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No-Bake Pumpkin Pie Jars

This quick and easy recipe for No-Bake Pumpkin Pie Jars is perfect for the holidays – or if you’re a hardcore pumpkin fan, ANY time of year!

No-Bake Vegan Pumpkin Pie Jars

The holiday season is BUSY, BUSY, BUSY! We are constantly in the kitchen with the oven on. After a while, I get sick of it. Actually, I get sick of it pretty quickly. I’m sure a lot of you feel the same way!

Ditch the baked pumpkin pie this year and go for this simple recipe for pumpkin pie in a jar. Everyone at the table gets their very own individual dessert. You could even let everyone assemble their own jar.

Are you vegan and attending a holiday dinner where you know vegan options will be scarce? Make this in a jar with a lid and bring it along with you! Perfect solution.

Make it even easier and buy pre-made pumpkin pie filling and coconut whip. (Making it yourself doesn’t take too long, but hey, you’ll have less dishes to clean.)

This is a recipe you can make ahead of time, refrigerate, and then enjoy after dinner the following day. It also makes for a delicious breakfast…I’m speaking from experience.


No-Bake Pumpkin Pie Jars

Karissa Besaw
5 from 6 votes
Prep Time 15 minutes
Servings 4


Crust Layer

  • 1/2 cup pecans
  • 1/3 cup dates
  • 1/4 tsp cinnamon
  • dash of salt

Pumpkin Filling Layer

  • 1 can pumpkin puree
  • 1/3-1/2 cup maple syrup
  • 1 tsp pumpkin pie spice

Coconut Whipped Cream



  • In a blender or food processor, pulse together all "crust" ingredients until crumbled.

Pumpkin Filling Layer

  • Mix all ingredients together in a bowl. Add more sweetener or spices if desired.

Coconut Whipped Cream

  • Using a stand mixer or hand mixer, mix all ingredients together on high until the cream is nice & fluffy.

Bring it all together

  • Layer the crust, pumpkin filling, and coconut whipped cream in jars. This recipe will make four or five 1/2 pint mason jars. You can eat them right away - or prep them, refrigerate overnight, and enjoy the next day!


*In one can of coconut cream, there is typically 1 cup. But brands vary, so get an extra can for backup. Refrigerating the canned coconut cream will allow you to scoop the cream from the top and leave the liquid part out. Too much liquid = soupy whipped cream.
Did you try this recipe?Let us know how it was!

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