I made these little jarred pumpkin pies for a Halloween party this past weekend. I got the idea from Inchmark and immediately fell hard for them- just brilliant and what a fun little teaser for pie baking season!
I used Libby's pumpkin to simplify things and followed the instructions for baking temperatures and times. I filled the jars 3/4's full per Brooke's instruction and kept an eye on them as they will not take as long to bake as a full pie. If you choose to use Libby's it should fill 14-16- 1/2 pint jars. I placed the filled jars on a baking sheet and baked them according to the instructions on the can of Libby's. When the little jarred pies had finished baking and were cool, I crushed some ginger snaps and sprinkled a generous layer on top off the pumpkin. I made the same whipped cream that she used and I highly recommend using it if you decide to give these a go. Another important tid-bit: the assembled pies will taste better after a day, or even two days of refrigeration. Enjoy!
image by Briana