Jar Pies

Author: Megan
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  • 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


  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.

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