Graham Cracker crust
1 ½ cups crushed graham crackers (about 1 ½ packages)
1/3 cup of sugar 6 TBS. melted butter
Mix together, press in ½ pint mason jars with fingers, and chill in fridge.
Pumpkin Cream Pie
1 cup pumpkin pureed
2 cups cold milk
2 boxes of instant vanilla pudding (3.5 oz)
1 tsp pumpkin pie spice
1 cup frozen whipped topping thawed (Cool Whip) extra for top of pie
Combine all ingredients in a bowl and mix on low speed for 1 minute. Spoon filling into mason jars on top of graham cracker crust. Add Cool Whip topping. Chill in fridge for at least 3 hours with lid on. Makes about 12 jars.