NO BAKE PUMPKIN PIE IN A JAR

NO BAKE PUMPKIN PIE IN A JAR

Yield: 5-6 jars

INGREDIENTS:

PUMPKIN PIE FILLING

15 oz can pumpkin puree

5 tbsp brown sugar

1 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ground ginger

1/8 tsp ground cloves

2 tbsp heavy cream

CREAM CHEESE MOUSSE

3 egg whites

1/2 cup sugar

4 oz cream cheese, softened

1/4 tsp vanilla

2 cups mini marshmallows

COOKIE LAYER

3/4 cup chopped gingersnaps

3/4 cup chopped graham crackers

ADDITIONAL

Whipped cream for topping, if desired

Caramel sauce for topping, if desired

DIRECTIONS:

PUMPKIN PIE FILLING

1. Add pumpkin puree into a medium-sized bowl.

2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.

CREAM CHEESE MOUSSE

1. Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.

2. While beating, slowly add sugar, and beat until stiff peaks form. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.

3. In another bowl, mix cream cheese and vanilla together until smooth.

4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.

5. Add melted marshmallows to the cream cheese and stir until combined.

6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.

7. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.

8. Refrigerate for an hour or so.

TO ASSEMBLE

1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.

2. Add 2 tablespoons of pumpkin pie filling.

3. Add 2 tablespoons of cream cheese mousse.

4. Repeat layers 1-3. You should have 2 of each layer.

5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.