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

Ready In: 1 hour

Level: Easy

Prep: 15 minutes

Cook: 45 minutes

Yields: 5-half pint (8oz) jars

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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

Sterilizing mason jars are crucial to avoid bacterial growth. Place jars in boiling water and let dry completely before using.

Step 2

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 3

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. Oil and flour the inside of mason jars. Pour into the mason jars, filling ¾ to 1 inch to edge of jar basically where the marking for the lid is. Mason jars are meant to be used in hot water baths and should not be placed in a dry oven. Place mason jars in a tall-sided baking dish and fill pan with hot water. Bake at 350° for 30 minutes.

Step 4

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 5

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