Mini Eclair Pumpkin Pie Jar
Pack fall flavors into a mason jar with layers of Delizza Belgian Mini Eclairs, pumpkin custard and whipped cream for a no-bake autumnal treat.
(Makes 6 to 8 jars)
- Delizza Belgian Mini Eclairs (room temperature)
- 15-ounce can pumpkin pie filling
- 5-ounce packet vanilla pudding mix
- ½ cup milk
- 3 tablespoons maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Whipped cream
- Wafer stick (as garnish)
- Pint-sized mason jars
In a medium bowl, combine pumpkin pie filling, vanilla pudding mix, milk, maple syrup, cinnamon and nutmeg. Use a mixer to incorporate ingredients thoroughly.
Assemble the pumpkin pie in jars. Place 2 Delizza Belgian Mini Eclairs at the base of each mason jar.
Pipe in or spoon a layer of whipped cream over the mini eclairs.
Pipe in or spoon a layer of the pumpkin pie mix over the whipped cream.
Top with a layer of whipped cream and garnish with a sprinkle of cinnamon.
Garnish each with a mini eclair and optional wafer stick. Enjoy.