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 Go to recipes By Stonyfield Vegetarian Desserts American Thanksgiving Holiday 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 hr Level: Easy Prep: 15 mins Cook: 45 hr Yields: 5-half pint (8oz) jars Print Recipe 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 1Roll 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 2Combine 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 3When 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 4Once the pies are cooled, garnish with the leaves and seal the jars. They will keep in the fridge for 3 days.
