Pumpkin Pie (in Jars!)

For the second dessert we served at Friendsgiving we went with pumpkin pie. I've always wanted to try baking pies in jars. It's a thing, have you seen? I loved the idea of making small, individual servings. It makes it feel like I made a dessert just for you. 🙂Don't you just love pumpkin pie? It's one of my all time favorites. Mine have a thin pie crust on the bottom but you could also easily make these with a graham cracker crust if you prefer. Whatever you do don't forget to garnish with a little whipped cream (homemade or store-bought) or a small scoop of ice cream.Pumpkin Pie (in Jars!), makes 10-12 small jars

16 oz. softened cream cheese
1/2 cup sugar
1/2 cup brown sugar
1 can (15 oz.) pumpkin puree
3 tablespoons flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon of each: ginger, nutmeg and cloves
3 eggs

Crusts are the same recipe as here. 

In a mixer with a whisk attachment, or by hand, blend together the cream cheese and sugars. Stir in the pumpkin, milk and eggs until smooth. Stir in the flour and spices. In a jar layer pie crusts, then 1 cup pie batter. You can add a small piece of pie crusts shaped like a pumpkin or fall leaf, if you're fancy like that.

Bake at 375°F for 30 minutes, just until it's set. Allow to cool before serving. These were fun! I enjoyed doing pumpkin pie just a little different this year. 🙂 xo. Emma

Credits // Author: Emma Chapman, Photos by: Janae Hardy