It didn’t take more than a couple dips of their spoons into these layered jars of delicious fun, for my husband and oldest daughter to declare that I could most definitely make these again. And I do agree. This recipe for Layered Pumpkin Pie in a Jar is a keeper!
You might recall that I’m not the biggest traditional pumpkin pie fan. Not that I don’t like them. I just think an exceptional pumpkin pie is hard to come by. Which is why I usually make pumpkin cheesecake…perfectly tall, creamy, and fall-spiced.
And for many years, early on in my baking, I turned to a layered pumpkin pie recipe from Kraft that utilized vanilla pudding and cream cheese. Everyone always loves its untraditional pumpkin pie texture, especially kids. So I decided to pipe those creamy layers into a jar this year. It makes for super fun individual portions, both beautiful to look at and easy to transport to your Thanksgiving feast at Grandma’s house.
Ingredients
- 1-1/2 c. graham cracker crumbs
- 3 T. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 4 T. unsalted butter, melted and slightly cooled
- 2 c. heavy whipping cream
- 1-1/2 c. sifted powdered sugar
- 8 oz. cream cheese, at room temperature
- 2 tsp. pure vanilla extract
- 1 c. milk
- 1 15-oz. can pumpkin puree (not pre-spiced pumpkin pie filling)
- 2 pkg. (4-serving size) Jell-O vanilla flavor instant pudding & pie filling
- 1-1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- semi-sweet chocolate shavings to sprinkle over the top
Preparation
Preheat oven to 350°. Place the mixing bowl and beater(s) for beating the cream into the freezer to chill.
Stir together the graham cracker crumbs, sugar, cinnamon, and salt. Then add the melted butter and stir until evenly moistened. Spread mixture in a 9'' x 13'' pan and bake for 5 minutes. Stir and bake for another minute or two, or until crumbs are fragrant and nicely browned. Be careful not to burn. Remove from oven and let cool completely while you prepare the other pie layers.
My favorite part! Using your chilled bowl and beaters, whip the cream until stiff. Add the powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator. Add the cream cheese to the same chilled bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla. Now add half of the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to thoroughly combine. This tastes awesome! Place this bowl of whippy cream cheese and the remaining half of the sweetened whipped cream back into the refrigerator to stay chilled.
Pour the milk into a large bowl. Add the pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 minutes, or until very well blended. The mixture should be quite thick.
Fill a pastry bag fitted with a large plain round tip (I used Ateco No. 808) with the whippy cream cheese mixture. Pipe a layer of this mixture onto the bottom of a jar (I used 8-ounce wide mouth Mason jars), starting at the perimeter of the jar and working to the center. Lightly tap the jar on a towel (so jar doesn’t break) on the counter, to settle the mixture in. Repeat this step with the rest of the jars.
Sprinkle the whippy cream cheese layer with 2 tablespoons of baked graham cracker crumbs. Lightly tap the jar again to even out the crumbs. Repeat with the rest of the jars.
Using the same large plain round tip, fill another pastry bag with the pumpkin pudding mixture. Pipe this mixture onto the graham cracker crust layer, in the same manner as the first whippy cream cheese layer. Lightly tap again and repeat with the rest of the jars.
Now you can simply add a dollop of the reserved sweetened whipped cream (without the added cream cheese) to the top of each pie with a spoon, or you can pipe a more refined swirl, like I did, using the same large plain round tip. Then finish with a sprinkling of graham cracker crust and chocolate shavings, if desired. If you plan to transport these jars with their lids screwed on, keep in mind the height of your top dollop, if you don’t want it to get smooshed when you add the lid.
These jars of pie can easily be made the day prior to serving. In fact, I think they taste best after being completely chilled overnight.
Source
The whippy cream cheese layer was adapted from my aunt Patsy's Strawberry Pie. The pumpkin layer, along with the general concept of this layered pie, was adapted from Kraft.
I’m linking up with the following this week:
Cheryl at TidyMom for I’m Lovin’ It (Hello Gorgeous Hair Extensions)
Allison at Alli ‘n Son for Sweet Tooth Friday (Chocolate Covered Caramel Apples)
Robyn at Add a Pinch for Mingle Monday
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and Harvard Common Press”
This is brilliant! I’m thinking, how easy to pack up and take along..love it!
Thanks, Sherri – I love individual anything, and this one is especially festive. My family loved it!
I love jar desserts and these layered pumpkin pies are adorable, well beautiful actually. Love your presentation of them and I’m sure everyone at your Thanksgiving feast are going to love them!
Thank you, Paula. It was my first time trying a jar dessert. Too much fun!
Not only does is sound delicious, it’s really pretty! I love this idea…thank you.
cherylK recently posted..Kale & White Bean Soup
You’re so welcome – thanks for stopping by!
Looks good. Sounds good. Must be good. The presentation satifies the crafter in me too. I think this will be on my table sometime soon.
Must be good, indeed. It really was alot of fun. An extra special little dessert presentation. Thanks, Karyl!
This the cutest pumpkin pie I’ve ever seen!! Have a great weekend!
Stephanie recently posted..Friday’s Fancies – Happy Halloween
Thank you so much, Stephanie! Happy weekend to you, too!
What a divine little dessert!
Maria recently posted..Sweet Potato Kale Pizza with Rosemary & Red Onion
Thank you, Maria.
I can’t tell you how much I love these! Gorgeous photo!
Candy recently posted..Hog Wild Chili
Thank you, Candy – wonderful to hear from you!
I’m a huge fan of the “in a jar” presentation! Looks amazing!
Blog is the New Black recently posted..Caramel Apple Cookies
Thank you! It was my first attempt at dessert in a jar. I just might be hooked – it was alot of fun!
What a pretty presentation, I love the little decoration.
Sylvie @ Gourmande in the Kitchen recently posted..Marinated Olives with Garlic, Rosemary and Thyme | An Ancient Fruit
Thank you, dear Sylvie.
What a great idea! I might actually do this one. Maybe the new apartment has a better oven.
Thank you, Annemarie. The only thing that gets baked in this recipe is the graham cracker crumb layer, so I wouldn’t worry too much about your oven!
I am enamored with all the “little jar” recipes appearing on the web. This one is particularly wonderful! How fun would this be to bring to a potluck or Thanksgiving dinner for dessert? Great job. And, mmmmmm.
Nancy @SensitivePantry recently posted..Baked Breakfast: Quinoa Oatmeal
Lovely to hear from you, Nancy! This would surely be a fun dessert for a Thanksgiving potluck…we’re still waiting to hear about our plans, to see if we might make these.
These look beautiful and delicious. I’ve just recently bought some canning jars so I’m hoping to be able to start making more treats in jars. I’d like to invite you to share your recipe on Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/10/sweet-indulgences-sunday-28.html
these look and sound delicious Brenda!!
Thanks for linking up this week! I featured your post in my wrap up http://tidymom.net/2011/10-last-minute-halloween-ideas/ Happy Halloween!
TidyMom recently posted..I’m Lovin’ It Wrap Up – 10 Last Minute Halloween Ideas
I’m so happy I found your blog through Cheryl at Tidy Mom. This is a great idea for a take home treat after our family’s big Thanksgiving meal.
Rhondi recently posted..Pumpkin Pie
I’ve had your pie, and I’ve had Patsy’s strawberry pie, so I am just imagining the flavors together. Heavenly! And your photos are outstanding.
LOVE everything about it! Looks delicious and so pretty!!!
This is really the most beautiful version of pumpkin in a jar desserts I have seen this year. They way you decorated the jar takes it over the top!
SweetSugarBelle recently posted..El Dia De Los Muertos {Day of the Dead Cookies}
So, cute, Brenda! I love all the different layers that are going on.
Shaina recently posted..Trick or Treats: Post-Halloween Menu and a Zojirushi Treat!
I love jar desserts, been playing with them this year. Now, I am going to have to make these. What a fun thing to bring to a festive gathering! Thanks!!
I found you on pinterest. This pie looks fabulous.
Just curious, what size jar did you use in the picture? Thanks!
Hi Kim! Thanks for bringing that to my attention – I should have included that info! I used 8-ounce wide mouth Mason jars. I updated the recipe to reflect this. Hope you like them!
They look so pretty and delicious…these would make friendly little gifts too!
carpeseason | Liz recently posted..Stuffed Pumpkin Cave of Wonders
Thank you, Liz – so nice to meet you…and fun to learn you’re from MN, too!
These are beautiful and what a great idea. I just “pin” this on Pinterest.
Amy Tong recently posted..How to Make Won Ton Noodle Soup (鮮蝦雲吞湯麵)—with Step by Step Pictorial
Thank you so much, Amy – wonderful to hear from you!
I am obsessed with any and every dessert in a jar! These are going to be the star of my dessert spread this year. Thanks for the inspiration!
Kelly Senyei recently posted..Roasted Garlic Hummus
Yay! I hope you like them. So nice to hear from you, Kelly!
I am drooling this looks so delicious! Thanks so much for this recipe! I cannot wait to make it for my family’s Thanksgiving dessert!
Thank you, Natalie – I hope you like it!!
I’d totally fogotten how much I like that double layer pie! And I LOVE anything in a jar, so this is right up my alley! Beautiful job!
Glory/ Glorious Treats recently posted..Chocolate Pecan Pie Bars {Recipe}
Thank you so much, Glory – lovely to hear from you!
These should have been named “heavenly little jars of goodness” I made these for a birthday dinner for our son in law. We were having the dinner out in our woods & had to carry everything so these were perfect…..and heavenly! thanks for sharing!
xo
katie
katieb recently posted..an autumn walk in the woods~
That sounds like so much fun! I am so happy you liked the pies, and love your new name for them. Thanks for letting me know!!
What did you use for the tops of the lids? It looks like a decorative paper or something.
Hi Amy! It’s just a light natural colored burlap, cut into a circle. Easy peasy!
This is such a stinkin’ cute idea! The shot of the jar opened up with the whipped cream on top made me drool just a little
Thank you so much, Sally! They’re pretty fun!
This looks like so much fun! I have always loved the layered pumpkin pie, too.
Just found your blog today! (I was reading about the virtual baby shower on Bake at 350.) I love your posts!
Thanks, Heidi – wonderful to hear from you!
These are so cute! They would make a great gift for the holidays!
Amber, RD recently posted..Easy Apple Pecan Cinnamon Rolls With Maple Cream Cheese Frosting
Thanks, Amber. And – yes – they would!!
I am so in love with this! Pinned & Facebooked!
Thank you so much, Marla! {super appreciated}
This is just way too adorable!!! I am thinking these would be such a great take home for my guests to have with the plate of leftovers they take home!!
Deborah Dowd recently posted..A Hidden Gem in Toano – Dudley’s Farmhouse Grille
Wow. Yes, that would be an awesome gift to send home guests with. Great idea!!
OMG, these were the hit of Thanksgiving! I got twelve from the recipe. Def will keep this recipe in the “permanent” file
I thought there was going to be fight to take home the leftover jars. thanks for the great post.
How far in advance could I make this? I’m hosting Christmas this year (a first!) and I’d love to make this the day before everyone gets here! Thanks for the recipe! It looks so yummy and I cannot wait to make it!
Hi Natalie! I actually like them better after they’ve been refrigerated overnight. You can definitely make these the day before. Perfect, huh?!
Best wishes with your first Christmas hosting!! Hope you and your guests like these!
Fifteen ingredients and a messy kitchen for that?
No way. I’ll do the quick and dirty method with a ready made pie.
Do you think these would travel ok by mail if they were sealed correctly?
I don’t think these would travel well. They would need to be kept cold and upright.
wow I can see from the number of comments this was a popular post!! looks delicious. great party dessert!
Sheila recently posted..Blueberry Apple Cobbler
Made these for my family thanksgiving (We’re in Canada) and they worked out awesome! Way better when chilled over night, will definitely be making some to bring back to university!
Wonderful! I’m so happy to hear this – thanks, Kristen!
I am sure that these are amazing…and they are just so stinkin’ cute.
Soooooooo festive!
Thank you so much, Kelli. They taste great and are super fun!
This is without a doubt the cutest thing ever. Yum!
Love your blog – your recipes really remind me of growing up in NH before I moved to London UK.
Thank you so much, Heidi.
I am trying to come up with something festive/home made to send to my boyfriend overseas for thanksgiving. This would be perfect! Do you know if this recipe could w/stand shipping and handling for a few weeks? Or do you happen to have another pumpkin pie recipe that would? Thanks!
Hello Chloe – This would not be a good recipe to withstand weeks of shipping, as it requires refrigeration & needs to be kept completely upright. The only thing pumpkin I have on my site that could withstand shipping might be the pumpkin chocolate chip muffins. But I have reservations about any baked goods still being good after shipping and handling that could last a few weeks.
My Mom made these as a special dessert for my rehearsal dinner the night before my wedding, and they were delicious!! I’m planning to make this recipe as a layered dish in a 9 x 13 pan for my company potluck lunch this week. Super scrumptious!!
These look so fabulous! What would happen if I made the recipe without the Jello pudding/pie filling? Something(s) I can use in place of it?
Thanks bunches.
I haven’t experimented without the pudding mix. I wanted a dessert that wasn’t baked in the oven, and the pudding gives the pumpkin a nice creamy substantial fill. Please let me know if you try anything different with this!