These mason jar pumpkin pies are easy to make and are great for the holidays! Pop on my free pumpkin pie printable for the cutest mason jar dessert idea!
Nothing says Thanksgiving like pumpkin pie, am I right? And these mason jar pumpkin pies are the cutest in their individual serving size! I have made a few other mason jar desserts too. Check out my Paleo Peach Pies in Mason Jars and Mini Mason Jar Apple Pies for other ideas.
Mason Jar Pumpkin Pies
I run the risk of being called the mason jar blogger by creating another mason jar dessert recipe, but I just couldn’t help myself! I love pumpkin pie and everyone in my family is a little obsessed with eating dessert out of these cute little jars.
Tips for making mason jar desserts
Now making these mason jar pumpkin pies is really not rocket science. But there are a few tips that I want to share with you.
I used my recipe for Gingersnap Pumpkin Pies for the pumpkin pie filling. I have found that the 1:1:1 ratio of sugar to pumpkin to cream makes for the perfect pumpkin pie filling.
And for the crust, I always use Martha Stewart’s paté briseé recipe. I have been using this recipe since I was 20 (that’s over 21 years!). It never fails and is really the simplest recipe using simple ingredients, which is my criteria for easy baking.
And my favorite tip (and really the most popular one) is to tie these cute Thankful for Pumpkin Pie printable tags onto each one. They make the cutest presentation! Grab the free printable file at the bottom of this post!
How To Make The Best Mason Jar PiesJump to Recipe
This recipe makes six 4 oz. mason jar pumpkin pies. I lined each jar with a circle of dough that serves as the crust. And I topped each pie with a dough leaf. This was just the right amount of pie to crust ratio.
And if you like pumpkin pie, be sure to check out my recipe for Gingersnap Pumpkin Pie. The combination is to die for!
Combine all the ingredients together as directed in the recipe. You can substitute the evaporated milk with almond milk or whole milk if you don’t have that ingredient on hand.
Make the pate brisee and divide the dough in half. Freeze or save one half for a later use. Roll out the dough and using the top of a mason jar, cut out six circles. One for each mason jar.
Put the dough at the bottom of the jar and then pour the pumpkin pie mixture evenly into each mason jar.
Bake in the oven at 350 degrees for 45 minutes. Take out the pies and top each one with a pastry leaf cutout. Return to oven and bake for an additional 15 minutes.
Remove from oven and let cool. Refrigerate until ready to serve.
One of my favorite parts about this recipe is that it can be made ahead of time, making Thanksgiving prep that much easier!
Top these mason jar pumpkin pies with a scoop of ice cream or some whipped cream. Or eat it for breakfast! Shhhh…that’s my favorite indulgence during pumpkin season.
Get the full printable recipe at the bottom of this post. You can also pin this post for later too!
More Fall Dessert Ideas
Today I’m joined by a talented group of blogging friends who are also sharing their Fall Recipe ideas with you! Just click on the links below the images to be taken to see their full post…
Instant Pot Split Pea & Ham Soup at The Happy Housie // Chicken Tortellini with Pumpkin Alfredo at Grace In My Space // Tomato and Goat Cheese Dip at My Sweet Savannah // French Onion Soup in a Breadbowl at My UnCommon Slice of Suburbia // Chicken Lasagna Soup at The Handmade Home
Easy Overnight Breakfast Casserole at The Turquoise Home // Butternut Squash & Sundried Tomato Frittata at Cassie Bustamante // Pumpkin Spice Granola at Craftberry Bush // Saskatoon Berry Muffins at Love Create Celebrate // Quick Sugar Free Applesauce at Aratari at Home
Mason Jar Pumpkin Pies at Modern Glam // Easy Pumpkin Dip at She Gave it a Go// Fall Brioche at Inspiration for Moms // Baked Apple Cider Donuts at Paint Me Pink // Instant Pot Pumpkin Applesauce at Cherished Bliss
Pumpkin Spice Granola at Zevy Joy // Plum Frangipane Dessert at Satori Design for Living // Pumpkin Pie Cream Cheese Ball at Tatertots and Jello // Pumpkin Spice Snickerdoodles at The DIY Mommy // Apple Cannon Balls at In My Own Style
5 Minute Flaky Pie Crust at Jenna Kate at Home // Pumpkin Spice Cake with Brown Sugar Glaze at Sincerely, Marie Designs // Pumpkin Cheesecake Swirl Brownies at A Pretty Life // Yummy S’Mores Cheese Ball at This is Our Bliss // Pecan Madeleines at Life is a Party
Mason Jar Pumpkin Pies Recipe
Mason Jar Pumpkin Pies
- 1 cup brown sugar packed
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs beaten
- 2 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 recipe paté brisèe
- Make the pie dough from Martha Stewarts paté brisée recipe.
- Preheat oven to 350 degrees.
- After dough has chilled for 30 minutes, roll out half the dough into a disk about 1/4 inch thick. Using the top of a mason jar, but disks and place them in the bottom of each jar.
- Using leaf or other fall shaped cookie cutters, cut out dough for the tops of pie and set aside.
- Mix sugar, cinnamon, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in cream.
- Pour the pumpkin mixture evenly into the mini mason jars.
- Place on baking sheet and bake in preheated oven for 45 minutes.
- Remove from oven and place cookie cutter shaped dough on the top of pie. Place back in oven and bake for an additional 45 minutes.
- Remove from oven and let cool completely. Serve with whipped cream or ice cream. Refrigerate leftovers.
Thankful for Pumpkin Pie Free Printable
To download the Thankful for Pumpkin Pie pdf, click here. You can print the file out on your home printer. Print onto cardstock or other thick paper. I punched a hole in the top and tied it to each jar with gold metallic bakers twine. Easy!
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