Pumpkin Pie In a Jar

Total Time: Prep: Level: Easy  Serves: 4


  • 3 c. finely crushed ginger snaps, plus more for garnish
  • 12 tbsp. butter, melted
  • 1 15-oz can pumpkin puree
  • 3 tbsp. sugar
  • 1 tsp. cinnamon
  • 2 c. heavy cream
  • 8 oz. cream cheese, softened


  1. Make crust: In a large bowl, mix ginger snap crumbs with melted butter until fully coated.
  2. Make pumpkin layer: In a small bowl, mix pumpkin puree with 1 tablespoon sugar and cinnamon. (For best results, transfer mixture to a piping bag.)
  3. Make cream layer: In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in cream cheese and remaining two tablespoons sugar. (For best results, transfer mixture to a piping bag.)
  4. Among four mason jars, layer ginger snap crust, pumpkin, and cream, alternating until you reach the top of the jar.
  5. Garnish with ginger snaps and serve.

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