COOKING: MASON JAR PUMPKIN PIES

I’m going to get real Martha Stewart on you with this next recipe. It is a continuation of this pumpkin and general fall harvest theme … Mason Jar Pumpkin Pies.  Now you may ask why anyone would want pumpkin pie in a jar. The answer is they are adorable, great to give as little gifts or for the kids table at thanksgiving festivities. Here you go and enjoy!

Ingredients

• 1 can (15 ounces) pure pumpkin puree
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon, plus more for serving
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• 10 - 8 oz wide mouth short mason jars

What to Do

1. Preheat oven to 350 degrees.
   
   Make Filling:
2. In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt;
3. Whisk in cream.
4. Fill the jars, stopping about 3/4" from the top and place jars on a rimmed baking sheet.
5. Bake at 350 for about 25 minutes (they won't take as long to bake as a pie). Pull them out when the center seems set (tops about 35 minutes).
6. Let cool for about 2 hours.
   
   Make Topping:
7. Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes.
8. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly.
9. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form.
10. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
    
    Top jars
11. Spoon some cream into each of your jars, filling all the way up to the top, and screw on your lid. Return your jars to the fridge until you are ready to serve.

To Note:

• These can be made up to a day ahead.
• Refrigerate up to 1 day. Sprinkle with more cinnamon before serving
• Double the recipe to give enough filling for roughly 20 little mason jars
• A few shortbread cookies or ginger snaps would be nice for a little crunch on the bottom of jar.

*Photo credit tastykitchen.com