• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • About
  • Contact
  • Work With Me
Follow stetted on Twitter Follow stetted on Facebook Follow stetted on Instagram Follow stetted on Pinterest

stetted

recipes, decor, and more for a better life

  • Recipes
  • House & Home
  • Blogging 101
  • Travel
  • Shop

Jar Pies

October 26, 2010 / Thanksgiving, Pies, Winter Squash, Desserts

Disclosure: This post may contain affiliate links.

  • Share
  • Tweet
  • Pin
  • Yummly
  • Email

The other day I made these tiny pies, and I’ve been thinking about them ever since.

Quite honestly, they’re perfect for anything. Dinner parties, favors, lunches. Make a variety of flavors and help people feel less guilt about having the pumpkin, pecan, and apple pie at Thanksgiving. The recipe I’ve included is for pumpkin pie but you can do this with practically any other kind of pie.

Jar Pies - These little jar pies are perfect for dinner parties, favors or lunches.
The jar size is 4 ounces, and can be found among the canning supplies at most grocery stores. You should sterilize the jars beforehand, but you don’t need to worry about prepping the lids. You’ll use them, but because this is not a recipe for canning, you don’t need to worry about that tight seal. We just want to cover the pies.

Jar Pies - Crust

Any pie crust should work for this, but I recommend one with lots of butter to ensure it can be molded up the side of the jar. Greasing the jars is unnecessary; I found it was quite easy to remove the pies. But keeping them in the jars is really what helps this pie stand out among the crowd.

Jar Pies - Pinching Crust

They can also be frozen, unbaked, and then baked as needed. Let the jars thaw a bit before popping them in the oven, however, because as we all learned in high school science lab, glass doesn’t like extreme temperature changes.

And heck, if you call them tartelettes en bocal people will be even more impressed.

Jar Pies

Author: Megan
0 from 0 votes
Print Recipe

Ingredients

  • 2 pie crusts
  • 16 4- ounce jars
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 cups pumpkin
  • 12 ounces evaporated milk

Instructions

  1. Preheat oven to 425F.
  2. Roll out your pie crust, and using a large glass or circular cutter, cut out 16 circles. For each jar, pinch dough together and lower it into jar, then press dough up against the bottom and edges.
  3. Using scraps, add on to the top edges of your crust until desired height. I recommend leaving about 1/4-inch space at the top. Put crusted jars on a cookie sheet and set aside.
  4. In a small bowl mix together sugar and spices. In a large bowl, beat eggs and vanilla together, then mix in pumpkin. Stir in sugar mixture, then carefully add evaporated milk and stir until well incorporated.
  5. Fill each jar with 1/4 to 1/3 cup of batter. Leave a small amount of crust a the top. There should be enough batter for 16 pies.
  6. Bake on cookie sheet at 425 for 10 minutes, then reduce to 350 and bake another 20-25 minutes, until crusts are browned. Remove from the oven and let cool completely before adding lids and rings. Refrigerate until ready to serve, and decorate with whipped cream.

Did you make this recipe?

Tag @stetted on Instagram and hashtag it #stetted

Jar Pies - Filling
Jar Pies are fun single-serve desserts for parties and holidays.

If you liked these pies, consider voting for me in Challenge 6 of Project Food Blog! You can do so by visiting right here. Thanks!
For more tasty inspiration, check out my Recipes from Stetted board on Pinterest!
Follow Megan Myers | Stetted’s board Recipes from Stetted on Pinterest.

Have Food, Will Travel
Kale & Quinoa Stuffed Squash

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Leave a Comment Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Conversation
  1. robyn says

    October 26, 2010 at 7:23 pm

    I love these! I usually skip the pie crust and make just a custard or pudding. Now I must doe ones with crusts. Little portable pies; not just for picnics anymore!

    Reply
  2. Niki says

    October 26, 2010 at 7:57 pm

    I’ve been thinking about them ever since, too. I LOVE this idea – thanks for sharing!

    Reply
  3. Anne P says

    October 26, 2010 at 8:05 pm

    Whoa. I want these!!!

    Reply
  4. Paula says

    October 26, 2010 at 8:36 pm

    Oh my God! I can’t tell you how happy I am that you posted the instructions for these little pies. I loved them in your original *picnic post* and think that they would not only make fabulous little desserts for your own family but great little items to put into gift baskets etc.

    Seriously, they are the cutest things I’ve seen in a long time. Thank you for this post.

    Reply
  5. Lauren @ Healthy Delicious says

    October 26, 2010 at 8:54 pm

    Um, these are sort of brilliant!

    Reply
  6. lo says

    October 26, 2010 at 9:18 pm

    So clever! I love the idea of gussying these all up with lids & ribbons & using them as party favors.

    Reply
  7. Shayne says

    October 26, 2010 at 9:26 pm

    these are awesome ! , wondering if anyone has had any luck with doing these in others kinds of pies besides pumpkin? like apples or chocolate even?

    Reply
    • Megan says

      October 26, 2010 at 9:51 pm

      Hi Shayne! I did make chocolate pudding pies in jars as well. I baked pricked the shells all over and baked them empty for about 15 minutes, then when they were cooled I filled them with cooked pudding. They worked really well! I haven’t tried apple yet, though it’s on my list.

      Reply
  8. Kocinera says

    October 26, 2010 at 9:28 pm

    These are so cool! They’d be so great to serve as mini-desserts for Thanksgiving! Yum!

    Reply
  9. barbara says

    October 27, 2010 at 6:03 am

    what a great idea, will have to try them

    Reply
  10. carolyn says

    October 27, 2010 at 7:25 am

    Could someone share ideas on how to whip these up as mini apple pies?

    Reply
  11. Danielle says

    October 27, 2010 at 7:47 am

    These are adorable!
    What a great idea!

    Reply
  12. Valerie says

    October 27, 2010 at 8:13 am

    Such a tasty idea!

    My main purpose for commenting, though, is to be able to follow any new comments made here. I’m watching for ideas for an apple pie version and preferred crust recipes. 🙂

    Also, anyone find the perfect diameter size to cut the crusts?

    Reply
  13. Jessie says

    October 27, 2010 at 8:32 am

    I love these. I have made them before, but without the crust. They are always a hit! Everyone has their own little pumpkin pie.

    Reply
  14. confituras says

    October 27, 2010 at 9:12 am

    VERY cute!

    Reply
  15. polwig says

    October 27, 2010 at 9:12 am

    I love these, perfect for taking along, even when trick or treating…

    Reply
  16. Grapefruit says

    October 27, 2010 at 10:55 am

    Just beautiful! I love this idea ! They would make such a lovely gifts too!

    Reply
  17. Halley (Blunder Construction) says

    October 27, 2010 at 12:02 pm

    I absolutely love these! Better for portion control to. How wonderful to get to eat an entire pie and not feel awful about it!? Love it!

    Reply
  18. maggiewann says

    October 27, 2010 at 1:34 pm

    Oh, how sweet, what a wonderful gift.

    Reply
  19. Brooke Guthrie says

    October 27, 2010 at 3:04 pm

    What a great idea for a dessert to just have on hand and keep in the freezer. I wonder if you could do the same with like a chocolate cake or something.. Anyway, I will have to try. I had a really good homemade pumpkin pie with a sugar pie pumpkin. Thanks for the great idea. I voted for you 🙂

    Reply
  20. Mrs. Mordecai says

    October 27, 2010 at 3:48 pm

    I love these! They would be so nice on a fall picnic.

    Reply
  21. Jaime Kiser says

    October 27, 2010 at 5:43 pm

    OMG! I’m in love with this idea! Just wondering though, do they come out right if you cook them, freeze them and let them thaw to eat later? I love pumpkin but does anyone have other recipes that will work for these?

    Reply
  22. Joy says

    October 29, 2010 at 10:33 am

    I love this idea. It is perfect for christmas.

    Reply
  23. Jodi says

    November 2, 2010 at 3:15 pm

    These are adorable and such a clever idea. I’m clipping and saving!

    Reply
  24. Mindy says

    November 4, 2010 at 7:41 pm

    These would make brilliant hostess gifts!

    Reply
  25. [email protected] says

    November 7, 2010 at 8:23 pm

    Uh ok, I could have sworn I commented on this when it came out but apparently I must have been drooling too much to do that! I came here again to send this post to a friend because they are the most unique dessert I have seen in a long time. They are simply perfect Megan.

    Reply
  26. Brian @ A Thought For Food says

    November 8, 2010 at 11:58 am

    HA! This is such an amazing idea! I would love to give these as gifts… seasonal and delicious!

    Reply
  27. Evan @swEEts says

    November 8, 2010 at 12:23 pm

    These are so adorable! What a perfect little gift.. I love individual desserts.

    Reply
  28. lynn @ the actor's diet says

    November 8, 2010 at 9:13 pm

    hey megan! it was so lovely meeting you this weekend. how amazing are those pies?!?!

    you’re in a little bit of the video i shot! here’s the link if you want to check it out:
    http://theactorsdiet.wordpress.com/2010/11/08/foodbuzz-kill/

    Reply
  29. david says

    November 16, 2010 at 7:13 pm

    They look yummy. Have to try this,

    Reply
  30. David says

    November 18, 2010 at 3:26 am

    The recipe was great! thanks

    Reply
  31. Kathryn K. says

    November 23, 2010 at 2:20 pm

    Oh shoot! I bought wide-mouth half-pint jars, instead of 4oz jars. So much for portion control. 🙂 Can’t wait to make these pies!

    Reply
  32. DeeDee says

    August 8, 2011 at 1:45 pm

    I just came across this and think it would be fun to do lemon meringue for a back to school idea for my kids teachers… you know, all things yellow when it’s back to school in first grade. Has anyone done these with lemon meringue?

    Reply
  33. Sheryl says

    September 29, 2011 at 9:56 pm

    CONGRATULATIONS!!!! Your recipe is being featured tomorrow at Feature Friday by LADY BEHIND THE CURTAIN! Come over and grab a “Feature Friday” button!
    http://ladybehindthecurtain.com

    Reply
  34. Russell says

    May 10, 2013 at 5:48 pm

    Stop taking Meridia immediately if allergic reactions or seizures occur and notify a doctor immediately.
    There are many new applications available for you to download within the market.
    Customers seeing those two price points might hesitate to buy Microsoft’s
    option.

    Reply
  35. Marina says

    May 10, 2013 at 11:58 pm

    Some people known as Nikon one V1 a conveyable DSLR the place you are
    able to just slip correct by way of your pocket but its shooting strength is identical as that of
    a DSLR. Some people will rely on transferring data
    between flash drives and their home computers, or sending what they wish to have printed to a
    proxy, such as Fed – Ex. Make sure you get a decent resolution
    LCD with any camera in this category.

    Reply

Primary Sidebar

Welcome!

I focus on fresh, seasonal ingredients in my family-friendly meals. Come live a balanced life with me!

Read More »

Subscribe via Email

to stay in the loop on new posts!

Reader Faves

Learn how to peel tomatoes for cooking and canning. It's easy!

How to Peel Tomatoes

Bison One-Pot Dinner

Bison One-Pot Dinner

Raspberries and Cream Pie

Raspberries & Cream Pie

DIY mascarpone is a versatile ingredient you can easily make at home!

How to Make Mascarpone

Browse Around

  • Muffins
  • Side Dishes
  • Cookies
  • Vegetarian
  • Cakes
  • Videos

    Footer

    Seasonal

    Caramel apple slab pie is a sweet welcome to fall that feeds a crowd. Make it for potlucks, tailgating, or whenever you need to use up some apples.

    Caramel Apple Slab Pie

    Spicy glazed brussels sprouts are a quick and easy side dish. It gets its flavor from the fiery Korean condiment, gochujang.

    Spicy Glazed Brussels Sprouts

    Cranberry Pecan Streusel Coffee Cake

    Cranberry Pecan Streusel Coffee Cake

    Popular

    This comforting Instant Pot Irish lamb stew is full of tender lamb and vegetables. It's a wonderful way to end to the day.

    Instant Pot Irish Lamb Stew

    Baked bison meatballs are quick and easy to make any night of the week. Use them for pasta, sandwiches, and more.

    Baked Bison Meatballs

    Copycat Starbucks Breakfast Sandwich

    Copycat Starbucks Breakfast Sandwiches

    winter squash

    No autumn brunch is complete without pumpkin pancakes. Make a big batch so you can have extras for snacking.

    Pumpkin Pancakes

    Pumpkin bread pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal!

    Pumpkin Bread Pudding Recipe

    Pumpkin fruit dip is an excellent addition to your appetizer or dessert spread.

    Pumpkin Fruit Dip

    Follow stetted on Twitter Follow stetted on Facebook Follow stetted on Instagram Follow stetted on Pinterest
    • About
    • Contact
    • Work With Me
    • Privacy Policy
    Copyright © 2019 Megan MyersTheme by Once Coupled & Melissa Rose Design