MASON JAR PUMPKIN PIES
Individual serving sized pumpkin pies baked in mason jars!
Provided by ashley
Categories Dessert
Number Of Ingredients 7
Steps:
- Make the pie dough from Martha Stewarts paté brisée recipe.
- Preheat oven to 350 degrees.
- After dough has chilled for 30 minutes, roll out half the dough into a disk about 1/4 inch thick. Using the top of a mason jar, but disks and place them in the bottom of each jar.
- Using leaf or other fall shaped cookie cutters, cut out dough for the tops of pie and set aside.
- Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in cream.
- Pour the pumpkin mixture evenly into the mini mason jars.
- Place on baking sheet and bake in preheated oven for 45 minutes.
- Remove from oven and place cookie cutter shaped dough on the top of pie. Place back in oven and bake for an additional 10-15 minutes.
- Remove from oven and let cool completely. Serve with whipped cream or ice cream. Refrigerate leftovers.
Nutrition Facts : ServingSize 1 serving, Calories 417 kcal, Carbohydrate 54 g, Protein 4 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 123 mg, Sodium 398 mg, Fiber 2 g, Sugar 42 g
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