Thursday, January 3, 2013

Pumpkin Pie Pots - Treats in Mason Jars

I'm here to help you break your new years resolutions and mine! I mean, resolutions don't really take effect until the second week of January, right?

So here's a little story...

You would think my husband would be excited that his wife likes to cook, right? You may even be crazy enough to think he has a mental list of his favorite things that I make. I mean it seems simple enough, like, I really like my wife's roast chicken, or her smashed potatoes, or damn that chili she made that one time was insane. Well he doesn't. In fact he probably can't even remember what I made for him two hours ago. TWO freaking hours ago!! It's a gift, he would say, his ability to forget important life details, like every. single. meal. I've ever made for him. Because certainly, these are important things to remember.

pumpkin pie in mason jars

Where am I going with this? Well, obviously the logical jump would be pies in mason jars. Adam can't remember anything = pies in mason jars. OBVIOUSLY. 

graham cracker crust

Ok, so you're not following my logic? Here is how it went down:

Me: "I have to make a dessert for Christmas with your family. What have I made before that you like?"

Adam: "Pumpkin pie."

Me: "I can't do that, that's boring. Isn't there ANYTHING else that I've made before that you like?"

Adam:"Have you made anything other than pumpkin pie? I just really like pumpkin pie."

Me: Sigh. "I'll make pumpkin pie."

pumpkin pie

But not just any ol' pumpkin pie. 

baking in mason jars

Pumpkin pie with a graham cracker crust! AND a sour cream topping! AND served in itsy bitsy cutsey wutsey 8 oz mason jars!

pumpkin pie with sour cream topping
  
Why would you eat pumpkin pie any other way? The correct answer is that you wouldn't after you try these little babies.

pumpkin pie in mason jars with sour cream topping

If you are feeling weird about the sour cream topping, let me tell you that my husband detests sour cream. But when you doctor it up a bit and serve it baked on top creamy pumpkin pie he eats it right up and asks for seconds. So, just trust me on this one.

Pumpkin Pie Pots with Sour Cream Topping
10 8 oz pots

10 - 8 oz wide mouth short mason jars. 

For the crust:
1 1/2 cups graham cracker crumbs (buy pre-made crumbs or pulse crackers in food processor to create crumbs)
6 tablespoons melted butter
1/4 cup granulated sugar
1/2 teaspoon cinnamon

For the filling:
1 - 15 oz can 100% pumpkin purée
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger (not fresh ginger)
1/4 teaspoon ground cloves
3-4 grates of fresh nutmeg (about 1/8 teaspoon)
2 large eggs
1 - 12 oz can of evaporated milk

Sour cream topping:

1 1/4 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla

Throughly wash and dry mason jars and lids. Set jars on a cookie sheet. Pre-heat oven to 350 degrees.

Make the crust. Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Add butter. Mix with fork until mixture is clumpy and butter is throughly incorporated. Spoon 2 heaping tablespoons of crust mixture into each mason jar. Using fingers firmly press mixture down, molding it to bottom of jar. Repeat with all jars.

Bake crust for 5 min in 350 degree oven. Remove crusts and raise oven temperature to 425 degrees.

Make pumpkin filling. Mix sugar, cinnamon, salt, ginger, cloves, and nutmeg in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar mix. Whisk together. Gradually whisk in evaporated milk. 

Pour 1/2 cup filling into each mason jar. Bake in 425 degree oven for about 30 minutes. Watch carefully towards the end. You want them to be just set. The middle should no longer be liquid-y and a toothpick should come out just about clean. But you will be baking them for 5 minutes longer so they don't need to be completely done. Remove from oven. LOWER OVEN TEMPERATURE BACK TO 350 DEGREES.

Make topping. Mix sour cream, sugar, and vanilla in a bowl. Add 2 tablespoons topping to each mason jar pie. Careful! They will be hot. Smooth the topping over the entire pie. Repeat for all 10 jars. Place back in oven at 350 degrees for 5 minutes. Remove from oven. Place jars on cooling rack to cool. Do not put lids on until they are completely cool.

This dessert tastes good hot or cold! Adam and I had a bite (had to make sure it turned out) while it was still warm and loved it, even though we both normally prefer our pumpkin pie to be served cold.

pumpkin pie in mason jars


Love, Luck, and Happiness!

14 comments:

  1. This look sooooooo yummy! Don't worry, Kevin can't remember a single meal either! I think it's a man thing...

    xo

    Ashley

    Southern (California) Belle

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  2. my mouth just watered. like maj drippage.

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  3. They are adorable! A great way to reinvent pumpkin pie! Love that topping too. I bet they were a big hit.

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  4. If I put the caps on while they are still hot, will they seal? I want to make them a few days ahead of my party.

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  5. I'm going to make these for my husband's division. They are deployed over the holidays and now I have something to send them for Thanksgiving. This looks great! Thank you!

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  6. The sour cream may go off , if your sending over sea's. It would be great without it also God bless you & yours , and your hubby and his division.

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  7. I have a couple of questions :) On the ginger is that fresh or ground? and also for the fresh nutmeg if you don't have fresh could you use ground and how much? Thanks so much can't wait to make these for Thanksgiving and maybe even Christmas as gifts:) :) :)

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    Replies
    1. Hi! Ground ginger. I will update the recipe. Thank you for catching that! For the nutmeg- probably about 1/8 teaspoon. Enjoy!

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  8. Do these have to be refrigerated afterwards?

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    Replies
    1. I refrigerated mine, especially with the sour cream topping

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  9. These look like they would be so great for Thanksgiving, and I love that they are already portioned out. I am having trouble finding the shorter, wide mouth 8 oz mason jars that you have used; but I do already have the taller 8 oz mason jars. Do you think that would still work? Or would I have to adjust cooking time?

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    Replies
    1. Also, do you think that these little pies could be frozen at any point? Either before or after baking?

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    2. I think the taller ones could work...it will definitely be harder to get the crust in there! You may want to watch them more closely while cooking just in case the narrow jar does affect the cooking time. I think you could freeze them after cooking, then thaw them to eat. Seems like it would work to me in theory! Good luck! I hope you enjoy them!

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