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Easy No-Bake Pumpkin Pie Parfait Recipe | Best Fall Dessert

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These Easy No-Bake Pumpkin Pie Parfaits in a Jar are a creamy, crunchy fall dessert that comes together in about 15 minutes. Layers of spiced pumpkin cream, vanilla whipped topping, and gingersnap crumbs create a perfect no-bake treat that tastes like autumn in a glass.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream, very cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups crushed gingersnap cookies (about 20 cookies)
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon brown sugar (optional)
  • Optional toppings: extra crushed gingersnaps, fresh whipped cream rosettes, cinnamon or pumpkin pie spice, caramel drizzle

Instructions

  1. Make the gingersnap crumble: Place gingersnap cookies in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and small chunks. Transfer to a small bowl, stir in melted butter and brown sugar if using, and set aside.
  2. Whip the cream: In a large chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Set aside in the fridge.
  3. Prepare the pumpkin cream layer: In another large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add granulated sugar and brown sugar, and beat until fully incorporated. Scrape down sides. Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until combined and silky smooth.
  4. Fold in the whipped cream: Gently fold about 1 cup of the whipped cream into the pumpkin mixture using a rubber spatula until no white streaks remain.
  5. Assemble the parfaits: In each jar, layer about 2 tablespoons gingersnap crumble, then 3 to 4 tablespoons pumpkin cream mixture, then a layer of plain whipped cream. Repeat layers: crumble, pumpkin cream, whipped cream. End with a final sprinkle of gingersnap crumbs on top.
  6. Chill and set: Refrigerate assembled jars for at least 2 hours, preferably 4 to 6 hours, to let flavors meld and layers set.
  7. Garnish and serve: Before serving, add a dollop of fresh whipped cream on top, sprinkle with cinnamon or pumpkin pie spice, and drizzle with caramel sauce if desired. Serve cold.

Notes

Let cream cheese soften completely to avoid lumps. Don’t skip the salt—it brightens the pumpkin flavor. Make your own pumpkin pie spice for fresher flavor. Crush cookies strategically for a mix of fine crumbs and small chunks. These parfaits improve after a few hours in the fridge. For neat layers, use a piping bag, but a spoon works fine. Store covered in the refrigerator for up to 4 days. Freeze without whipped cream topping for up to 2 months.

Nutrition

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