{ DIY }

EVEN EASIER THAN PIE

BY MARIE BRAWN
PHOTO BY MANDY SCHAFFER
ATM - Fall 2019 - Homestead - 01_sml

Fall has arrived in San Diego, and we’re seeing a changing of the guard at our local markets. Hearty squashes, antioxidant leafy greens, and root vegetables are taking center stage along with those delectable pumpkin pies!

No single food expresses the taste of fall better than pumpkin pie, with its sweet, pungent flavor enhanced with aromatic spices. But who says we have to eat it the same old way, year after year? This no-bake Pumpkin Pies in Jars recipe is delicious and fun to make. Gather the whole family—including the little ones—and assemble them together! 

Want to make your Pumpkin Pies in Jars ahead of time? No problem. Just top with whipped cream and a sprinkling of pumpkin pie spice before you serve. These yummy treats also make a great centerpiece. Or, put a lid on the jars, dress them with a festive ribbon, add a thank you label, and give them as a guest favor at your next gathering. Be sure to treat yourself to one too.

PUMPKIN PIE FILLING
15 oz can pumpkin puree
½ tsp pumpkin spice
1 tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
5 Tbsp brown sugar
2 Tbsp heavy cream

CREAM CHEESE FILLING
3 egg whites
½ cup sugar
4 oz cream cheese, softened
¼ tsp vanilla
2 cups marshmallow fluff

GINGERSNAP CRUST
1 cup crumbled gingersnaps
1 cup crumbled graham crackers

Make Fillings
1. In a medium bowl, add all pumpkin pie filling ingredients together. Mix and set aside.
2. Using a mixer, beat egg whites until they form soft peaks.
3. Slowly add sugar and beat until firm peaks appear. Set aside.
4. In a separate bowl, mix cream cheese, vanilla, and marshmallow fluff until smooth.
5. Slowly fold in the egg white mixture until well combined. Refrigerate overnight or 1 to 2 hours.

Assemble
6. Add gingersnap crumble to bottom of jars.
7. Layer with pumpkin pie filling.
8. Top with cream cheese filling. Repeat as desired for layers.
9. Refrigerate until ready to serve.
10. Top with a dollop of whipped cream and a dash of pumpkin pie spice and serve.