Mason Jar Pumpkin Pies
Individual serving sized pumpkin pies baked in mason jars!
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 mini pies
- 1 1/2 cups brown sugar packed
- 1 1/2 cups pumpkin puree
- 1 1/2 cups heavy cream
- 3 eggs beaten
- 4 tbsp pumpkin pie spice
- 1 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, 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 10-15 minutes.
Remove from oven and let cool completely. Serve with whipped cream or ice cream. Refrigerate leftovers.
Serving: 1serving | Calories: 417kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 398mg | Potassium: 238mg | Fiber: 2g | Sugar: 42g | Vitamin A: 7902IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg