Adorable Individual Pumpkin Cream Pies & Recipe Link Up

Materials and the sequence of the job sit together on this page.

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. Adorable Individual 
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 option for little potted pumpkin pies on the striking blog inchmark, I immediately wanted to make some of my own. It was well fitted 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 option for a delicious fall treat–making little individual mini jars of pie just adds that extra special touch. It’s very straightforward 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 direct 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 direct “pumpkin cream pie” labels in photoshop (my go-to 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.