Pumpkin Pie Jars
Nothing is more classic than a pumpkin pie around Thanksgiving, but this mason jar dessert puts a little twist on the classic. The pie itself is not too sweet, with just a hint of maple bringing out the natural sweetness of the pumpkin. Topped with a soft, pillowy, torched meringue, this dessert will melt in your mouth.
Ingredients
FOR THE PUMPKIN PIE
- 1 cup pumpkin purée
- ½ cup maple syrup
- 1 cup cream
- ½ cup milk
- 1/8 teaspoon salt
- 4 egg yolks
- 2 whole eggs
FOR THE MERINGUE
- 4 egg whites
- ¾ cup maple syrup
Instructions
- Start by preparing the pumpkin pie. Preheat the oven to 325°F.
- Place the pumpkin purée, maple syrup, cream, milk, and salt together in a small saucepan. Heat over low heat until warm and stir to combine. Remove from the heat.
- Mix in the egg yolks and whole eggs and stir to combine. Make sure the mixture is smooth with no lumps. Divide the mixture between 4 half-pint mason jars. They will be full to the top with liquid.
- Bake at 325°F for 45 minutes. When the pumpkin pie jars are done baking, allow them to cool before making the meringue.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Place the maple syrup in a small saucepan over medium heat. Boil, stirring frequently, until the maple syrup reaches 240°F.
- When the maple syrup reaches about 235°F, begin whisking the egg whites on medium-high speed. When the egg whites are frothy and the maple syrup is at 240°F, begin slowly pouring the maple syrup into the egg whites, whisking on high speed the entire time.
- Once the maple syrup is fully incorporated, continue whisking on high speed for about 6 minutes, or until stiff peaks form. Spoon the meringue on top of the pie jars. Lightly caramelize with a blow torch until golden brown.
- Serve the pumpkin pie jars soon after completing; the meringue is best when fresh.
Notes
Recipe and Photography Courtesy of and Reprinted from The Vermont Farm To Table Cookbook: Over 50 Fresh & Local Recipes For Every Season | By Nora Rice and Jenna Rice | Photographs by Jenna Rice | Published by Hatherleigh Press, Ltd., 2025
