Tuesday, November 23, 2010

Pumpkin Cream Pots

{{Pumpkin Cream Pie}}

12 small mason jars (I used half-pint wide mouth jars)

Graham Cracker Crust

1 1/2 cups finely crushed graham crackers (I ended up using about 1

1/2 packages of graham crackers and crushed them in my food processor)

1/3 cup sugar

6 Tablespoons melted butter

Mix these together well, then press into the small mason jars with

your fingers, and chill in the fridge. I did not cook this crust.

Pie Filling:

1 cup pumpkin (pureed)

2 cups cold milk

2 boxes of instant vanilla pudding (3.5 oz. size)

1 tsp. Pumpkin Pie Spice

1 cup frozen whipped topping, thawed (such as Cool Whip–or make your own whipping cream)

Extra whipped topping for the top of the pies

Combine all ingredients in a bowl and mix together on low speed for 1 minute. Spoon filling into mason jars on top of the graham cracker crust. Top with a layer of whipped topping and chill in the fridge until set, for about 3 hours.

Pumpkin Pie Spice

1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice or ground cloves
1/8 teaspoon ground nutmeg

Mix all spices in a bowl and stir to blend. Makes one teaspoon of pumpkin pie spice!

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