Layered Pumpkin Pie in a jar
|Serves:||10-12 jars of pie|
|FOR THE GRAHAM CRACKER CRUST:|
|1 1/2 c||graham cracker crumbs|
|3 Tbsp||brown sugar|
|4 Tbsp||unsalted butter, melted and slightly cooled|
get recipes @ goboldwithbutter.com
FOR THE WHIPPY CREAM CHEESE AND
FINISHING DOLLOP OF SWEETENED
|2 c||heavy whipping cream|
|1 1/2 c||sifted powder sugar|
|8 oz||cream cheese, at room temperature|
|FOR THE PUMPKIN|
|1 can(s)||15-oz. 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||ground ginger|
|1/4 tsp||ground cloves|
|the milk the recipe on pudding calls for|
|chocolate or other shavings for top of pie when serving|
These are not the shelf gift in a jars they require refridgeration and are just a cute add to a basket or a wonderful way to serve pie at a gathering like the 4th of july
Picture and recipe from farm girl doubles
Preheat oven to 350°. Place the mixing bowl and beater(s) for beating the cream into the freezer to chill.
First prepare the graham cracker crust layer. 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.
And the final layer, the pumpkin layer. Pour the 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.
Fill a pastry bag fitted with a large plain round tip (I used Ateco No. 808) with the whippy cream cheese mixture. Pipe a layer of this mixture onto the bottom of a jar (I used 8-ounce wide mouth Mason jars), starting at the perimeter of the jar and working to the center. Lightly tap the jar on a towel (so jar doesn’t break) on the counter, to settle the mixture in. Repeat this step with the rest of the jars.
Sprinkle the whippy 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 whippy cream cheese layer. Lightly tap again and repeat with the rest of the jars.
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.
Servings: 10 to 12 jars of pie, depending on how much you fill each jar