Mini pumpkin pie pots recipe

As a bit of a celebration for all the Harry potter movies coming out on dvd me, my husband and our best friend had a harry potter marathon with the movies, food and drinks!. Of course me and my hubby being well...us we made a food event out of it, we included butter beer of course and for dinner we made a British meal with the classic Shepard pie. As for dessert i wanted to make something creative but something relatable to harry potter so i had a creative idea from www.verybestbaking.com and changed the recipe to my own liking. I hope you enjoy it as i did.

 Mini pumpkin pie pots recipe

Ingredients

    CRUST
    1 (1 1/4 cups) sleeve cinnamon graham crackers, finely crushed
    5 tablespoons butter, melted
    FILLING
    3 boxes (3.4 oz.) of jello instant pumpkin spice pudding
    1 (8 oz.) tub frozen whipped topping, thawed and divided
    2 tablespoons of cinnamon (to sprinkle on top)

1 Smucker's Sundae Syrup Butterscotch Flavored Syrup

Directions

FOR CRUST:
COMBINE cinnamon graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins. Pat crust down with back or side of measuring spoon.

FOR FILLING:
Follow instant pudding directions and fill in pots to top leaving an inch between the pudding and jar top.

TO ASSEMBLE:

Place some of the mixed cinnamon graham crackers on bottom than an inch of the butterscotch syrup. Than on top of that fill with the pumpkin spice pudding, after you fill most of the jar with the pumpkin spice pudding fill in about half an inch with the butterscotch syrup. Now to top it off get a tablespoon of whipped cream (thawed) and in each jar place a dollop of it and sprinkle a little cinnamon on top for that extra spice taste and decoration. Now just place the top on it to keep it fresh and chill immediately.