Pies-in-Jars

Serves 15 (Ideal size serving for children)

This recipe makes 15 pies-in-jars in 3 different flavors: 5 pumpkin-gingersnap, 5 lemon-graham, and 5 vanilla-ladyfinger. The cream layer goes on the pumpkin and lemon pies, and the whipped cream topping goes on all 15.

CREAM LAYER (FOR PUMPKIN-GINGERSNAP AND LEMON-GRAHAM)

  • 2 cups / 500 ml whipping cream
  • cup / 375 ml icing sugar
  • 8 ounces / 250 g cream cheese, room temperature
  • 2 teaspoons / 10 ml vanilla extract
  1. Whip cream until stiff, add icing sugar, and beat just until combined.
  2. In another bowl, beat cream cheese until creamy and then blend in vanilla.
  3. Gently whisk half of the sweetened whipped cream into the cream-cheese mixture. Set aside the other half to use as a topping for the 15 jars before serving.
  4. Divide cream-cheese mixture in half: one half for the 5 pumpkin-gingersnap jars, and the other half for the 5 lemon-graham jars.


PUMPKIN-GINGERSNAP

  • ¾ cup / 175 ml gingersnap cookie crumbs, processed until fine
  • 1 tablespoon / 15 ml butter, melted
  • ½ cup / 125 ml milk
  • 1 cup / 250 ml pumpkin purée
  • 1 4-serving / 102-g box instant vanilla pudding
  • 1 teaspoon / 5 ml cinnamon
  • ¼ teaspoon / 1 ml ground ginger
  • Toasted pecans for garnish

 

  1. Pour melted butter over gingersnap cookie crumbs and mix until crumbly.
  2. Spoon evenly into 5 jam jars. Set aside.
  3. Put all remaining ingredients (except pecans) into a medium bowl. Whisk for 2 minutes. The mixture will be quite thick.
  4. Spoon half of the cream layer on top of the gingersnap cookie base in the 5 prepared jam jars.\
  5. Cover with a layer of pumpkin mixture.
  6. If serving right away, pipe some of the whipped cream on top and garnish with toasted pecans.
  7. Screw lids on jars and store in refrigerator.


LEMON-GRAHAM

  • 2 cups / 500 ml prepared lemon pie filling
  • Graham cracker crumbs

 

  1. Spoon half of the cream layer into 5 jam jars.
  2. Add a layer of lemon pie filling, followed by a layer of graham cracker crumbs.
  3. Top with reserved whipped cream.
  4. Screw lids on jars and store in refrigerator.


VANILLA-LADYFINGER

  • 2 cups / 500 ml prepared vanilla pudding
  • Ladyfingers

 

  • Crumble pieces of ladyfingers in the bottom of 5 jam jars. Cover with a layer of vanilla pudding.
  • Top with reserved whipped cream and fresh berries.
  • Screw lids on jars and store in refrigerator.


Tip: These "pies" can be prepared the day before serving. If you do so, omit the whipped cream until ready to serve.