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Mini mason jar pumpkin pies are an easy way to make a dessert ahead of time for those buys holidays! Pour, bake and serve!

I’m still working on it, but it’s taken a longer path to get to my goal than I had hoped.

Convincing your husband that you should have a small flock of backyard chickens is no easy feat.

When we were house hunting, I actually checked all of the local regulations in every town we looked into to make sure that they allowed backyard birds. And bingo, ours does! When we moved in, our neighbor to the back has a small flock of half a dozen birds, and waking up to their clucks and chirps in the morning as I have my coffee just makes me smile.

I like happy animals. And I want as many happy, healthy animals as I can have—especially so we can teach Emmett about care, feeding, and valuable life lessons, even on a backyard flock scale.

I’m very pleased to have had the chance to try out Happy Egg Co. Free-est of the Free Range™ eggs, from my local Safeway, and make some mason jar pumpkin pies.

What is the mission of Happy Egg?

Animal welfare is very important to me, and getting to learn more about Happy Egg has been a lot of fun.

Their mission is to raise the happiest chickens who get to grow, thrive, and do what chickens naturally do—and create the best eggs doing it.

They focus on family farm-raised chickens who have access to actual pastures, fresh water, and actual sunshine.

To ensure that the chickens get the best care possible, they are even limited to the number of birds per farm to avoid overcrowding like in other commercially and industrially raised flock houses.

Ingredients for Mini Mason Jar Pumpkin Pies

For Mason Jar Pumpkin Pies

  • Evaporated Milk
  • Heavy Whipping Cream
  • Large Eggs
  • Pure Pumpkin Puree
  • Vanilla Extract
  • Sugar
  • Maple Syrup
  • Fresh Ginger
  • Salt
  • Ground Cinnamon
  • Ground Nutmeg
  • Allspice
  • Ground Cloves

For Pie Crust Cutouts

  • Prepared Pie Crust
  • Egg for pie crust egg wash
  • Sugar

So, while I might not have my backyard flock yet, and no homegrown eggs, I want to be conscious that the purchases I make align with the values I have in my own home.

And to enjoy everything that fall has to offer, these mini Mason jar pumpkin pies had to be made. Concocted with fresh ginger and fall spices, these custardy pies are just perfect for entertaining. Or portion control … because I have zero when it comes to pumpkin pie.

Make these Mini Mason Jar Pumpkin Pies ahead of time and have some cut-out pie crust pieces to lay on top of the pie, keeping things simple.

How To Make Mason Jar Pumpkin Pies

  • Preheat oven to 350 degrees. Clean and set aside 12 4-ounce mason jars on a rimmed baking sheet.
  • In a large bowl, whisk together all the ingredients until the mixture is smooth and well combined.
  • Divide the mixture between the mason jars evenly. Place the jars on the baking sheet into the oven and bake about 30 minutes, or until the center reaches 175 degrees. The edges will look set, and the middles will still wobble. The pies will solidify as they cool.
  • Remove the jars carefully to a wire rack to cool completely. Once cool, place into the fridge to chill.
  • To make the pie crust cutouts, roll out the prepared pie crus. Using small decorative cookie cutters, cut out shapes and place onto a parchment paper lined baking sheet. Reroll the pie crust pieces to create more shapes if needed.
  • Brush with whisked egg and sprinkle with sugar. Bake for 10-15 until they are golden brown. Allow to cool completely. Set aside then top onto cooled pies when ready to serve.

And with all pumpkin pies they deserve a good topping like a light and fluffy whipped cream. Whether you serve these for Thanksgiving or Friendsgiving buffet, this pumpkin pie recipe will be one to keep in the rotation.

Tools For The Recipe

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Frequently Asked Questions

Mine sunk in the middle? What happened?

Nothing bad. Because this is a custard based pie, in a smaller format than a larger pie, you will see the sinking in them middle more than a standard pie. This is where whipped cream comes in handy to cover the cracks and sinking.

Can I used homemade pumpkin puree?

Of course! You can use my tutorial here, or using canned pumpkin is just fine.

More Inspired Homemade Recipes To Try

No Bake Pumpkin Cheesecake With Biscoff Crust

No Bake Cherry Cheesecake In a Jar

Mini Coconut Cream Pies

Roasted Red Pepper and Pumpkin Mac and Cheese

Roasted Red Pepper and Pumpkin Macaroni and Cheese

No Bake Pumpkin Cheesecake in a Jar

No Bake Pumpkin Cheesecakes with Biscoff Crust
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Mini Mason Jar Pumpkin Pies

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  • Author: Megan Keno
  • Prep Time: 15 Minutes
  • Pie Crust Topping: 10 Minutes
  • Cook Time: 25 MInutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Mini mason jar pumpkin pies are an easy way to make a dessert ahead of time for those buys holidays! Pour, bake and serve!

Ingredients

Units Scale

For Mason Jar Pumpkin Pies

  • 1 can (14 oz) Evaporated Milk
  • 1/2 cup Heavy Whipping Cream
  • 3 Large Eggs, Plus 2 Egg Yolks (Happy Egg Co. Free-est of the Free Range™)
  • 1 can (15 oz) Pure Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 3/4 cup Sugar
  • 1/4 cup Maple Syrup
  • 1 tsp Fresh Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Allspice
  • 1/8 tsp Ground Cloves

For Pie Crust Cutouts

  • 1 Prepared Pie Crust
  • 1 Extra Happy Egg for pie crust egg wash
  • 1 Tbsp Sugar

Instructions

  1. Preheat oven to 350 degrees. Clean and set aside twelve 4-ounce mason jars and a rimmed baking sheet.
  2. In a large bowl, whisk together all ingredients until the mixture is completely smooth and well combined.
  3. Divide the mixture into the mason jars evenly. Place the mason jars onto the rimmed baking sheet and gently transfer to the oven, baking for 25-30 minutes or until the center of the mixture reaches 175 degrees. The edges will look set, and the middles will still wobble. The pies will fall in the middle as they cool.
  4. Remove the mason jars carefully onto a wire rack to cool. When cool to the touch, place the pies into the fridge to completely cool and set.
  5. To make the pie crust cutouts, roll out the prepared pie crust. Using decorative small cookie cutters, cut out as many shapes as possible. Re-roll the pie crust if desired to get more.
  6. Place the cutouts onto the baking sheet used previously, and line it with parchment paper. Lightly brush the cutouts with whisked egg and sprinkle them with the sugar.
  7. Bake for 10-15 minutes or until they are golden brown. Remove from the baking sheet and cool completely before serving.