Pumpkin Cream Pie
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
  • Graham Cracker Crust:
  • 1½ cups finely crushed graham crackers (about 1½ packages of graham crackers)
  • ⅓ cup sugar
  • 6 Tablespoons melted butter
  • 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
  1. Mix graham cracker crust ingredients together. Press into the mason jars with your fingers, and chill.
  2. Mix together all filling ingredients in a bowl by hand or on low speed with a blender 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 for about 3 hours.
Recipe by The Frugal Homemaker at https://thefrugalhomemaker.com/2012/10/07/pumpkin-cream-pie-served-in-individual-mason-jars-day-7-of-31-days-of-pinterest/