I guess I have shown off a few other recipes lately, but I had to do it again…especially since I am such a lazy cook at the moment! I think you will agree that when I saw this on my friends collaborative crafting blog I had to ask if I could show it off. It is so adorable and it sounds delish. I thought this would be fun for the holiday season to show off.
Pumpkin Cream Pies
Pumpkin Cream Pies
Contributed by The Crafting Chicks
I love all things “mini.” Especially when it has to do with food. So when I saw the idea for little potted pumpkin pies on the beautiful blog inchmark, I immediately wanted to make some of my own. It was perfect timing, because I had a lunch get-together with some girlfriends last week and these mini desserts were a big hit with them! It’s such a fun idea for a delicious fall treat–making little individual mini jars of pie just adds that extra special touch. It’s very easy to put it all together.
Now, I don’t love regular pumpkin pie, but I DO love me some pumpkin cream pie and make it every year for fall and Thanksgiving. So that’s what I put into the little “pots” instead of regular pumpkin pie. It is a simple recipe with delicious results!
To make these, you will need the ingredients for pumpkin cream pie and graham cracker crust (in more detail below), as well as:
- 12 small mason jars (I used half-pint wide mouth jars found at the grocery store, 1 dozen for about $7.99)
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.
Recipe for Pumpkin Cream Pie:
- 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.
For the finishing touch I created some simple “pumpkin cream pie” labels in photoshop (my favorite font lately is LD Adornment), printed them out and used a 2.5 inch circle punch to cut them out. I used double sided sticky tape to stick the labels onto the flat lid on the jars. I also added a ribbon around the outside of the lid.
I think they look totally adorable and I love the layers of yumminess you can see with the clear glass jars. It’s fun to grab a spoon and get all three layers in one bite.
This would be a cute treat to take to neighbors and friends, to your Visiting Teaching ladies, or you could even use them as place settings at a holiday dinner–create name tags to put on the tops of the lids instead of the pie labels. A fun and different way to serve up dessert this fall.
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