Pumpkin Pie in a Jar

12 small mason jars (I used half-pint wide mouth jars found at the grocery store, 1 dozen for about $7.99)

Graham Cracker Crust

• 1 1/2 cups finely crushed graham crackers (I ended up using about 1 1/2 packages of graham crackers and crushed them in my food processor)
• 1/3 cup sugar
• 6 Tablespoons melted butter

Mix these together well, then press into the small mason jars with your fingers, and chill in the fridge. I did not cook this crust.

Recipe for Pumpkin Cream Pie:

• 1 cup pumpkin (pureed)
• 2 cups cold milk
• 2 boxes of instant vanilla pudding (3.5 oz. size)
• 1 tsp. Pumpkin Pie Spice
• 1 cup frozen whipped topping, thawed (such as Cool Whip–or make your own whipping cream)
• Extra whipped topping for the top of the pies

Combine all ingredients in a bowl and mix together on low speed for 1 minute. Spoon filling into mason jars on top of the graham cracker crust. Top with a layer of whipped topping and chill in the fridge until set, for about 3 hours.