Pumpkin Mason Jar Dessert

Let's make a dessert that you don't have to share with anyone! Pumpkin Mason Jar Dessert is another easy pumpkin dessert that's made with a pumpkin cheesecake pudding mixture and then layered with store-bought pound cake. Sounds yummy, right?

This was inspired by my Pumpkin Cheesecake Pudding recipe also on this site. It's another easy no-bake dessert that I know you love. And to be honest with you, I love them too!

This easy dessert recipe would make a great addition to a dessert buffet for Thanksgiving or any other holiday celebration. It's even delicious for a weekend family get-together.

Table of Contents

• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Instructions
• Variations
• Substitions
• Storage
• Prep-Ahead Recipe Tips
• Top Recipe Tip
• 💬 Comments

Looking for more Easy Desserts and Pumpkin Recipes? Try my Pumpkin Cheesecake in a Jar or my Mason Jar Pumpkin Cheesecake recipe.

 Mason Jar Gifts for the HolidaysClick HERE for More Information

 

Helpful Kitchen Tools

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Main Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

• Cream cheese - softened
• Canned pumpkin puree - not pumpkin pie filling
• Sweetened condensed milk
• Vanilla flavored instant pudding mix
• Whipped topping - defrosted
• Pumpkin pie spice
• Pound cake - you can use homemade if you want, but I used store-bought. I don't think it changes the taste of the dessert at all.

Step-by-Step Instructions

Step 1 | Make the Filling

• In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
• Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
• Scrap down the sides of the bowl.
• Add the sweetened condensed milk, followed by the vanilla pudding mix.
• Mix again until everything is combined.
• Refrigerate the mixture until the pudding has firmed up. This should take about 30 minutes or so.
• At this point you could store the mixture in an air-tight container and refrigerate till the next day.

Step 2 | Prepare the Pound Cake Circles

• Remove the pound cake from the packaging and set on a cutting board.
• Slice the pound cake into ½ to 1 inch slices.
• Then place an inverted mason jar on top of the pound cake slice and press down. We're using the mason jar as a cookie cutter or biscuit cutter.
• Place the cut out pound cake into the bottom of the mason jar. Use the tart tamper if necessary to get the slice down to the bottom without it breaking.

Step 3 | Add the Pudding Mixture

• Remove the pudding mixture from the refrigerator and add a scoop to each mason jar.
• Add a layer of Cool Whip and then add another layer of pudding.
• You could add as many layers as your mason jar will hold, but I think two layers is fine.
• Top each mason jar with whipped cream, chopped pecans and a sprinkle of cinnamon/sugar if desired.

Step 4 | Serving Tips

• Refrigerate until you're ready to serve.
• Right before serving, top the pumpkin cheesecake pudding with a dollop of the reserved whipped topping on top.
• Then sprinkle chopped pecans if desired.

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Variations

Here are a few ways you can change up this recipe:

• Dip - this pumpkin cheesecake pudding would also make a great dip. Place it in a bowl surrounded by cinnamon crackers for a fun appetizer.
• No Bake Pie - add the mixture to a store-bought graham cracker pie shell and you have another easy dessert.
• See this No Bake Pumpkin Cheesecake with Pudding Mix on my website!

Substitions

• Fat Free Cool Whip - you could substitute a lower calorie or fat free version of the whipped topping.
• Ginger Snap Cookies- try using a different flavor of cookie crumbs to layer the pudding.
• Pumpkin Bread - replace the pound cake with pumpkin bread!

Storage

• Store the mason jar desserts in the refrigerator covered with either the mason jar lids or plastic wrap for 2 to 3 days.
• It's best to store them without the whipped cream on top.
• These ingredients do not stand up well to freezing.

Prep-Ahead Recipe Tips

Here are a few prep-ahead tips to help you make this recipe for company:

• Prepare the pudding following the directions and store in a covered container in the refrigerator.
• Also, slice and cut out the pound cake ahead of time. Store them in a plastic storage bag.
• The next day, prepare the dessert according to the steps above.
• Cover each cup with plastic wrap and store in the refrigerator until ready to serve.
• Right before serving, add the whipped cream and chopped pecans.

Top Recipe Tip

Make sure both the Cool Whipped Topping and the cream cheese are softened to room temperature before combining them with the

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