Thanksgiving Is Time To Be Thankful And This Pumpkin Pie Made In A Mason Jar Brings On The Gratitude
Pumpkin Pie made in a mason jar is truly something to be thankful for. This little dessert is perfect for one and your guests will love it. Each person gets a small mason jar with a pumpkin pie in it. They will never believe you made it, they will think you bought it at some boutique bakery or gourmet grocery store. But you will have made it and it will be awesome. Lets face it, everything is better in a mason jar. Mason jars are cute, they are charming, they are so fun.
When all of your pumpkin pie in a mason jar pies are done, put them in a fall basket and hand them out to your guests. Put their name on them to make them really special. Add a tag or a chalk board label to make them even more endearing and charming. These Pumpkin Pie jars make your friends feel very special, just as they were intended.
You can read an entire post about Megan’s mom’s pumpkin pie HERE. She makes pumpkin pie and mini pumpkin pies with whipped cream that are delicious. We are using her recipe to make our Pumpkin Pie in a mason jar too. It is a great versatile recipe for the holidays. Give it a try!
Pumpkin Pie In A Mason Jar Recipe Ingredients
1 29 ounce Can of pure Pumpkin (not canned pumpkin pie filling)
2 (14 oz) cans Sweetened Condensed Milk (not evaporated milk – the secret!)
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
1 Tsp Ground Nutmeg
1 Tsp Salt
- Pre-made refrigerated pie crust dough
Pumpkin Pie In A Mason Jar Directions
- Un-roll your pie crust so that it is on a flat surface.
- Take one of your 4 ounce mason jars and cut circles out of the entire pie crust.
- Place the circle in the bottom of the mason jar.
- Take your next pie crust and roll it out. Measure the width of the mason jar and cut a strip of dough long enough to line the inside of the jar.
- Press the pie crust dough into the sides of the jar and press the bottom seam together with the bottom round piece so there are no gaps.
- Cut off any excess that is hanging off the top edge with a dinner knife.
- Place the dough lined mason jar on a cookie sheet and move onto the next jar.
- When you are done with all of the pie crust dough lined jars and they are all on the cookie sheet, put them in the oven.
- Bake the mini pie crusts for 10 minutes or until they are lightly browned.
- Remove the jars from the oven and allow them to cool for 10 minutes.
- While the jars are baking begin mixing the pumpkin pie filling.
- In large mixing bowl combine all ingredients except the pie dough, of course. Mix very well with an electric mixer or by hand.
- Fill the pre-baked mason jar pie shells will the pumpkin mixture to the top.
- Bake 15 minutes at 425 degrees and then turn the oven temperature down to 350.
- Pumpkin Pie in a mason jar cooks very fast so just about 10 minutes more should do it. Insert a knife into the center of a pie and if it comes out clean then they are done.
- Remove them and cool before putting the lid on.
- Decorate your jar with ribbon, fabric, chalk board labels, etc. Decorating your jar makes it that much more fun to serve.
A Special Note: We like to cut out pretty fall patterns from the pie crust dough. Bake them at 350degrees until they are light brown. Allow the patterns to cool, then put one or two on top of each pie. So cute and fun.