Mason Jar Pumpkin Pie
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
- 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.