pumpkin pie jars

pumpkin pie jars_hot for food

So you’ve finished making a magnificent Thanksgiving feast. Maybe you went all out and did it vegan-style with a cauliflower roast, green bean casserole, and of course some taters! Do you seriously have time to worry about dessert too?! I know, you’re saying “ain’t nobody got time for that!” and that’s why people often just serve store bought pumpkin and apple pies. If apple pie is your go-to, make my super easy apple crumble recipe instead. But you definitely have 10 minutes to make these super awesome homemade pumpkin pie jars that will impress everyone… yes, you do!

All you need is a can of pumpkin pie mix, a can of vegan whipped coconut cream, and 10 minutes to bake a very simple, easy crumble topping. A child could make this dessert, so you have no excuse! Pumpkin pie jars will be a hit with everyone at your dinner table. This recipe makes 4 servings, so make sure to double or triple the recipe depending on how many guests with sweet tooths you’re accommodating for! 

There’s a chance this delicious recipe might send you into a pumpkin craze. If so, don’t stress! I’ve got recipes for muffins, pancakes, and scones, and that’s just for starters. Let’s make the most of autumn while it lasts!

vegan pumpkin pie jars recipe

pumpkin pie jars_hot for food
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pumpkin pie jars

This is a perfect pumpkin party dessert you can make in 10 minutes flat.

Course Dessert
Cuisine American
Keyword pumpkin, pumpkin pie, pumpkin pie jars, vegan pumpkin pie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 x 250 ml jars
Author Lauren Toyota


crumble & topping

pumpkin pie filling (make this if you’re not using a ready-made can of pumpkin pie filling)

  • 1 can pure pumpkin puree
  • 1/3 C maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground all-spice
  • 1/4 tsp vanilla powder or vanilla extract


  1. Preheat your oven to 325°F.

  2. In a mixing bowl, whisk together pumpkin pie mix with 2 cups of coconut whipped cream and maple syrup. Chill in the fridge until the crumble is ready.

  3. If you’re making the homemade pumpkin pie filling, stir all the ingredients together in a bowl and refrigerate until the crumble is ready.

  4. Line a baking sheet with parchment paper. Roughly chop pecans and combine them with all-purpose flour, brown sugar, cinnamon, and cold vegan butter. Use your hands to combine and crumble the mixture until it’s sticking together.

  5. Lay it out evenly on the parchment lined baking sheet and bake for 8 to 10 minutes. Watch closely, as it can burn easily. Allow the crumble to cool before assembling the dessert.

  6. To assemble, add some of the chilled pumpkin mixture to the bottom of your serving jars/glasses, then add a layer of crumble, then a layer of coconut whipped cream, then pumpkin, crumble, and top with coconut whipped cream. Sprinkle cinnamon or nutmeg on top, if desired. 

Recipe Notes

It’s optional to combine the coconut whip with the pumpkin pie filling. It makes it creamier and sweeter, but also tastes just as good if you keep them separate. For this recipe I used Farmer’s Market Organic Brand pumpkin, which is great! You could also prepare these in the morning and keep them refrigerated until ready to serve. If you want to make homemade coconut whip, try this recipe.

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4 thoughts on “pumpkin pie jars”

  1. Hey. I just made your pumpkin pie jars. I feel like I’m in a happy creamy-sugary coma. So delicious! Unfortunately my whip was not cold enough. But still great. What should I do with the leftover coconut watery bit….?….

    1. we throw it in smoothies or in curries. usually we just mix it in with another can we’re using for a curry or a sauce.

  2. Made these the other night as a test before Thanksgiving day. LOVED. It was the easiest vegan pumpkin pie recipe I could find and it suited my taste buds perfectly with all the layers. Thanks!

  3. Hi, cannot wait to make these – thank you! Just wondering would making it the night before work or does the crumble become soggy? Thanks!

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