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Friday, November 4, 2011

Glass jar spiced pumpkin pie

glass jar pumpkin pies
Year after year I say the same thing- I love the fall season because I love all things pumpkin. I've made Pumpkin Flan and Pumpkin 'n Chocolate Tartlets in the past. This year, getting back to the basics, I'm making Spiced Pumpkin Pie, in a jar!

Empty glass jars for pie

These glass jar pies (sometime called mason jars pies) make great gifts. I choose to scarf them consecutively until there remains one, and then I eat that one too. Though, if you're the generous type, these make great gifts, both affordable and simple enough for the non-baker to craft.

The basics you'll need:

  • Small glass jar
  • Pumpkin Pie filling
  • Pie dough 
Pumpkin Pie Filling
pie dough pieces
glass jar pumpkin pies

The best way to get the most out of your pie baking experience is adding extra cinnamon and nutmeg to your pie filling. During the preparation and baking process, the aromatics of those spices fill your house and you begin to experience the turning of the seasons right in your kitchen. It rocks!

pie dough cut pieces
glass jar pumpkin pies
heart and star mini cookie cutters
glass jar pumpkin pies
glass jar pumpkin pies
glass jar pumpkin pies

Glass Jar Spiced Pumpkin Pies
makes 8-12 pies depending on size of jar

Pie dough (I used Trader Joes)
15 oz. can pumpkin puree
1 cup heavy whipping cream
1/2 cup milk
2 eggs
3/4 cup packed brown sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt

Directions
1.  Preheat oven to 375 degrees F. If using a pre-made pie dough, roll out defrosted dough and use a large round cookie cutter to cut the bottom crust which will be placed on the bottom of the glass jar. Cut additional strips of dough and press against the sides of the glass jar, closing all gaps between pieces. Line dough strips to just below the brim of the jar leaving enough room for the top layer of dough that will be used as an air vent atop the filling. *(If you're using a glass jar like the one I used with a latch top, you will need to leave even more room for the lid to close completely.)
2.  Combine pumpkin puree, cream, milk, eggs, brown sugar, spices, and salt in a large bowl and whisk together until ingredients are thoroughly combined. Pour pumpkin mixture into each glass jar to just below the edge of the pastry dough. 
3.  Using the lid from the mason jars, or a round cookie cutter the same diameter as the rim of the glass jar, cut a top layer of dough out for each glass jar. If you have an itty bitty heart or star shaped cookie cutter, cut out an air vent on each top layer of dough. Position each air vent layer of dough over each glass jar. Using a fork's prongs, press the edges of the top layer of dough to the bottom layer of dough to seal the pieces together.
4.  Place glass jars on a cookie sheet and bake for 45 minutes, or until bottom layer of dough turns golden brown. The filling will continue to set even after pies are removed from the oven. Cool on a wire rack. 
glass jar pumpkin pies

2 comments:

Rachael @ Tokyo Terrace said...

These are so great! I just made kabocha puree and I might need to give these glass jar pies a shot...Happy Pumpkin Season!!!

Martin jonson said...

wooww...impressive. Thanks for your rare ideas !

glass jars
cake stand

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