The Perfect Mini Mason Jar Pumpkin Pies for the Fall

Now that it's finally fall, we can officially start doing fall activities like carving pumpkins, going to spooky haunted houses, and most importantly, making these mini mason jar pumpkin pies. The best part about using mini mason jars is that they are great for desserts of any kind (pumpkin pies, apple pie, cheesecake, tiramisu, the list is endless) because they make perfect individual servings. So, grab your mixer, sugar, and pumpkin and get to baking these adorable, scrumptious mason jar pumpkin pies!

Mini Mason Jar Pumpkin Pies

• Prep Time:30 mins
• Cook Time:1 hr
• Total Time:1 hr 30 mins
• Servings:12
• Medium

Ingredients

• 1 - 8 ounce package cream cheese softened
• 1 - 15 ounce can pure pumpkin puree
• 1 stick or 1/2 cup salted butter melted
• 2 teaspoons vanilla
• 3 eggs
• 3 1/4 cups powdered sugar --- I know it's a lot... good thing nobody is counting calories here!
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 packages Pillsbury Pie Crusts
• 12 - 4 ounce mason jars
• Optional Toppings: whipped cream and/or chopped almonds

• Step 1

  Preheat oven to 400°

  

• Step 2

  In a mixing bowl, beat softened cream cheese for 3 minutes until light and fluffy.

  

• Step 3

  Add pumpkin puree to the cream cheese and beat until well incorporated.

  

• Step 4

  Add melted butter and vanilla into the pumpkin/cream cheese mixture. At this point, the color will be a light orange once the butter and vanilla are added. Then, add the eggs one at a time, mixing after each one is added.

  

• Step 5

  Add powdered sugar, cinnamon, nutmeg, salt, and mix until all ingredients are combined. Now the filling is finished! Set aside.

  

• Step 6

  Time to prepare the mason jars. Take one of the mini jars and use the rim to cut 12 circles. Then, using a small knife, cut strips, about 1cm in width. You will need about 8 strips per pumpkin pie. Save any extra dough and set it to the side because you will need this for later. (See the end of this recipe if you would like to make the crust from scratch).

  

• Step 7

  Take the pre-cut circles and press them into the bottom of each mason jar (one circle per mason jar). This will be the base of each pie. Using the extra dough that is left, work the dough on the side of the jars, pressing it into an even layer using your fingers. With this recipe, you can control how much crust you add into the jar. For example, my favorite part of pie is the crust, so I do a thicker layer of crust than I probably should.

  

• Step 8

  Spoon the pie filling into the mason jars, filling it just under the rim. Once the mason jars are full, use the strips to form a lattice pie crust. I did 4-5 strips horizontally and 4-5 strips vertically (depending on the thickness of the strip). Bake at 400° for 15 minutes. Then lower the temperature to 350° and bake for an additional 30-40 minutes, until golden brown on top.

  

• Step 9

  Optional: Garnish the mini pumpkin pies with a dollop of whipped cream and chopped almonds.
  
  SpoonTip: Garnish the mini pies just before you serve them.

  

They not only look picture perfect, but y'all...the cream cheese makes the filling so creamy and with all that cinnamon goodness, it's a party in your mouth. These mini mason jar pumpkin pies are the perfect dessert for all your fall needs and a fun way to ring in the new season! 

***SpoonTip: Try out this homemade crust if you're feeling confident. Or, grab a larger mason jar and make this homemade whipped cream recipe. Because clearly, mason jars are the answer to everything.