Mini Pumpkin Pie in Jars
Ingredients
Crust
1 ½ cups gingersnap crumbs (about 2 cups of cookies before being ground in the food processor)
6 Tbsp melted butter
2 Tbsp sugar
Filling
15 oz can of pumpkin
2 eggs
¾ cup sugar
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 tsp salt
pinch of nutmeg
12 oz can evaporated milk
6 clean ½ pint jars
Direction
Preheat oven to 425 degrees.
In a large bowl mix gingersnap crumbs, butter and sugar.
Reserve ¼ cup of crust mixture for topping and divide the rest between the 6 jars.
Mix all ingredients for the filling together in a large bowl stirring with a whisk to combine.
Carefully ladle filling into jars leaving an inch unfilled at the top. (If you want to freeze the pies you can add reserved crust, put the tops on the jars and store them in the freezer. To bake from the freezer, remove tops and place in a cold oven. Preheat to 450 degrees and bake for 20 to 30 minutes until knife inserted in filling comes out clean.)
Line a baking sheet or pan with foil for easy clean-up and place jars on the sheet.
Bake for 15 minutes, remove from oven and top each pie with about a Tbsp of reserved crust.
Bake pies 10 to 15 minutes longer. A knife inserted in the filling should come out clean.
Cool pies completely.
At this point you can either eat them, or put the tops on and store in the fridge for a couple of days.
Whipped cream: whip one cup of cold cream with 4 Tbsp confectioners sugar until stiff peaks form. Mix in 1 Tbsp bourbon and 1 Tbsp maple syrup.