Looking for an Easy Pumpkin Pie recipe?  Look no further!  Check out my Easy Pumpkin Pie Recipe that’s baked and served in a mason jar.  I love this crust-less recipe.  It literally takes 10 – 15 minutes to prep and then you pop it in the oven to bake.  Not only does this recipe eliminate the crust, it’s already an instant portion control; no extra slivers to cut.

I use brown sugar and maple syrup to sweeten this pumpkin pie goodness.  Once, it’s baked and fully cooled, you can cover up the jars and keep them in the refrigerator until you are ready to pull them out and serve them to guests.  What does this ultimately mean?  You can have these prepped and ready to got a day or two ahead of Thanksgiving.  We love make ahead to minimize the kitchen time on the big day.

Once it’s time to serve these jars of yum, I like to top them off with a little maple flavored whipped cream.  I typically make this in the morning before our guests arrive and have it in the fridge fresh and ready to go, but you can make this the day ahead too.

Here’s the recipe(s);

Easy Pumpkin Pie Recipe in a Jar with Maple Cream 

1 – 15 oz. can pumpkin, 100% pure

12 oz. can of evaporated milk

2 eggs, large

½ cup brown sugar

1 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla

½ teaspoon all spice

Preheat the oven to 350 degrees.

Using an electric mixer, mix the pumpkin, evaporated milk, eggs, brown sugar, maple syrup, cinnamon, vanilla and all spice together.

Pour the mixture into 8 oz. sized bell jars until they are approximately three quarters full. Note: This mixture will fill six jars.

Place the jars onto a baking sheet and bake the pumpkin mixture for 40 – 45 minutes.

Remove them from the oven and let them cool completely before serving.

Maple Cream by Jodie Fitz

8 oz. whipping cream (or heavy cream)

¼ cup maple syrup

½ teaspoon vanilla extract

Using an electric mixer, whip the cream, maple syrup and vanilla extract together until it forms stiff peeks.

Serve on top of the pumpkin pie.

Here is the printable version of the recipe for your convenience;

Easy Pumpkin Pie Recipe

Print

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 - 15 oz. can pumpkin, 100% pure
• 12 oz. can of evaporated milk
• 2 eggs, large
• ½ cup brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• ½ teaspoon all spice

Instructions

Preheat the oven to 350 degrees.

Using an electric mixer, mix the pumpkin, evaporated milk, eggs, brown sugar, maple syrup, cinnamon, vanilla and all spice together.

Pour the mixture into 8 oz. sized bell jars until they are approximately three quarters full. Note: This mixture will fill six jars.

Place the jars onto a baking sheet and bake the pumpkin mixture for 40 – 45 minutes.

Remove them from the oven and let them cool completely before serving.

Notes

Maple Cream by Jodie Fitz

8 oz. whipping cream (or heavy cream)

¼ cup maple syrup

½ teaspoon vanilla extract

Using an electric mixer, whip the cream, maple syrup and vanilla extract together until it forms stiff peeks.

Serve on top of the pumpkin pie.

Cheers to Thanksgiving, simple serves and my Easy Pumpkin Pie Recipe! ~ Jodie

Looking for more pumpkin in your dessert?  Check out my NO BAKE, yes I said NO BAKE, Pumpkin Cheesecake Bites.  We also refer to these as acorn bites.  They are mini sized pumpkin delights!  The longest and hardest part of making these little bits of goodness is the dipping of the phyllo crust rims!  Here is the recipe link.

 

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Make Ahead Meals for Busy Moms