Mini Pumpkin Pie in a Jar

By carvalhohm

Ingredients

• Fool-Proof Pie Dough:
• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water
• Pumpkin Pie Filling:
• 1 egg
• 1 tablespoon all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 1/2 cups evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light corn syrup

Details

Adapted from everydaycheapskate.com

Preparation

Step 1

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula. Add remaining cup flour and pulse until mixture is evenly distributed around bowl 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disks.
Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Wash and dry as many half-pint wide-mouth tempered glass canning jars with lids as needed.

Use the dough to line the ungreased jars. Begin at the bottom, pressing pieces together and inching your way up and around the sides, sealing any gaps. Make sure it’s pressed all the way up and over the top of the jar, so as to have enough to make a “rim.” Don’t make the dough too thick, but similar in thickness to a traditional pie.

To make the top crust for Mini Pumpkin Pies, roll out dough. Cut out tiny cookie size leaves or stars to embellish your Mini Pumpkin Pies. Set aside. Bake these separately then place on top of the pies while still warm, like a sweet garnish.
Pumpkin Pie Filling:
Add the sugar gradually to the pumpkin puree. Beat well and stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie dough-lined jars. Leave about one inch head room as the pumpkin will expand as it bakes.

Bake at 450 F for 10 minutes then reduce the oven temperature to 325 F and continue baking for an additional 25 minutes or until a knife inserted into the mixture comes out clean. Watch carefully as these will bake faster than an entire pie.

To bake directly from freezer, preheat oven to 375 F. Remove lids and place jars on a baking sheet. Bake for about 50 minutes or until the tops are golden brown and the fillings are bubbly. Cool. These can be eaten directly from the jar or popped out of the jar and onto a serving plate.