These Pumpkin Pie Jars are easy to make and taste just like classic pumpkin pie! And, they’re a great dessert to make the night before and serve the next day!
Looking for more desserts to share for Thanksgiving? Try my Pumpkin Spice Latte Cupcakes or my Oreo Pumpkin Cheesecake!
With Thanksgiving around the corner, it’s time for your favorite heart-warming foods, family and friends get togethers.
But with what’s happening in the world, Thanksgiving might not be the same for 2020. My family already made the decision to cancel and just celebrate it separately. 🙁
But for those of you who are still able to celebrate, here’s a spin on the Thanksgiving classic Pumpkin Pie!
It’s perfect for individual servings, can be made ahead of time, and will wow your family and friends: Pumpkin Pie in jars!
Tips & Variations:
- These pie jars can easily be made the day before serving. In fact, I think they taste best after being chilled overnight.
- If traveling for Thanksgiving, add the jar lids and bring them with you. And right before you serve, add the whipped cream.
- If you don’t like the messy look of the mason jars, simply take a wet cotton swab or a paper towel and wipe down the inside of the pumpkin jars.
- If you’re looking to add some texture to replace the crust, add
How to Make Pumpkin Pie Jars:
Listed below are all the ingredients you will need:
- brown sugar
- white sugar
- eggs
- vanilla extract
- pumpkin puree
- pumpkin pie spice
- ground cinnamon
- salt
- evaporated milk
- half-pint jars
- sugar
- cinnamon
- whipped cream
In a large bowl, beat together the sugars and eggs.
Next add vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, salt, and mix until well combined. Then mix in the evaporated milk
Pour the mixture into the jars, leaving a small amount of space at the top of each jar and place the jars in a small baking dish and place in the preheated oven.
Bake for 35 to 40 minutes or until the center, is set and a toothpick inserted into the center comes out clean.
Try more of my favorite pumpkin flavored recipes:
Pumpkin Pie Jars
Ingredients
- 1 cup brown sugar
- ¼ cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 15- ounce can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 12- ounce can evaporated milk
- 5 half-pint jars
- 1 tablespoon sugar combined with ½ teaspoon cinnamon for topping optional
- Whipped cream for topping optional
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat together the sugars and eggs. Then add vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, salt, evaporated milk and mix until well combined.
- Mix in the evaporated milk and then pour the mixture into the jars, leaving a small amount of space at the top of each jar. You may have a small amount of pumpkin mixture leftover.
- Pour the mixture into the jars, leaving a small amount of space at the top of each jar.
- Place the jars in a small baking dish and place in the preheated oven and bake for 35 to 40 minutes or until the center, is set and a tooth pick inserted into the center comes out clean.
- Allow the jars to cool completely, then top with whipped cream and cinnamon sugar before serving, if desired.
Notes
- These pie jars can easily be made the day before serving. In fact, I think they taste best after being chilled overnight.
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