Red Lobster Layered Pumpkin Pie in a Jar

Red Lobster Layered Pumpkin Pie in a Jar
With pumpkin so popular at this time of the year, this dessert is a fabulous way to create individual portions that are adorable and festive!
Recipe courtesy of Red Lobster
Serves: 10-12

Ingredients
Graham Cracker Crust Layer:

1- ½ cups graham cracker crumbs
3 tablespoons brown sugar
½ teaspoon cinnamon
½ teaspoon salt
4 tablespoons unsalted butter, melted and slightly cooled

Whipped Cream Layer:

2 cups heavy whipping cream
1- ½ cups sifted confectioners' sugar
8 ounces cream cheese, at room temperature
2 teaspoons pure vanilla extract

Pumpkin Layer:

1 cup milk
One 15-ounce can pumpkin puree (not pre-spiced pumpkin pie filling)
2 packages (4-serving size) Jell-O vanilla flavor instant pudding and pie filling
1- ½ teaspoons cinnamon
¼ teaspoon ginger
⅛ teaspoon cloves
Semi-sweet chocolate shavings to sprinkle over the top (optional)
12 10-ounce wide-mouth mason jars

Instructions

Preheat oven to 350 degrees.
Place mixing bowl and beaters into the freezer to chill.

Graham Cracker Crust Layer:

In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon and salt.
Add melted butter and stir until evenly moistened.
In 9- by 13-inch pan, spread mixture and bake for 5 minutes.
Stir and bake for another minute or two, or until crumbs are fragrant and nicely browned. Be careful not to burn.
Remove from oven and let cool completely while you prepare the other pie layers.

Whipped Cream Layer:

Use chilled bowl and beaters to whip cream until stiff.
Add powdered sugar to whip cream and beat just to combine.
Move sweetened whipped cream to another bowl and place in refrigerator.
Add cream cheese to same chilled bowl and cream until very smooth, about 1 to 2 minutes.
Blend in vanilla.
Add half of sweetened whipped cream back into chilled bowl with cream cheese, gently folding to thoroughly combine.
Place this bowl of whipped cream cheese and the remaining half of the sweetened whipped cream back into the refrigerator to stay chilled.

Pumpkin Layer:

Pour milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk for 2 minutes, or until very well blended. The mixture should be thick.

Combine the Layers:

Fill pastry bag fitted with a large plain round tip (or use a sturdy plastic storage bag with a hole cut in one corner) with whipped cream cheese mixture.
Pipe a layer of the mixture onto the bottom of a jar, starting at the perimeter of the jar and working toward the center. Lightly tap the jar on a towel (so jar doesn't break) on the counter, to settle the mixture. Repeat this step with the rest of the jars.
Sprinkle the whipped cream cheese layer with 2 tablespoons baked graham cracker crumbs. Lightly tap the jar again to even out the crumbs. Repeat with the rest of the jars.
Fill another pastry bag with the pumpkin pudding mixture. Pipe this mixture onto the graham cracker crust layer, in the same manner as the first whipped cream cheese layer. Lightly tap again and repeat with the rest of the jars.
Add dollop of the reserved sweetened whipped cream (without the added cream cheese) to the top of each pie with a spoon.
Finish with a sprinkling of graham cracker crust and chocolate shavings, if desired.

Notes
If you plan to transport these jars with their lids screwed on, keep in mind the height of your top dollop, if you don’t want it to get smashed when you add the lid.
Make ahead: Can be prepared one day ahead and kept chilled in the refrigerator.