Ingredients
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1 cup pumpkin puree
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1 cup whipped cream cheese (or regular, room temperature)
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1 teaspoon pumpkin pie spice
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3 tablespoons brown sugar
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2 cups heavy whipping cream (very cold)
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2 tablespoons powdered sugar
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2 sleeves graham crackers, crushed (~2 1/2 cups)
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10 (8-ounce) mason jars
Instructions
1. Pumpkin Base
Using an electric mixer, beat:
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Pumpkin puree
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Cream cheese
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Pumpkin pie spice
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Brown sugar
Mix approximately 2 minutes, until fully homogenized and smooth.
2. Whipped Cream
In a chilled bowl, beat heavy cream and powdered sugar 4–5 minutes until soft-to-medium peaks form.
3. Layering Protocol
Assemble in jars in this sequence:
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Graham cracker crumbs
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Pumpkin cream cheese mixture
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Whipped cream
Repeat layers (minimum two full rotations) until jar is filled. Finish with whipped cream for presentation.
4. Chill & Serve
Refrigerate until ready to serve. Optimal texture is achieved after at least 1 hour of chilling, allowing crumb hydration without structural collapse.
Notes
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Crushing efficiency: Crush grahams in-package or in a sealed bag for uniform crumb size.
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Peak control: Avoid over-whipping cream; stiff peaks can create a grainy mouthfeel.
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Advance prep: Can be prepared up to 24 hours ahead; texture remains stable due to cream cheese structure.
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Presentation control: Pipe whipped cream for clean, layered definition if visual precision is desired.
This format provides a high-impact Thanksgiving dessert with minimal labor and no oven dependency.
