Friday, September 27, 2013

Easy-Peasy Pumpkin Pie in a JAR!



Anything in a jar is downright adorable...and we already know about my pumpkin passion....

Combining the two was a natural for me to try!

Here is my recipe for pumpkin cream pie in a jar...


You will need the following:
6 half pint mason jars and lids
1 cup of Gingerbread cookies (crushed)
3 tablespoons of butter, melted
1/4 cup sugar
Box of vanilla pudding
Milk
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Whipped cream

1. Mix the melted butter, gingerbread crumbles and sugar, and press evenly in each of the mason jars.


2. In a preheated oven to 325 degrees, place the mason jars on a cookie sheet and bake the crust for 5-7 minutes.

3. Allow the mason jars to cool, and make the pudding according to the package directions.


4. Add the pumpkin puree and spices to the pudding, stirring until well blended.


5. Spoon the pudding mixture into the mason jars and seal, finger tight. Place in fridge and allow to cool 1 hour.

 
 
6. Once chilled, scoop whipped cream on top of the layers and sprinkle with cinnamon. Seal jars again and place in refrigerator for up to 3 days.

 
 

These make a great gift for any pumpkin lover....or you can hoard them for yourself.
Hey, autumn only comes once a year!


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