Pumpkin Pie in a Glass

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Fall is my “All Pumpkin Everything” time.

It is important to state I have been converted to a PSL (Pumpkin Spice Lifer) after downloading the Starbucks app.  This love for all things pumpkin spice has allowed me to enjoy pumpkin spice marsh-mellows, candles, waffles, and donuts (thank you Krispy Kreme).  I wanted some pumpkin pie and realized making a whole pie probably wasn’t the best choice since it’s just the two of us.  So, I decided to make a pumpkin pie in a glass.  The result is quite yummy, however I would recommend some changes.  I would of layered the chantilly cream throughout the dessert instead of just as a topping.

Prep time:  15 minutes           Yield:  3 servings              Difficulty:  easy

Ingredients for Pumpkin Pie:

1 1/2 packs of Graham crackers

1/2 stick of butter

1/2 cup of canned pureed pumpkin

1 1/2 teaspoons of ground cinnamon

Ingredients for Chantilly Cream:

1/2 cup of heavy whipped cream

1/4 cup of sugar (add more if preferred)


Combine graham crackers and melted butter in blender (use pulse button) for 45 seconds. Place graham cracker mixture in a separate bowl. Mix heavy whipped cream and sugar in blender until thick. In three jars layer graham cracker crumb followed by 2 tablespoons of pumpkin mix and top with Chantilly cream per jar. Refrigerate for 4 hours.

Thanks for stopping by.



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