Alright guys, my recipes from our Canadian Thanksgiving celebration are finally winding down. Did you have fun? Are you totally inspired for American Thanksgiving? Do you want me to ship you a vat of mashed potatoes to bathe in? Because I would totally do that for you, you know.
We’re bidding adieu to Thanksgiving with a fun little twist on the classic, incomparable holiday dessert—pumpkin pie. A pumpkin pie is awesome. Delicious. Simple. Perfectly festive. But you know what else a pumpkin pie is? It’s portion-control disaster. Just one more little sliver, just one more forkful, just a little bit of the crust and BAM, I’ve eaten half the pie.
What, that’s never happened to you? Well then you can go ahead and make a full-on pie. And the rest of us will make some adorable, individually-sized pumpkin pie pots.
These little guys are super fun and portable. Slap the lid on the Mason jar and you have a perfect fall picnic dessert. Or stack them high on a dessert table for a Halloween party. These would even make fun substitutes for wedding cake at a fall-themed reception.
Because of the odd shape of the Mason jar, I decided to veer away from the traditional flaky pie crust and instead go for a graham cracker layer at the bottom of the pot. Babyface said it was his favorite part. I have to admit, the graham paired really nicely with the creamy pumpkin filling and maple whipped cream.
I used four-ounce jelly jars for my “pots” but you could really use just about anything that is ovenproof. Ramekins, mugs, a muffin tin. Just keep in mind that the “serves 6″ note on the recipe is based on of each person eating one, four-ounce Mason jar full of deliciousness.
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Pumpkin Pie Pots with Maple Whipped Cream
Adapted from Libby’s
The little versions of the big Thanksgiving dessert staple are a fun and cute way to keep the holiday food portions in check. Serve each pot topped with a sprinkling of cinnamon and a few pieces of graham cracker for dipping in the whipped cream.
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 1/4 teaspoon cinnamon
For the filling:
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1-15 ounce can of pure pumpkin
- 1-12 ounce can of evaporated milk
For the whipped cream:
- 1 cup heavy whipping cream
- 2/3 cup confectioner’s sugar
- 1/2 teaspoon maple flavoring
- Preheat oven to 425°.
- Combine all the crust ingredients in a bowl and mix until butter is evenly-distributed.
- Divide crust into six, four-ounce jelly jars and press into bottom to form crust. Set aside.
- In a large bowl, mix together all filling ingredients except for evaporated milk until smooth.
- Stir in evaporated milk slowly and whisk until just incorporated.
- Divide the filling between the six jelly jars evenly. Place jelly jars onto baking sheet for easy transporting, if desired.
- Bake for 20-25 minutes or until a knife inserted in middle of jar comes out cleanly. Let cool.
- When ready to serve, prepare whipped cream by beating all ingredients on high in an electric mixer until stiff peaks form. Serve on top of pumpkin pie pots.