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.
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