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These small pumpkin pies were a lot of fun to make. I wanted to make my own version of Red Lobster’s pumpkin pie in a jar after tasting it. Without the constraints of being seen, I would have licked the jar clean! That’s exactly what I did after I nailed down my make-at-home version.

You can whip them up in no time flat, and they’re a lot more enjoyable to consume than your ordinary pie. No one seems to mind the size of their slice or the fact that the pie pan isn’t overflowing. Everything is devoured in one sitting, with everyone grabbing a spoon and digging in. And that’s how dessert should be!

The crust piled into this pumpkin pie contains a blend of both graham crackers and gingersnap biscuits. It’s like having the finest of both worlds at your fingertips. Whipped egg whites and tiny marshmallows give this mousse a luxuriously light and airy texture. Then you have the creamy pumpkin filling in all its spiced-up deliciousness.


For the Pumpkin Pie Filling

  • 15 oz can pumpkin puree
  • 5 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 tbsp heavy cream

For the Cream Cheese Mousse

  • 3 large egg whites
  • 1/2 tsp cream of tarter
  • 1/2 cup (104g) sugar
  • 4 oz cream cheese, softened
  • 1/4 tsp vanilla
  • 2 cups mini marshmallows

For the Gingersnap Graham Cracker Crust

  • 3/4 cup chopped gingersnaps
  • 3/4 cup chopped graham crackers


Make the Pie Filling

  1. Add pumpkin puree into a medium sized bowl.
  2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.

Make the Mousse

  1. Combine the egg whites, cream of tartar and sugar in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.
  2. Whisk constantly until sugar is dissolved and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.
  3. Using the whisk attachment on your mixer, beat the egg white mixture on low speed, gradually increasing to high, until soft peaks form, 5 to 7 minutes. When done, set egg white mixture aside.
  4. In another bowl, mix cream cheese and vanilla together until smooth.
  5. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.
  6. Add melted marshmallows to the cream cheese and stir until combined.
  7. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.
  8. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.
  9. Refrigerate for about an hour.

Make the Crust & Assemble

  1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.
  2. Add 2 tablespoons of pumpkin pie filling.
  3. Add 2 tablespoons of cream cheese mousse.
  4. Repeat layers 1-3. You should have 2 of each layer.
  5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream, or other desired toppings. Set in the fridge until ready to serve.



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