Hey, friends!
Got a sweet craving but don’t want to turn on the oven? I’ve got you covered!
Today, I’m sharing a fun treat: no-bake pumpkin pie dessert in a jar.
It’s creamy, delicious, and super easy to whip up. Plus, who doesn’t love something that looks adorable in a jar?
Perfect for fall gatherings or just a cozy night in.
Let’s dive in and make some pumpkin magic!
| Preparation Time | 20-30 minutes |
| Cooking Time | 0-10 minutes |
| Total Time | 80-120 minutes |
| Level of Difficulty | Medium |
Ingredients
For the cream cheese mousse:
- 2 cups mini marshmallows
- 1/2 cup white sugar
- 4 oz cream cheese (softened to room temperature)
- 3 large egg whites
- 1/4 tsp vanilla extract (I use McCormick vanilla extract)
- 1/2 tsp cream of tartar
For the pumpkin pie filling:
- 1/4 tsp ground ginger
- 2 tbsp heavy cream
- 1 tsp ground cinnamon
- 5 tbsp brown sugar
- 1/8 tsp ground cloves
- 15 oz pumpkin puree (I use Libby’s pumpkin puree)
- 1/2 tsp pumpkin pie spice
For the crust:
- 3/4 cup gingersnap crumbs
- 3/4 cup graham cracker crumbs
Step 1: Prepare the Egg White Mixture
Start by combining egg whites, cream of tartar, and sugar in a large metal bowl.
Place the bowl over a pot of simmering water to create a double boiler.
Whisk constantly until the sugar dissolves and the egg whites reach 160°F on a candy thermometer, about 4-6 minutes.
Remove the bowl from the heat.
Beat the mixture with an electric mixer, starting on low and gradually increasing the speed to high until soft peaks form, which takes about 5-7 minutes.
Once done, set the mixture aside.
Step 2: Mix the Cream Cheese and Marshmallows
In a medium-sized bowl, combine cream cheese and vanilla until thoroughly incorporated and smooth.
In a small microwave-safe bowl, melt the marshmallows by microwaving for 15 seconds, stirring, and then microwaving for another 15 seconds.
Stir until fully melted.
Combine the melted marshmallows with the cream cheese mixture, stirring until fully combined.
Step 3: Fold Egg Whites into Marshmallow Mixture
Add the egg white mixture to the marshmallow mixture in several additions.
Gently fold the mixtures together, being careful not to deflate the marshmallow mixture.
Refrigerate for at least an hour to set.
Step 4: Prepare the Pie Filling
In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, cloves, and heavy cream.
Stir well until all ingredients are fully incorporated and smooth.
Set this pie filling mixture aside.
Step 5: Assemble the Jars
In a small bowl, combine graham cracker and gingersnap cookie crumbs.
Drop about 1 and 1/2 teaspoons of the crumb mixture into each jar, shaking the jars to spread the crumbs evenly.
Next, add about 2 tablespoons of the pumpkin pie filling, followed by 2 tablespoons of the mousse.
Spread each layer as needed using a spoon.
Step 6: Repeat Layers and Final Touches
Repeat the layering process with the crumbs, pie filling, and mousse to create two layers of each.
For a finished look, top each jar with whipped cream and garnish with any remaining crumbs or broken cookies.
Store the jars in the fridge until ready to serve.
Enjoy your delicious layered dessert!
