Mason Jar Pumpkin Pie

Courtesy of Mick Telkamp
Photo by Mick Telkamp

Season's Greetings Friends,

A fall recipe perfectly packaged for the holidays or the tailgate.

From Halloween through Christmas, pumpkin pie is a big part of our holiday dessert rotation. Sometimes we use a graham cracker crust. Other times pies are topped with sugared pecans or made using cream cheese for a creamy pie-meets-cheesecake texture. And then there are times when we do all of the above and bake it in a Mason jar.

Mason jar desserts have a lot going for them. They can be made ahead of time, easing holiday stress. They don’t take up too much room when fridge space is at a premium. They are terrific take-alongs when you are a guest at someone else’s soiree or in a stadium parking lot, tailgating with style. And lastly, they’re just so darned cute!

Just the right size, these mini-jars of goodness are a tasty treat to have on hand any old time, but are especially handy during the holiday season, when guests are frequent and pumpkin pie isn’t just appreciated, it’s practically a requirement.

Mason jar pumpkin pies are easy to make, but one of the ingredients used is a recipe in itself. Sugar coated pecans are popular as a sweet snack during the holiday season, but have never tasted better than when used as a nutty, crunchy topping for silky pumpkin pie. sugared pecans are quick and easy to make, but toasted pecans may be substituted in a pinch.

Cap jars with standard Mason jar lids to store in the fridge. When it’s time for dessert, just remove the lid and top with a dollop of whipped cream for a “grab and go” twist on a fall favorite.

Mason Jar Pumpkin Pie

10 Servings

• 2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 6 tablespoons butter, melted
• 2 cups pumpkin puree
• 1 (8 oz) package cream cheese, softened
• 1 cup half and half
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 1/2 cups sugar coated pecans
• Whipped cream

Combine graham cracker crumbs, brown sugar and butter in a bowl.

Press a half-inch layer of graham cracker blend into the bottom of each of 10 half-pint mason jars.

Whisk pumpkin puree, heavy cream, eggs, sugar, cinnamon, nutmeg, ginger and salt together until smooth.

Fill each mason jar 3/4 full with pumpkin blend and place on a baking sheet.

Bake in a 375 degree oven for 40 minutes or until thickened.

Divide sugar coated pecans between jars to top.

Cool to room temperature, then cap and refrigerate at least 3 hours.

Top with whipped just before serving.

YUM...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne