Jar Pumpkin Pies
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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.
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.
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.
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.
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- 2 pie crusts
- 16 4- ounce jars
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- [1 teaspoon pure vanilla extract]
- 2 eggs
- [1/4 cup maple syrup]
- 2 cups pumpkin
- 12 ounces evaporated milk
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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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?
I love this idea. It is perfect for christmas.
These are adorable and such a clever idea. I’m clipping and saving!
These would make brilliant hostess gifts!
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.
HA! This is such an amazing idea! I would love to give these as gifts… seasonal and delicious!
These are so adorable! What a perfect little gift.. I love individual desserts.
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:
They look yummy. Have to try this,
The recipe was great! thanks
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!
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?
CONGRATULATIONS!!!! Your recipe is being featured tomorrow at Feature Friday by LADY BEHIND THE CURTAIN! Come over and grab a “Feature Friday” button!
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