No Bake Pumpkin Pie in a Jar

🧂 Ingredients

• 1½ cups graham cracker crumbs
• 3 tablespoons packed brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon Morton kosher salt
• ¼ cup unsalted butter, melted and slightly cooled
• 2 cups heavy whipping cream
• 1½ cups sifted powdered sugar
• 8 ounces cream cheese, softened
• 2 teaspoons pure vanilla extract
• 1 cup milk
• 1 can (15 ounces) pumpkin puree

  (not spiced pumpkin pie filling)
• 2 packages (4-serving size) Jell-O vanilla flavor instant pudding & pie filling
• 1½ teaspoons cinnamon
• ¼ teaspoon dried ginger
• ⅛ teaspoon cloves

Instructions

• 1 Preheat oven to 350°F. Place a mixing bowl and beater(s) into the freezer to
  chill, for beating the cream. Gather twelve wide-mouth 8-ounce glass jars.
• 2 Stir the graham cracker crumbs, sugar, cinnamon, and salt in a large bowl. Then
  add the melted butter and stir until evenly moistened. Spread the mixture in a
  9"x13'' pan. Bake for 5 minutes. Stir and bake for another 1-2 minutes or until
  nicely browned. Remove from oven and let cool completely while you prepare the
  other pie layers.
• 3 Using the chilled bowl and beaters, whip cream until stiff. Add powdered sugar
  and beat until just combined. Transfer the mixture to another bowl and set it in
  the fridge.
• 4 Add cream cheese to the same chilled bowl and beat until smooth, about 1 to 2
  minutes. Blend in vanilla.
• 5 Add half the whipped cream back into the bowl with the cream cheese, gently
  folding them together. Place the remaining whipped cream in the refrigerator, to
  add at the end of assembling the jars.
• 6 Pour milk into a large bowl. Add pumpkin, pudding mixes, and spices. Beat with a
  wire whisk for 2 minutes or until very well blended.
• 7 Add 2 tablespoons of graham cracker crumbs to each jar and press them into the
  bottom of the jar.
• 8 Fill a pastry bag fitted with a large pastry tip (I use Ateco #808 Plain Pastry
  Tip) with the cheesecake mixture. Pipe a layer of this mixture over the graham
  cracker layer. Fit another pastry bag with a large round tip and fill it with
  the pumpkin mixture. Pipe it over the cheesecake layer in the jars. Top with the
  reserved/refrigerated whipped cream. Sprinkle with additional graham cracker
  crumbs, if desired.

Nutrition Info