Blogger Susan Denney of Susan Denney shares a favorite recipe, Pumpkin Pie-in-a-Jar. Crazy creative Thanksgiving yum in a jar – that’s what these little pumpkin pies are!
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3
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boxes Pillsbury™ refrigerated pie crusts (6 crusts total)*
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12
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half-pint, wide-mouth canning jars with lids, washed, dried
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2
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cans (15 oz each) pumpkin (not pumpkin pie mix)
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1 1/2
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cups sugar
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4
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teaspoons pumpkin pie spice
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1
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teaspoon salt
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2
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cans (12 oz each) evaporated milk
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4
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eggs
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Cinnamon-sugar
Steps
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1
Heat oven to 425°F. Unroll 3 pie crusts; cut each into quarters to make 12 quarters total.
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2
Place 1 pie crust quarter in each jar, pressing and molding as necessary to fit bottom and sides. Pinch tears together to eliminate any holes.
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3
In large bowl, beat pumpkin, sugar, pumpkin pie spice, salt, evaporated milk and eggs with electric mixer on medium speed until well blended. To make pouring pumpkin mixture into jars easier, pour mixture into 4-cup glass measuring cup or glass pitcher. Divide mixture evenly among jars.
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4
With remaining pie crusts, cut into 1/2-inch-wide strips for lattice tops. Weave strips basket-style on top of pies. With fingers, gently wet top crusts with water. Sprinkle with cinnamon-sugar. Freeze pies 5 minutes to stiffen dough before baking.
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5
Place pies on ungreased cookie sheet. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 minutes longer. Place on cooling racks; cool completely, about 1 hour, before serving.
-
1
Heat oven to 425°F. Unroll 3 pie crusts; cut each into quarters to make 12 quarters total.
-
2
Place 1 pie crust quarter in each jar, pressing and molding as necessary to fit bottom and sides. Pinch tears together to eliminate any holes.
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3
In large bowl, beat pumpkin, sugar, pumpkin pie spice, salt, evaporated milk and eggs with electric mixer on medium speed until well blended. To make pouring pumpkin mixture into jars easier, pour mixture into 4-cup glass measuring cup or glass pitcher. Divide mixture evenly among jars.
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4
With remaining pie crusts, cut into 1/2-inch-wide strips for lattice tops. Weave strips basket-style on top of pies. With fingers, gently wet top crusts with water. Sprinkle with cinnamon-sugar. Freeze pies 5 minutes to stiffen dough before baking.
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5
Place pies on ungreased cookie sheet. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 minutes longer. Place on cooling racks; cool completely, about 1 hour, before serving.
Expert Tips
*You’ll need only 2 boxes of crust if you don’t want top crusts on your pies. Use 3 pie crusts for base crusts and 1 pie crust for mini cookies for the garnish).
From pie crust scraps, cut out cookie shapes using mini cookie cutters. Moisten with water and sprinkle with cinnamon-sugar. Bake at 350°F for 5 minutes or until golden brown. (Watch carefully, as bake time may vary.) To serve, top each cooled mini pie with a dollop of whipped cream and insert a baked mini cookie.
For gift giving, bake mini pies without the top crusts. After baking, cool completely. Then, place 1 baked mini cookie on top of each baked pie before adding the lid. Decorate the jar with ribbon.
No nutrition information available for this recipe
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