No Bake Pumpkin Cheesecake in Mason Jars

Pumpkins make delicious fall recipes! They are even better when it’s so easy to prepare and made ready to serve in a Mason jar. This recipe is ideal for a special dessert served with whipped cream to friends or your family members.

No Bake Pumpkin Cheesecake in Mason Jars

Ingredients: 

Package of Graham Crackers
1/2 cup cold whole milk
1  small box (6-serving size) vanilla instant pudding
1 tsp homemade pumpkin pie spice (see below)
1 cup Pumpkin puree
2 1/2 cup Cool Whip
1 cup Heavy Cream
1/2 cup sugar
1/2 tsp vanilla

Homemade Pumpkin Pie Spice Mix: 

(Makes about 2 tbsp)

4 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg

-Store in a jar with a lid to keep fresh.

Container: 

Small Mason Jar

Directions: 

-Break up the graham crackers, put them into a zip lock bag. Using a rolling-pin, roll over the crackers several times until they are crushed.
-Add the pudding mix and spices to a bowl, pour in the milk and whisk until combined.
-Add the pumpkin puree whisking to blend into the pudding, spice and milk mixture.
-Spoon in the thawed Cool Whip until thoroughly combined.
-Place bowl into the refrigerator for about two hours.
-Chill a mixing bowl and beaters in a freezer until chilled.
-Remove from the freezer, pour in the heavy cream. Beat the cream on medium until it begins to form a peak.
-Gradually add in the sugar a little at a time.
-Add the vanilla. Continue to beat until the mixture forms a stiff peak.

Layering in the mason jar: 

-First layer the crushed graham cracker crumbs. Spread evenly throughout the bottom of the jar.
-Spoon in equal amounts of the pumpkin cream mixture.
-Top with a generous helping of freshly made whip cream.
-Store in the refrigerator until ready to serve.