how to host the best thanksgiving dinner
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Mason Jar Pumpkin Pies

Individual serving sized pumpkin pies baked in mason jars!
Course Dessert
Cuisine American
Keyword thanksgiving
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 mini pies
Calories 417kcal

Ingredients

  • 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

Instructions

  • 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.
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  • 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.
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  • 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.
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  • Remove from oven and let cool completely. Serve with whipped cream or ice cream. Refrigerate leftovers.

Nutrition

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