{{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.
No comments:
Post a Comment