[Foodie Friday Recipe] Mini Mason Jar Pumpkin Pies

Try this fun twist on a Thanksgiving classic this year – make mini mason jar pumpkin pies!

If you’re looking for a fun little treat this fall, these delicious little “mini-pies” may be just the thing! This tasty recipe turns pumpkin pie upside down for a lighter take on the Thanksgiving classic. They’re easy, fun, and look great on your holiday table – and they make great little take-home gifts as well if your guests are too full for dessert!

By putting the “crust” on top, you get a bit of crunch and avoid soggy bottoms, and cutting out the crust pieces can also be a fun activity for the kids to enjoy while you’re cooking.

This recipe makes 5 mini Mason jar pumpkin pies, but you can easily adjust the amounts for more guests – or make them in smaller jars for just a little sweet treat. You can also make these ahead of time to save time, and add the crust pieces just before serving.

Mini Mason Jar Pumpkin Pies

Yield: 5 half-pint (8-0z) jars (or 8-10 4-oz jars)
Prep Time: 15 min
Cook Time: 45 min



Step 1

Roll out the pre-made pie dough and with a cookie cutter or freehand, cut small leaves or any festive shapes you like. Meanwhile, preheat the oven to 350°.

Step 2

Combine sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt.

Step 3

Oil and flour the inside of mason jars. Pour into the mason jars, filling ¾ to 1 inch to edge of jar basically where the marking for the lid is. Mason jars are meant to be used in hot water baths and should not be placed in a dry oven. Place mason jars in a tall-sided baking dish and fill dish with hot water leaving about 1″ of jar rim above the water. Bake at 350° for 30 minutes.

Step 4

When the jars are removed from the oven, increase the oven temperature to 400° and bake the leaf piecrust shapes for 8 minutes until golden brown.

Step 5

Once the pies are cooled, garnish with the leaves and seal the jars. They will keep in the fridge for up to 3 days.

Recipe Source: StonyField.com



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