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Easy No-Bake Pumpkin Pie Parfaits in Mason Jars

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These easy no-bake pumpkin pie parfaits in mason jars are exactly what fall cravings need when you’re short on time but long on desire for something cozy. They’re the kind of dessert that feels fancy but takes almost no effort.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar (for whipped cream)
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • 1 1/2 cups crushed ginger snaps (about 20 cookies)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 1 cup heavy cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Pinch of cinnamon or nutmeg (for garnish)
  • Optional: caramel sauce or chopped pecans

Instructions

  1. Make the cookie crumble: Place ginger snaps in a ziploc bag and crush with a rolling pin or hands until coarse crumbs form. In a small bowl, mix crumbs with melted butter and brown sugar until evenly moistened. Set aside.
  2. Whip the heavy cream: In a large chilled bowl, beat 1 1/2 cups heavy cream with an electric mixer on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla, then continue beating until stiff peaks hold. Set aside in the fridge.
  3. Make the pumpkin mousse: In another large bowl, beat softened cream cheese until smooth, about 2 minutes. Add powdered sugar, vanilla, pumpkin pie spice, and cinnamon, and beat until well combined. Add pumpkin puree and beat on medium speed until smooth and uniform.
  4. Fold in the whipped cream: Gently fold the reserved whipped cream into the pumpkin mixture using a spatula, starting with about a third and adding the rest. Fold just until no white streaks remain.
  5. Layer the parfaits: In mason jars, start with a layer of cookie crumble (about 2 tablespoons per jar). Add a generous layer of pumpkin mousse, filling about halfway. Add another thin layer of cookie crumble, then more pumpkin mousse until reaching the top, leaving about half an inch for whipped cream.
  6. Top with whipped cream: Whip the remaining 1 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Pipe or spoon onto each parfait. Sprinkle with cinnamon or nutmeg, and add caramel sauce or chopped pecans if desired.
  7. Chill, then serve: Place jars in the fridge for at least 2 hours, or overnight. Serve cold straight from the jar.

Notes

Don’t skip softening the cream cheese to avoid lumps. Toast spices for extra depth. Crush cookies strategically for a mix of fine crumbs and chunks. Watch whipping time to avoid over-whipping. Let parfaits chill for at least 2 hours for best texture. For a party, prepare the night before.

Nutrition

Keywords: no-bake pumpkin pie, pumpkin parfait, mason jar dessert, fall dessert, easy pumpkin dessert

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