Pumpkin Pie in a Jar

Pumpkin Pie in a Jar

Everyone’s favorite fall pie gets the trendy mason jar treatment in this personalized pumpkin dessert recipe.

YIELDS

10 (4 oz.) jar desserts

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Pumpkin Pie Filling

  • 1 (15 oz.) can solid pack pumpkin
  • 3/4 cup packed Domino® Light Brown Sugar
  • 2 large eggs, beaten
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • ½ teaspoon cornstarch
  • 1 ¼ cup half and half

Flaky Pie Pastry Double Crust

  • 2 cups all-purpose flour
  • 1 tablespoon Domino® Granulated Sugar
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1/2 to 2/3 cup chilled water, divided

INSTRUCTIONS

Pumpkin Pie Filling

Preheat oven to 350°F.

In a large bowl, whisk all ingredients together until blended.

Arrange 10 (4 oz.) mason jars onto a rimmed baking pan filled with 1 inch of hot water. Pour 1/2 cup pumpkin mixture into each jar. Bake 40-45 minutes; remove and set aside to cool.

Flaky Pie Pastry Double Crust

Preheat oven to 425°F. Line a baking sheet with parchment paper.

In a medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-sized.

Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all dough is moistened. Form dough into a ball.

Lattice Dough Pie Crust Instructions:
On a surface dusted with confectioners’ sugar, roll out dough to 1/4-inch thickness. Cut dough into 1/2-inch wide strips. Lay half the strips on the dusted surface, then pull every other strip back. Place a strip across, return the pulled-back strips to their original position and pull back alternate strips. Continue weaving the strips until they’re all used. Once all strips have been weaved through, use the ring of a Mason jar top to cut out circles. Place weaved cut outs onto baking sheet. Bake 15 minutes or until golden brown. Let cool completely. Top each pie jar with a baked crust.

Leaf-shaped Pastry Instructions:
On a surface dusted with confectioners’ sugar, roll dough to 1/4-inch thickness. Using a mini leaf-shaped cookie cutter, cut out 16 leaf shapes and place on prepared baking sheet. Bake 10 minutes, watching carefully not to burn edges. Set aside and cool completely. Top each pie jar with two leaves to decorate.

Pumpkin-shaped Pastry Instructions:
On a surface dusted with confectioners’ sugar, roll dough to 1/4-inch thickness. Using a mini pumpkin-shaped cookie cutter, cut out 8 pumpkin shapes and place on prepared baking sheet. Bake 10 minutes, watching carefully not to burn edges. Set aside and cool completely. Top each pie jar with one pumpkin to decorate.

Twisted Pie Crust Instructions:
On a surface dusted with confectioners’ sugar, roll out dough to 1/4-inch thickness. Cut 8 strips of dough. Roll to a length of 11 inches. Press 2 ends together and begin twisting the dough strips to form a ring. Place onto baking sheet. Bake 5 minutes, watching carefully not to burn edges. Set aside and cool completely. Top pie jar with 1 twist to decorate.

QUICK TIP

One Flaky Pie Pastry Double Crust recipe yields 8 lattice pie crust tops or 16 mini leaf cut-outs. It can also be used to create 4 twisted rings, plus 8 pumpkin cut-outs.