Let’s be serious here, friends. Everyone loves little things. Everyone loves mason jars. People will flip out when they see these little pumpkin pies in tiny mason jars. Seriously, when I tried this out, I had to calm down over the cuteness of the situation.
There are so many wonderful factors when baking these little pumpkin pies:
1) You can easily give them to a large group of friends at once and they won’t have to share.
2) They’re incredibly easy to snack on (portioned size and guilt-free!).
3) Little children will look at them in awe, wondering how on earth you made these (so will your adult friends, just say you’re magical).
4) The best part though, is that they’re so easy to make! Once you put them together, you just place them evenly on a baking sheet lined with parchment paper and viola, done.
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
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°.
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.
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.
Once the pies are cooled, garnish with the leaves and seal the jars. They will keep in the fridge for 3 days.
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