… baked in mason jar lids. That’s right. I made these mini pumpkin pies using mason jar lids. They’re like little spring form pans …
I even successfully made mini cheesecakes in them in the past.
This time out, I decided on mini pumpkin pies. And it was so easy …
I started with the mason jar lids. Be sure to use the metal side up as your baking surface.
I greased them with a little bit of Crisco too.
For the crust, I used premade pie crusts I found in the freezer section at the grocery store. Just defrost and form into a ball using your hands …
You’ll need about 3 premade crusts to make 25-30 mini pies.
Roll out and cut your mini crusts. I used a glass that was slightly larger than the mason jar lid rim …
And fit into the lids …
which I assembled in a baking pan. That’s how I cooked them too …
I made the filling using the recipe on the can of pumpkin. Just six ingredients:
1 can pumpkin pie filling
1 can evaporated milk (12 oz.)
2 large eggs
Pumpkin Pie Spice
Sugar
Salt
Which I mixed together (following the instructions on the pumpkin can) and ladled into the crusts. You can make between 25-30 mini pumpkin pies with this recipe.
I cooked at 350 degrees for 20 minutes.
While they cooked, I cut some decorative pieces from the remaining dough …
using these cute mini cookie cutters I found at Target.
After 20 minutes of cooking, I took the mini pies out and added the decorative crust pieces …
And cooked for another 20 minutes. At 350.
My son is going to be so happy when he gets home from school …
He’s been waiting and waiting for me to make these mini pumpkin pies!
Linda
Sharing:
* Between Naps on the Porch * The Scoop * Savvy Southern Style * The Cottage Market * Link Party Palooza * Made From Pinterest *
Linda,
I LOVE these!!! My kids are out on their own and they would love a batch of these. I have a question. If I wanted to just bake a crust this way to fill with chocolate cream, how long to you think I would have to bake them?
Thanks and I love your blog. I just found it a short while ago and now I am a happy follower on Bloglovin!
Merle
Absolutely…Positively…LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE these…I mean love love love love love these…I guess you can call it Pumpkin Love!!!! These will be front and center at my holiday table FOR SURE!!!!!! I think i will take it a few further and make other varieties too! OUTSTANDING and may I say BRILLIANT!!!!!!! Hugs my friend…your a Mason Jar Mastermind!!!!!!!
Flipping adorable. Lid flipping to be exact. Pinning.
So awesome!
This is just the neatest idea! I can’t wait to try this out for myself. All I can say is WOW!!
Hi,
Thanks for your post. I just cant get my head around the mason jar lids being okay in the oven?? Obviously they are??
Many thanks Kris
Hi Linda,
Those little pumpkin pies look so scrumptious, I could just eat them! Oh, I guess that’s what we’re supposed to do! Thanks for the motivation and inspiration. Ever since I found your blog, I make sure not to miss a post.
Also, pinning this (and I don’t just pin anything).
Doreen
http://altered-artworks.blogspot.com
@alteredartworks
These are just adorable. I had never thought about baking in the lids before! So cute. Love the touch of the leaf and acorn on top!
Oh my word, how clever and fabulous is this. I would love for you to link up to my Inspire Me party that will be live this afternoon at 2:30 Pt. http://www.astrollthrulife.net Hope to see you there. Hugs, Marty
Hi,
What kind of lids are these? Should I get the Regular Mouth Jar with Lid? With the band?
Jocelyn – I used the standard sized lids and bands that came with Ball’s wide mouth pint-sized jars. Hope this helps!
I love those adorable pumpkin pies, they are just the cutest cleverest I have ever seen…so darn cute, I will have to give those a try, I too love mason jars, they are the sweetest…love your blog and your post…
This is Brilliant! Saw these on the Naps on the Porch website. Love how unique and cute these are! New follower!
I LOVE THIS IDEA!!! However I to am wondering what size lids you used (reg or wide mouth) and do you do anything special to remove them from the lids or do you serve in the lids also can the lids be reused?
Very clever, and love the mini version.
Adorable, brilliant and I bet yummy too!
These are so sweet! I love that idea! Pinning!!
These look delish!! Come link up to centerpiece Wednesday on my blog and share this idea. http://Www.thestylesisters.blogspot.com
Karin
these look so sweet – love to see them parading down the middle of the table.
Oh, how cute and so clever making mini pies. They look wonderful
After reading through all your instructions; I take it that it takes a total of 40 minutes for the baking time; Correct?
I know I will be making these up for this ThanksGiving. Thank you
ColleenB.
Texas
Yes, Colleen, it took about 40-minutes. I just kept checking in on them every 10 minutes or so and giving them the knife test. I also wanted to keep an eye on the crust to make sure it didn’t get too brown and was ready with some tin foil if need be …
🙂 Linda
These are cute as can be and I am going to make them for thanksgiving. Thanks for the recipe!
This is the best idea EVER. So cute.
does the rubber band around the lid melt while they are in the oven?
does the rubber band around the ring melt when the pies are baking in the oven?
No, not at all.
AMAZING!!!! I’m so making these for thanksgiving, along with your mini cheesecake recipe. Simply brilliant idea…. thank you!!! <3
you say “one can pumpkin pie filling” …you realize you can purchase that in either a 15 oz or a 28 oz can. could you be more specific please.
I meant the 15 oz. size. Sorry about that!
These look wonderful! What is the yield? I need to know how many lids to buy. Thanks so much!
Thanks so much! The recipe makes about 25-30 mini pies.
These are perfect for a fundraiser idea. Do they need to be refirigerated???
Yes, just like pumpkin pie I would refrigerate these!
Hi, These little pies look amazing. I would love to make them for a bake sale for my children’s school, what kind of price would you put on the pumpkin pie ones?
I have no idea! Maybe 25 cents? Or 50 cents?
Can you freeze these?
I suppose you could freeze them just like a pumpkin pie. I’ve honestly never tried.
How much filling do I put in each pie?
I didn’t measure out exactly how much. Just fill to just below the rim of the lid.
How much filling do I put into the pies?
I didn’t measure out exactly how much. Just fill until to the edge of the lid.
Great idea going to try forsure but I thought the rubber would burn on the lids when baking.
Surprisingly it didn’t!
Just be sure you place the rubber side DOWN!
These are perfect for take home gifts at thanksgiving! I have done these with blueberry, raspberry and Apple pies in the past. This time pumpkin! Thanks for sharing!