Semi-Homemade Pumpkin Pie Jars
It feels as if it’s already Christmas here in Northern Michigan with all the cold and snow we have had over the last few weeks. But, it’s finally Thanksgiving this week! One of my favorite holidays and a time to look back on our lives and think about what we are thankful for: family and friends, our jobs, health and many other things. I love Thansgiving because I get to see my brother and sister who don’t live close by. We often have dinner at our parent’s house and it’s just nice to see everyone and their families.
We celebrate with food and share stories on how we are doing and take turns going around the table saying what we are thankful for. We typically end our feast with a homemade dessert which is most often pumpkin pie! My pumpkin pie is served with a twist though, I love to bake it in cute individual serving jars making traditional pumpkin pie new and unique for friends and family gathered around the table.
If you know of someone unable to spend the day at home are would like to give these as a gift, simply seal the pie with the ring and lid and give as a thoughtful gift.
- 1 14.5 oz can of canned pumpkin
- 1 can of sweetened condensed milk
- 2 eggs
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 2 ct refrigerated pie crust
- 4-5 8 oz jelly jars w/ lids
- Preheat the oven to 425 degrees.
- Combine the canned pumpkin, sweetened condensed milk, eggs and seasonings. Mix well and set aside.
- Use the lid ring of one of the jars to cut out the pie crust. Place it in the bottom of the jar. Cut out another ring and repeat, molding the crust around the inside of the jar. Repeat with all the jars.
- Fill each jar almost to the lid with the pumpkin mixture.
- If desired, add a crust. I used a cute pumpkin cookie cutter I had lying around to make a pumpkin shape.
- Bake on 425 for 15 minutes. After 15 minutes, turn the oven down to 350 and bake another 35-40 minutes.
What is your favorite Thanksgiving dessert?
