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Easy No-Bake Pumpkin Pie Parfaits in Mason Jars (Best 10-Minute Dessert)

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These easy no-bake pumpkin pie parfaits in mason jars are a creamy, crunchy, and stress-free fall dessert that comes together in just 10 minutes. Layers of spiced pumpkin mousse and gingersnap cookie crumble create a nostalgic pumpkin pie experience without any baking.

Ingredients

Scale
  • 15 oz canned pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 8 oz whipped topping (e.g., Cool Whip), thawed
  • 20 gingersnap cookies (about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • Whipped cream for garnish
  • Ground cinnamon or nutmeg for dusting
  • Optional: caramel sauce for drizzling

Instructions

  1. Crush the gingersnap cookies. Place about 20 cookies in a ziplock bag and crush them with a rolling pin until you have coarse crumbs with some small chunks remaining. Alternatively, pulse them in a food processor 5-6 times. Set aside 2 tablespoons of the finest crumbs for garnish later.
  2. Melt the butter and mix the crumble. Melt 2 tablespoons of butter in the microwave (about 20 seconds). Pour it over the cookie crumbs and stir with a fork until every crumb is lightly coated. The mixture should clump slightly when pressed together. Set aside.
  3. Beat the cream cheese until smooth. In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed for about 2 minutes until completely smooth with no lumps.
  4. Add the pumpkin and spices. Add the entire can of pumpkin puree, 1 cup powdered sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract. Beat on medium-low speed until everything is combined, about 1 minute. Scrape down the sides of the bowl.
  5. Fold in the whipped topping. Gently fold in the entire 8-ounce tub of thawed whipped topping using a spatula until no white streaks remain. The mousse should be light, airy, and a pale orange color.
  6. Layer the parfaits. Start with a generous tablespoon of cookie crumble in the bottom of each mason jar. Press it down lightly. Add about 1/4 cup of pumpkin mousse on top. Repeat layers until you reach the top of the jar (usually 3 layers of each).
  7. Finish with toppings. Top each parfait with a dollop of whipped cream, a sprinkle of reserved fine cookie crumbs, and a light dusting of cinnamon or nutmeg. Drizzle with caramel sauce if desired.
  8. Chill before serving. Refrigerate for at least 30 minutes before serving to let the flavors meld and the mousse set. They are even better the next day.

Notes

Softened cream cheese is non-negotiable for a smooth mousse. Let it sit out for 30 minutes or microwave in small cubes for 10 seconds. Don’t overmix after adding whipped topping to keep the mousse light. Toast cookie crumbs at 350°F for 5 minutes for extra flavor. Parfaits improve after a few hours in the fridge. Use a piping bag for clean layers. For dairy-free, use dairy-free cream cheese and coconut whipped topping. For gluten-free, use gluten-free gingersnaps or graham crackers.

Nutrition

Keywords: no-bake pumpkin pie, pumpkin parfait, mason jar dessert, easy fall dessert, pumpkin mousse, 10-minute dessert, Thanksgiving dessert, no-bake dessert

Find it online: https://novanosh.com/easy-no-bake-pumpkin-pie-parfaits-in-mason-jars-best-10-minute-dessert/