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
Scale
For Mason Jar Pumpkin Pies
- 1 can (14 oz) Evaporated Milk
- ½ 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
- ¾ cup Sugar
- ¼ cup Maple Syrup
- 1 tsp Fresh Ginger
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- ¼ 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
- Preheat oven to 350 degrees. Clean and set aside twelve 4-ounce mason jars and a rimmed baking sheet.
- In a large bowl, whisk together all ingredients until the mixture is completely smooth and well combined.
- 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.
- 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.
- 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.
- 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.
- Bake for 10-15 minutes or until they are golden brown. Remove from the baking sheet and cool completely before serving.