sweetened cream cheese over the crust before adding the pumpkin.
• Caramel drizzle: Finish with a spoonful of salted caramel sauce on top of the whipped cream.
• Dairy-free: Use coconut milk in place of evaporated milk, vegan butter in the crust, and coconut whipped cream for topping.
• No-bake shortcut: Layer the crust, a pumpkin cheesecake-style mousse, and whipped cream in the jars without baking.
• Pumpkin pie spice: Replace the individual spices with 2 teaspoons store-bought pumpkin pie spice.

Storage and Reheating

• Refrigerator: Store the jars with lids on for up to 4 days. Add the whipped cream topping the day you serve them for the best look and texture.
• Freezing: Freeze the baked, unadorned jars (leave room at the top and use freezer-safe jars) for up to 2 months. Thaw overnight in the refrigerator, then top with whipped cream.
• Make ahead: Bake the jars up to 2 days in advance and keep them covered in the fridge.
• Reheating: These are meant to be served chilled or at room temperature. If you prefer them warm, microwave a jar without a lid for 15 to 20 seconds.
• Gifting: Cap the chilled jars with lids and tie with twine. Keep refrigerated until you hand them off.

FAQs

Can I really bake in mason jars?
Yes, as long as you use jars labeled oven-safe or heat-tempered, such as standard canning jars in good condition. I avoid decorative jars, chipped jars, or any with cracks. Always place them on a baking sheet and avoid sudden temperature changes, like moving a cold jar into a hot oven.

Can I use fresh pumpkin puree?
Absolutely. Make sure it’s thick, not watery. I blot homemade puree with paper towels or cook it down briefly for the best texture.

Why did my filling crack?
Cracks usually mean the jars were overbaked or the oven ran hot. Pull them as soon as the centers have a slight wobble, and use a water bath for extra insurance.

Can I use regular milk or cream instead of evaporated milk?
You can use half-and-half or heavy cream, though evaporated milk gives that classic, dense pumpkin pie texture. I prefer to stick with it.

Can I use 4-ounce or pint jars instead?
Yes. Use 4-ounce jars for mini servings and bake for 20 to 25 minutes. For pint jars, bake 40 to 50 minutes and expect about 3 jars.

Can I make them gluten-free?
Yes. Use gluten-free graham crackers or gluten-free ginger cookies for the crust.

Conclusion

These pumpkin pies in a jar are one of my favorite ways to enjoy fall flavors without any of the fuss. They’re creamy, perfectly spiced, and so easy to serve or share. Whether you’re setting a holiday table or packing up a few for friends, they always get a happy reaction. I hope you love them as much as I do. Enjoy!

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This unbelievable peanut butter pie has a crunchy chocolate cookie crust, a silky no-bake peanut butter cream filling, and a rich chocolate ganache topping. It is creamy, decadent, and easy to make ahead, making it a guaranteed crowd-pleaser for any occasion.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 30 minutes
• Yield: undefined
• Category: undefined
• Method: undefined
• Cuisine: American

Ingredients

• 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
• 5 tablespoons unsalted butter, melted
• 8 oz (226 g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups cold heavy whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup heavy cream (for the ganache)
• 1/4 cup chopped peanuts or mini peanut butter cups, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Make the crust: Stir the cookie crumbs and melted butter together until the crumbs look like wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 20 minutes, or bake at 350°F (175°C) for 8 minutes and cool completely.
3. In a large bowl, beat the cream cheese and peanut butter with an electric mixer until smooth and fluffy, about 2 minutes.
4. Add the powdered sugar, vanilla, and salt and beat until well combined and creamy.
5. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
6. Fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
7. Spoon the filling into the chilled crust and smooth the top with a spatula.
8. Make the ganache: Place the chocolate chips in a heatproof bowl. Heat 1/3 cup heavy cream until steaming, pour it over the chips, and let sit for 2 minutes. Stir until smooth and glossy.
9. Let the ganache cool for 5 to 10 minutes, then pour it over the pie and spread it gently to the edges.
10. Sprinkle with chopped peanuts or mini peanut butter cups.
11. Refrigerate for at least 6 hours, or overnight, until the pie is completely set. Slice with a hot, dry knife for clean cuts.

Notes

• Use a commercial creamy peanut butter such as Jif or Skippy. Natural peanut butter can make the filling oily and too soft.
• Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
• Chill the mixing bowl and beaters before whipping the cream for the best volume.
• Let the ganache cool slightly before pouring so it does not melt the filling.
• Run a knife under hot water and wipe it dry between slices for neat edges.
• Store covered in the refrigerator for up to 5 days.
• To freeze, freeze the pie uncovered until firm, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
• Swap the cookie crust for a graham cracker or pretzel crust if you prefer.

Nutrition

• Serving Size: 1 slice (1/10 of pie)
• Calories: 610
• Sugar: 29g
• Sodium: 380mg
• Fat: 48g
• Saturated Fat: 22g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 80mg