How cute are these Vegan No Bake Pumpkin Pie in a jar? This recipe is super easy to make, requires no baking, and is assembled in perfect individual portions. Just 10 ingredients and 20 minutes. The perfect dessert for the holiday season, or easy enough that can be made any time of year! Layers of cookie crumble for the crust, delicious pudding-like pumpkin filling with warming spices, topped with a vegan cream cheese frosting. YUM!
My fan-favorite vegan classic pumpkin pie has been my most popular recipe since I posted it way back in 2015. And while you cannot beat the perfection of that pie, this quicker, no bake, individual serving-sized, is another delicious way to quickly and easily. This no-bake pie in a cup is more similar to a pudding, with layers of crumbly gingersnap cookie crust or graham cracker crust layer, creamy pumpkin pie filling, and a vegan cream cheese frosting to top it off! Perfectly sweet, creamy, crumbly, with warming seasonal spice and oh-so delicious!
This easy pumpkin pie recipe is perfect to make for Thanksgiving, Christmas, or anytime you're craving those delicious pumpkin flavors! If you're having a big holiday meal it's also nice because it saves on oven space.
Ingredients:
Pumpkin Purée: found in a can in most super markets, pumpkin purée is simple cooked and mashed pumpkin. Make sure you get pumpkin purée or pure pumpkin (and not pumpkin pie filling). The only ingredient should be pumpkin. If you prefer to make your pumpkin purée from scratch, cook your pumpkin as desired then make sure to mash or blend it very well so that it is nice and smooth.
Sweeteners: brown sugar, and maple syrup are used in the pumpkin layer for their sweetness and rich flavor. If needed you can substitute the sugars with your preferred sweetener to taste. For the cream cheese frosting, use powdered sugar (sometimes called confectioners' sugar or icing sugar). This will keep the frosting soft and fluffy. Using another sweetener here could make the frosting gritty or runny so I recommend sticking with powdered sugar for the frosting.
Full-Fat Coconut Milk: I like to use full-fat coconut milk (the kind in a can) because it is super rich and creamy. You cannot taste the coconut milk. If you would like to substitute this, sub for equal amounts of another vegan heavy cream or a plant-based milk (preferably one that is higher in fat so that it is rich and creamy).
Spices: Pumpkin pie spice, cinnamon, and vanilla extract are used to get those traditional pumpkin pie flavors. I usually use a store-bought pumpkin pie spice, but you can also make your own by following this recipe. It's just a blend of cinnamon, ginger, nutmeg, allspice, and cloves.
Vegan Cream Cheese: I used Violife brand, but feel free to use whatever brand you prefer or you can make your own using my cashew cream cheese recipe. I love the taste combination of the cream cheese layer with the pumpkin pie base, but if you prefer you can substitute it for a vegan whipped cream. The whipped cream might not be a stable as the cream cheese frosting, so if making these desserts ahead of time, top with the whipped cream just before serving.Â
Vegan Cookie Crumbs: I used my gingersnaps cookie recipe, but you could use store-bought gingersnap or graham crackers, just check that they are vegan. Then just crumble the cookies in your food processor or add the cookies to a sealable bag and use a rolling pin to smash up the cookies. If you are gluten-free just make sure to use a gluten-free vegan cookie option.
How to Make No-Bake Vegan Pumpkin Pie in a Jar:
For the Pumpkin Layer: In a large bowl stir together all of the pumpkin layer ingredients using a whisk until well combined. Set aside. Note that the color of the pumpkin pudding mix will vary based on the kind of pumpkin or brand used.
For the Vegan Cream Cheese Frosting: add the vegan cream cheese and vanilla extract to the bowl of a stand mixer (or use a hand mixer or whisk), and mix until fluffy. Add the powdered sugar and mix to combine. Depending on the brand of vegan cream cheese the mixture may be a bit stiff, so add 1 tablespoon of coconut milk at a time and mix in until you reach a frosting-like consistency, (I used 2 tablespoons of coconut milk). Set aside.
For the Cookie Crumbs: add the cookies to the bowl of a food processor and pulse several times until the cookies are crumbled but there are still some larger chunks. Alternatively, you could add the cookies to a sealable bag and use a rolling pin to smash up the cookies.
To Assemble the Pumpkin Pies:Â divide the cookie crumbs evenly over the bottom of 6 small jars such as mason jars, or glasses, and use a spoon to pat the cookie crumbs down. (Save a few spoonfuls of the cookie crumbs for decoration). Pour the pumpkin mixture over the cookie layer, dividing it evenly among the jars. Either use a piping bag or spoon a dollop of the vegan cream cheese frosting on top, dividing it evenly among the jars. Lastly, sprinkle some extra cookie crumbs on top for decoration. Enjoy right away or chill in the fridge for up to 5 days.
This vegan no-bake pumpkin pie in a jar is...
- quick and easy to make (10 ingredients, 20 minutes)
- have a delicious pudding-like texture
- tastes just like traditional pumpkin pie!
More Vegan Pumpkin Recipes to Try:
Easy Vegan Pumpkin Spice Latte
Vegan Chocolate Chip Pumpkin Bread
Easy Vegan Pumpkin Cinnamon Rolls
Soft Vegan Pumpkin Cookies
Easy Vegan Pumpkin Cheesecake
Vegan Pumpkin Spice Cake
DIY Pumpkin Pie Spice
Easy Vegan Pumpkin Pie
Vegan Pumpkin French Toast
4- Ingredient Pumpkin Spice Syrup
Vegan Pumpkin Spice Oatmeal
(Can you tell I like pumpkin)?
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan No Bake Pumpkin Pie in a Jar!
Servings:
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Ingredients
For the Pumpkin Layer:
- 1 ¾ cups (14oz/ 397g can) pumpkin purée, (not pumpkin pie filling!)
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup full-fat coconut milk, (the kind in a can, see notes for subs)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Vegan Cream Cheese Frosting:
- 1 package (7oz/ 200g) vegan cream cheese
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 - 3 tablespoons full-fat coconut milk, (or as needed)
For the Cookie Crumbs:
- 1 ½ cups vegan graham crackers, or vegan gingersnap cookies (gluten-free if preferred)
Instructions
- For the Pumpkin Layer: In a large bowl whisk together all of the pumpkin layer ingredients until well combined. Set aside. Note that the color of the pumpkin filling will vary based on the kind of pumpkin or brand used.
- For the Vegan Cream Cheese Frosting: add the vegan cream cheese and vanilla extract to the bowl of a stand mixer (or use a hand mixer or whisk), and mix until fluffy. Add the powdered sugar and mix to combine. Depending on the brand of vegan cream cheese the mixture may be a bit stiff, so add 1 tablespoon of coconut milk at a time and mix in until you reach a frosting-like consistency, (I used 2 tablespoons of coconut milk). Set aside.
- For the Cookie Crumbs: add the cookies to the bowl of a food processor and pulse several times until the cookies are crumbled but there are still some larger chunks. Alternatively, you could add the cookies to a sealable bag and use a rolling pin to smash up the cookies.
- To Assemble the Pumpkin Pies: divide the cookie crumbs evenly over the bottom of 6 jars or glasses, and use a spoon to pat the cookie crumbs down. (Save a few spoonfuls of the cookie crumbs for decoration). Spoon the pumpkin mixture over the cookie layer, dividing it evenly among the jars. Either use a piping bag or spoon a dollop of the vegan cream cheese frosting on top, dividing it evenly among the jars. Lastly, sprinkle some extra cookie crumbs on top for decoration. Enjoy right away or store covered in the fridge for up to 5 days.
Notes
Nutrition
More Vegan Dessert Recipes You Might Like:
LeAnn says
I was so excited to find this no-bake recipe as I’m temporarily living in a very hot tropical climate and did not want to turn the oven on for baking! I had to make some adjustments due to availability of ingredients but my little pies in a cup turned out delicious! Thank you, Sam! I created a little video of the process and want to share with you but I’m not sure how to post it here.
Jess @ IDTLC Support says
We're so happy you enjoyed the recipe! You can always share videos on Instagram or Facebook and tag It Doesn't Taste Like Chicken. 🙂
Emma says
Could I sub something else for pumpkin puree to make this a different flavour? Like strawberries pureed on the hob?
Sam Turnbull says
Hi Emma, You could sub cooked mashed sweet potato and that should work well, you may need to reduce the sugar a bit. I don't think the spices would go well with strawberry.
Kat says
I'm not sure about nutmeg, but cinnamon, clove, ginger, and allspice go great with strawberries. 🙂
Separately or together.