• 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.

Homemade pumpkin pie spice mix

• In a small bowl, mix the cinnamon, ground ginger, ground cloves and ground nutmeg with a spoon or whisk. Store the homemade pumpkin pie spice mix in a jar with a lid to keep fresh.

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.