Holiday Tips From The Kitchen: Pumpkin Pie in a Jar

“Later we’ll have some pumpkin pie…”

Sweet and savory, these delicious mini pumpkin pies are a real holiday delight.

Pumpkin Pie in a Jar



Pie Filling –

  • 1 (1/4-ounce) package unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup Stonewall Kitchen Maine Maple Syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs, beaten
  • 1 (15-ounce) can pumpkin purée
  • Ginger cookies, crumbled

Sweetened Whipped Cream –


  1. Whisk together the gelatin, cinnamon, ginger, nutmeg, salt, Maine Maple Syrup, sweetened condensed milk and eggs in a heavy saucepan over low heat.
  2. Stir continuously until thickened, about 10 minutes. Add pumpkin purée and mix until uniformly blended.
  3. Pour into individual 8-ounce jars and refrigerate for at least 4 hours before serving.
  4. Chill a mixing bowl. Add cream, sugar and Pure Vanilla Extract to the bowl. Mix on medium speed until soft peaks form.
  5. Serve each pie topped with sweetened whipped cream and garnish with crumbled ginger cookies.

Recipe Tips:

  1. This recipe will also make one 9-inch pie.
  2. Make the individual pies as an easy way to transport dessert during the Holidays.

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