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Monday, October 25, 2010

Pumpkin Pie In A Jar


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

7 comments:

Kar said...

Yum! These little sweeties were so good! And I'm not even a pumpkin pie lover! I loved that they had ginger snaps for some crunch and crust! And I'm always a fan of fresh, slightly sweetened whipped cream! The fact that all of that yummy flavor was wrap tightly in a cute little jar made them hard to resist! Good job Bri!

Haley and Lance (but probably just Haley) said...

I'm such a sucker for mini things, or individually portioned things. And pie. I have a couple of pie-in-a-jar recipes that I've been meaning to try - this might have to be my first!

Craig & Kelli said...

Bri-

ALl of us here at the derm are FACINATED by this and have a ton of questions :)

How long did you cook them?
Is there any crust involved?
Do you refrigerate them with the whipping cream on or put it on when ready to serve?

Briana said...

Haley- Miss you and I want to hear about other indee jarred pies. Let's meet somewhere next week and eat lunch.

Kell- I cooked mine for about 45 minutes. Depending on the recipe you decide to use, it could vary, but they don't take as long to bake as a full pie because of how small they are.

The crushed ginger snaps that I sprinkled on top acted as the crust.

I refrigerated them fully assembled: crushed cookies and then whipped cream. The whipped cream is stabilized with a little unflavored gelatin. My mom ate one two days later and loved it.

I hope that was helpful....you guys should make them. So festive.

Craig & Kelli said...

Hey Again! Just wanting you to know about another option I tried...I bought an already made pie crust, rolled it out, cooked it (about 10 min) and then I broke it into pieces and stirred it in my pumpkin pies before I cooked them. They turned out perfect! Just another option for a crust :) Thanks again for the recipe!

Cheryl said...

I'm confused... where is the recipe from Brooke? How do I find it!

Briana said...

Hi Cheryl!

The links are bolded. If you click on "Brooke", "these", or "Inchmark" you will de directed to her blog post on potted pumpkin pies. Same goes for the whipped cream.

Hope this was helpful!