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Dessert // PUMPKIN PIE IN A JAR RECIPE

 

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Fall is quickly approaching, and these adorable Pumpkin Pie in a Jar treats are the perfect dessert for any upcoming party. They are much cuter than a traditional pumpkin pie and will be the hit of the party. They are also a great addition to your holiday dinner. It’s never too early to start planning the menu!

Pumpkin Pie in a Jar is also a great favor idea for a bridal shower, housewarming, or upcoming autumn wedding. With a little fabric and twine, you can turn these sweet treats into delightful favors. With this sweet treat brought to us by Shannon Mulligan Photography, the possibilities are endless!

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pumpkin-pie

PUMPKIN PIE IN A JAR

(Recipe adapted from A Farmgirl’s Dabbles)

ingredients

Graham Cracker Crust:

- 1-1/2 c. graham cracker crumbs

- 3 tbsp. light brown sugar

- 1/2 tbsp. cinnamon

- 1/2 tsp. salt

- 4 tbsp. unsalted butter, melted and slightly cooled

Whipped Cream Cheese Topping:

– 2 c. heavy whipping cream

-1-1/2 c. sifted powdered sugar

- 8 oz. cream cheese, at room temperature

- 2 tsp. pure vanilla extract

Pumpkin Layer:

-1 c. soy milk

- 1 15-oz. can pumpkin puree (not pre-spiced pumpkin pie filling)

- 2 pkg. (4-serving size) Jell-O vanilla flavor instant pudding & pie filling

- 1-1/2 tsp. cinnamon

- 1/4 tsp. nutmeg

- 1/8 tsp. pumpkin pie spice

- dark chocolate shavings to sprinkle over the top

instructions

Preheat oven to 350°. Place the mixing bowl and beater(s) for beating the cream into the freezer to chill.

Graham Cracker Crust:

Stir together the graham cracker crumbs, sugar, cinnamon, and salt. 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. Be careful not to burn. Remove from oven and let cool completely while you prepare the other pie layers.

Whipped Cream Cheese Topping:

Using your chilled bowl and beaters, whip the cream until stiff. Add the powdered sugar and beat just to combine. Place sweetened whipped cream in another bowl and set it in the refrigerator. Add the cream cheese to the same chilled bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla. Then, add half of the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to thoroughly combine. Place this bowl of Whipped Cream Cheese and the remaining half of the sweetened whipped cream back into the refrigerator to stay chilled.

Pumpkin Layer:

Pour the soy milk into a large bowl. Add the pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 minutes, or until very well blended. The mixture should be quite thick.

CONSTRUCTION:

Fill a pastry bag fitted with a large plain round tip with the Whipped Cream Cheese Topping. Pipe a layer of this mixture onto the bottom of a jar (I used 4-ounce wide mouth Mason jars), starting at the perimeter of the jar and working to the center. Lightly tap the jar on the counter to settle the mixture in. Repeat this step with the rest of the jars.

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.

Using the same large plain round tip, fill another pastry bag with the pumpkin pudding mixture. Pipe this mixture onto the graham cracker crust layer, in the same manner as the first Whipped Cream Cheese layer.

Lightly tap again and repeat with the rest of the jars.

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, or you can pipe a more refined swirl, like I did, using a star tip. Then finish with a sprinkling of graham cracker crust and chocolate shavings.

If you plan to transport these jars with their lids screwed on, keep in mind the height of your top dollop, if you don’t want it to get squished when you add the lid.

These jars of pie can easily be made the day prior to serving. In fact, I think they taste best after being completely chilled overnight.

 

 

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Recipes and photos by Shannon Mulligan Photography exclusively for Best Friends For Frosting

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5 Responses to PUMPKIN PIE IN A JAR RECIPE

  1. Liz Barhydt
    Liz September 29, 2013 at 3:30 pm #

    I love desserts in jars! Somehow it always tastes better!

  2. Maeve October 12, 2013 at 11:50 am #

    Would it work up okay using regular milk? I can’t have soy milk. >.<

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