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.

Mini Pumpkin Pies in a Jar

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By Stonyfield

• Vegetarian
• Desserts
• American
• Pumpkin
• Thanksgiving
• Holiday
• Fall

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: 1 hour

Level: Easy

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Prep: 15 minutes

Cook: 45 minutes

Yields: 5-half pint (8oz) jars

Print Recipe

Ingredients

• 3/4 c granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 15 oz pumpkin purée
• 1 cStonyfield Organic Low Fat Smooth & Creamy 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.