Mini Pumpkin Pies in a Jar

By Stonyfield

We’ve turned our Pumpkin Pie recipe upside down. Not only is this a lighter version of the traditional holiday treat, there’s no chance of a soggy crust since the crust is on the top. These make a beautiful presentation at a holiday dinner or a nice gift to tuck into a holiday bag to send home.

Ready In: 15 mins

Level: Easy


Prep: 15 mins

Cook: 45 hr

Yields: 5-half pint (8oz) jars

Ingredients

  • 3/4 c granulated sugar
  • 1/2 t salt
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 2 large eggs
  • 15 oz pumpkin purée
  • 1 c Stonyfield Organic Low Fat Vanilla Yogurt
  • 2 9-inch pie crust dough
  • 5 Half-Pint (8oz) Wide-Mouth Mason Jars
  • directions

    Step 1

    Roll out the pre-made pie dough and with a cookie cutter or free hand, cut small leaves or any festive shapes. Meanwhile, preheat the oven to 350°.

    Step 2

    Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into the mason jars, filling ¾ to 1 inch to edge of jar basically where the marking for the lid is. Bake at 350° for 30 minutes.

    Step 3

    When the jars are removed from the oven, increase the oven temperature to 400° and bake the leaf piecrust shapes 8 minutes until golden brown.

    Step 4

    Once the pies are cooled, garnish with the leaves and seal the jars. They will keep in the fridge for 3 days.

    make it with yogurt instead!