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pumpkin pie in mason jars topped with whipped cream
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Pumpkin Pie Jars

Prep Time5 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie in mason jars, pumpkin pie jars
Servings: 5 servings
Author: Lainey

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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