I bought a pack of six half-pint mason jars at Wal-Mart for around $6. There were going to be six people at my dinner, so it worked out perfectly!
I took all of the jars out of the pack, removed the lids, and gave them a good wash (and by wash, I mean I put them in the dishwasher and walked away).
I bought a pack of two roll-out pie crusts, breaking off little pieces and pushing them into the bottom of the jars.
It doesn’t matter how big or small the pieces are, because it’s very easy to mash (mush? smash? smush? whatevs) them together in the jar. This is the most time consuming part of the recipe. It’s not difficult, but it’s very monotonous! I just put on my Jack Johnson Pandora station, sang and danced to a little Bob Marley, and got to smushin’ (and no, not in the Jersey Shore kind of way).
Continue to smush the crust up the inside of the jar, and on the inside of the lip. You don’t need the crust to be too thick, but make sure that it’s thick enough so that it’s not transparent.
I simply followed the directions on the 29 oz can of pumpkin to make the pie mix. (It made so much that I was able to make THREE additional large pumpkin pies!)
Fill the jars just up to the bottom side of the lip. It can get a little messy, but that’s ok.
Bake for 15 minutes at 425 degrees, and then bump the temp down to 350 and bake for about 30 minutes. Stick a toothpick in the pie to make sure that it comes out clean, top with whipped cream or ice cream, and serve!
So cute, and super easy! These would also be great as gifts or favors, since you can screw the lid back on for easy transportation!
I’m going to share the recipes for the other four courses that I cooked tomorrow!
What Fall recipes have y’all been cookin’ up in your kitchen lately? I’d love to hear about them!