Pumpkin pies in a jar are great to make ahead of time and take to your family feast.
Prep Time: 30 min.
Cook Time: 7 min.
Yields: 10 to 12 jars of pie
Pumpkin Pie in a Jar Supplies
• 10–12 wide-mouthed mason jars (8-ounce)
For Graham Cracker Crust Layer
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons butter, melted and slightly cooled
For Whipped Cream Cheese Layer
• 2 cups heavy whipping cream
• 1 1/2 cups sifted powdered sugar
• 8 ounces cream cheese, at room temperature
• 2 teaspoons pure vanilla extract
For Pumpkin Layer
• 1 cup milk
• 1 15-ounce can pumpkin puree (not pre-spiced pumpkin pie filling)
• 2 packages (4-serving size) Jell-O vanilla flavor instant pudding and pie filling
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
* For an easy metric conversion chart, search the Internet for “metric kitchen.”
How to Make Pumpkin Pie in a Jar
For Graham Cracker Crust Layer
Preheat oven to 350° F.
Stir together the graham cracker crumbs, sugar, and cinnamon. Then add the melted butter and stir until evenly moistened. Spread mixture in a 9” x 13” pan and bake for 5 minutes. Stir and bake for another minute or two, or until crumbs are fragrant and nicely browned. Remove from oven and let cool completely while you prepare the other pie layers.
For Whipped Cream Cheese Layer
Whip the cream until stiff. Add the powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator. Add the cream cheese to the same bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla. Now add half of the sweetened whipped cream back into the bowl with the cream cheese, gently folding to thoroughly combine. Place this mixture in the refrigerator to stay chilled.
For Pumpkin Layer
Pour the milk into a large bowl. Add the pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 minutes until very well blended. The mixture should be quite thick.
Add the Layers into the Jars — this is Where the Kids Get Involved!
1. Spoon approximately 2 tablespoons of the whipped cream cheese into the bottom of the jar. Be careful to avoid getting it on the sides of the jar. Lightly tap the jar on a towel (so it doesn’t break) on the counter, to settle the mixture. Repeat this step with the rest of the jars.
2. Sprinkle the whipped cream cheese layer with 2 tablespoons of baked graham cracker crumbs. Lightly tap the jar again to even out the crumbs. Repeat with the rest of the jars.
3. Spoon approximately 2 tablespoons of the pumpkin pudding mixture on top of the graham cracker crumbs. Lightly tap again and repeat with the rest of the jars.
4. Now you can simply add a dollop of the reserved sweetened whipped cream (without the added cream cheese) to the top of each pie with a spoon. Finish with a sprinkling of graham cracker crust.
5. Refrigerate and enjoy!