INTRODUCTION

Pumpkin pie is AWESOME. If you disagree then here's the door: 🚪

Alright, alright, I can let you stay ;)

I was originally going to write a skincare article (which I may publish Sunday,) but I got bored and started looking at magazines. I saw something about pumpkin pie in a jar on the cover of a Good Housekeeping magazine but they didn't show the recipe in the magazine or on their website, so after some digging around on the internet I saw this recipe on https://www.lifeloveandsugar.com, tested it out, and LOVED IT! I had to share it with you guys. This recipe is easy, fast, fun, delicious and super artsy, perfect for Instagram pics!

pie image

DISCLAIMER: This is not my own recipe. I did not invent this. If I did I would currently be auditioning for a cooking show.

INFO

Makes: 5-6 Jars, depending on jar size
Common allergens: Milk, gluten, eggs (can be substituted depending on your choices)
Vegan: No
Vegetarian: yEs, wHo PuTs MeAt iN pUmPkIn PiE
Sugar content: 16-18g per jar, depending on jar size
Total time: 1hr 20 mins
Hands-on prep time: 20 mins

INGREDIENTS

Pumpkin Filling:

  • 5 oz can pumpkin puree
  • 5 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 tbsp heavy cream
food, sweets, and desserts image Inspiring Image on We Heart It

Cream Cheese Filling:

  • 3 egg whites
  • 1/2 cup sugar
  • 4 oz cream cheese, softened
  • 1/4 tsp vanilla
  • 2 cups mini marshmallows
Cinnamon, cream cheese, and muffin image Image removed

Cookie Crunch:

  • 3/4 cup chopped gingersnaps
  • 3/4 cup chopped graham crackers
coffee, ginger, and leaves image chocolate, food, and marshmallow image

Extra:

  • Optional caramel sauce topping
  • Optional whipped cream topping

Add your own topping if you want!

INSTRUCTIONS

Wash your hands before cooking!

For the pumpkin pie filling:

1. Put your pumpkin puree into a medium-sized bowl.

2. Stir brown sugar, cinnamon, pumpkin pie spice, cloves, and heavy cream together and set aside.

pie, autumn, and fall image

For the cream cheese mousse:

1. Beat your egg whites in a bowl on medium-high until soft peaks form. It may look like whipped cream.

2. While beating, slowly add sugar, and beat until stiff peaks form. The mixture will go from being kind of frothy to smooth and thick. When done, set aside.

3. In another bowl, mix your cream cheese and vanilla together until smooth.

4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds so they get nice and sticky.

5. Add melted marshmallows to the cream cheese and stir until combined.

6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.

7. Add the remaining egg white mixture to the marshmallow mixture and carefully fold until well combined.

8. Refrigerate for about one hour.

blue, food, and girly image food, cake, and baking image

Cookie Mixture:

1. Crumple the gingersnap cookies and grahm crackers and put them in a bowl.

2. Grind with a spoon until it creates a crumbly and sticky-ish mixture.

christmas, winter, and light image sweets image

For putting together:

1. Get your cups or jars ready. Cover the bottom layer with 1-2 tablespoons of the cookie mixture.

2. Add about 2 tablespoons of pumpkin pie filling.

3. Add about two tablespoons of cream cheese.

4. Repeat until you reach the desired height.

5. Add toppings such as whipped cream or caramel sauce (optional)

Voila! Pumpkin Pie in a jar!

food, jar, and sweet image
Your result will not look like this. this is a random image that I thought went along with it.

THANK YOU!

I hope you enjoyed this article, and if you did, check out some of my other recipe articles!