Pumpkin Pie In a Jar?! These are adorable on a family table as place settings and can be wrapped and packaged for a special delivery. Anything in a mason jar is cuter, right?
Is there anything better than pumpkin pie this time of year? I really don’t think so! Pumpkin pie is so nostalgic…one whiff and memories of family, sweaters, and laughter fill my mind. It’s wonderful isn’t it? But the one thing that can make pumpkin pie even better than it’s traditional circular shape is to throw it in a mason jar. Seriously! Pumpkin pie in a jar is a real thing and it’s a beauty.
I love anything in a mason jar, especially if it’s one of the cute little 4 oz mason jars. They are adorable!
Another great thing about having a pie in a jar is that they package up beautifully. Wrap some cute twine around the lids and hand them out as favors at a party, to coworkers and friends at Thanksgiving.
And they make the cutest placeholders for a family dinner. Everyone will love seeing their own little pie at their place setting. Dab on some whip cream and you are set!
It’s also really good for portion control too. If you care about calories around the holidays. I usually don’t. I’m of the opinion that calories don’t count on a holiday. But somehow, I always rethink that theory come January…
All right, so by now you’re wondering how to make these babies, right?
I put together a video showing you how I did it. And if you would rather read it, I added the major steps below.
Now for the tips.
This recipe filled about 10 4 oz mason jars. And to save on time, I used refrigerated pie dough from the store. Homemade is always best but time is precious too, right?
I rolled out the pie dough and cut out the crust into 10 crust bottoms. The cookie cutter that I used was slightly bigger than the jars and it is actually a spider web shape. It works! I wanted the crust to creep up around the bottom.
Put a crust bottom into each of the jars. and press down around the edges. Fill each jar with 1/2 cup of pie filling. It’s the perfect amount, I promise.
If you want to add a special touch, cut out some fall leaf shapes from the leftover pie dough. I bought these cute little leafs from Michaels.
Brush them with an egg wash (a beaten egg). Do not put them on top of the pie jars yet. They will sink (I learned from experience). I put them on the baking sheet and baked them at the same time as the pie jars for about 15 minutes, until they were golden brown. If you keep them in the entire time with the pies, they will burn.
When the pies come out, allow them to cool and then place the leafs on the top. I love how they look! The pie does fall a tiny bit when it comes out of the oven and cools.
What do you like to make with mason jars? Stay tuned for some more great ideas for the holidays! And share this with anyone you think would enjoy it too.
- 2 eggs, lightly beaten
- 1 14 oz can pumpkin
- ¾ cup sugar
- 1 12 oz can evaporated milk
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ¼ tsp salt
- 8-10 4 oz mason jars
- In a bowl, mix together all ingredients. Set aside.
- Roll out pie crust dough and divide into 8-10 pieces using a cookie cutter.
- Press one piece into each of the bottoms of 8-10 4 oz mason jars.
- Pour ½ cup of filling into each jar.
- Bake at 375 for 50-55 minutes or until knife inserted into center of one pie comes out clean.
- Cool on wire rack.
- If adding crust decoration, cut out shapes and bake for about 12-15 minutes while baking pies until golden brown.
- Place lids on jars when cooled and decorate as desired. Refrigerate.