Hi, I’m Courtney from Sweeter Than Cupcakes. I love to fill my time sewing and baking then sharing things I learn along the way. This post was inspired by the dessert table I did for my daughter’s recent shabby chic pumpkin first birthday. With Thanksgiving around the corner, I put together a few new ways to present the traditional pumpkin pie. This is just a new spin on a classic.

Materials Needed:
- Prepared pumpkin pie - I simply mixed and baked the pumpkin pie based on the directions on the can of pumpkin puree. The only change is to omit the crust. Bake the pie filling in a greased pie dish without a crust.
- Cool Whip
- Packaged roll out pie crust
- cookie cutters
- push pop containers (you can find these here)
- canning jars (I used 4 oz. regular mouth jars)
- piping bags and large round tips
- cookie sheets
The three techniques I will show you are cracker style, push pop pie, and pie in a jar. For each technique I baked the crust before assembly. Let’s get started!