Pumpkin Pie in a Jar

We had thanksgiving dinner with friends this year

and I decided to try a little twist on Pumpkin Pie.

Instead of a pie shell I baked this pumpkin custard in mason jars,

then topped with Cinnamon-Oat-Pecan Crunch

and Maple-Whiskey Whipped Cream.

I have a habit of not really following recipes;

I'll use them for basic proportions and cooking times,

but I tend to add/replace ingredients, change qualities, etc

based on what I have in my kitchen and what I like.

It's sort of a Michael Smith (Chef at Home) style of cooking.

However, unlike him,  I have no training and not much knowledge in the culinary arts,

so it doesn't always work out that well.

Especially with baking.

Where measurements and quantities do seem to matter.

Luckily this time it worked quite well!

The recipe was based on Bobby Flay's winning Pumpkin-Pie-Throwdown recipe.

Pumpkin Custard:

3 Large Eggs

3 Egg Yolks

3/4 Cup Brown Sugar

1/4 Sugar

2 Tbs Molasses

1 1/2 Cups Pumpkin Puree

1 1/4 tsp Cinnamon

1 tsp Ground Ginger

1/2 tsp Nutmeg

1/4 tsp Cloves

1/2 tsp Salt

1 Cup Heavy Cream

1/2 Cup Milk

2 tsp Vanilla

3 tbsp Melted butter

Preheat oven to 300 Fahrenheit.

Whisk eggs and yolks.

While whisking, slowly (one at a time) sugars, molasses, pumpkin puree, spices, salt, cream, milk, and vanilla.

Strain through strainer into a bowl*.

*This step is important: it ensures your pumpkin custard is nice and smooth.

You may need to use a spoon or spatula to scrape/push the mixture through the strainer.

It is also important to do this BEFORE adding the melted butter.

(I forgot, and the butter seemed to harden again and a lot of it didn't make it through the strainer)

Whisk in the melted butter.

Poor into mason jars or custard dishes.

(I used four small mason jars, but the portions were a little big, it could definitely make 5-6 servings)

Place dishes in a casserole dish and fill dish with hot water

until it's half way up the custard in the dishes/jars.

Place dish in the oven.

Bake for approximately one hour. 

baking time will depend on the number of jars and the size and shape of them.

Mine took a little longer because they were quite full. 

You will know they are done when they're almost set.

When you jiggle the dish the edges will be set but the middle will still move a little.

Remove from the oven and immediately remove from water bath.

Allow to cool on rack until room temperature. 

Chill in fridge for two hours.

Cinnamon-Pecan-Oat Crunch:

1/4 cup Whole Wheat Flour

1/4 cup Quick-Cook Rolled Oats

1/4 Cup Pecans (Or any nuts)

2 tbsp Flax

1/4 Cup Sugar

1/2 tsp Cinnamon

3 tbsp Butter -Cold, cut into small cubes

Preheat oven to 350.

Place all ingredients in food processor,

pulse until well combined.

Pour onto parchment lined baking sheet.

(I used a silicone baking sheet)

Pat into a 4x6 rectangle

(about a 1/2 to 3/4 inch thick)

Baker until golden brown,

about 15 min.

Maple-Whiskey Whipped Cream:

 1 1/4 Cup Heavy Cream -Cold

2 tsp Vanilla extract

2 tbsp Maple Syrup

1-2 tbsp Whiskey or Bourbon (I used Wild Turkey Honey Tennessee Honey Whiskey)

Combine all ingredients and whip until soft peaks form.

*Tip: chilling your bowl and beaters in the freezer for a few minutes before whipping makes your whip cream more voluminous.


Put it all together:


Crumble some of the crunch over the chilled pumpkin custard.
Spoon chilled whip cream on top.
Impress your friends and family.
Enjoy!