Mason Jar Obsession – Streusel Topped Pumpkin Pies

12 Oct

I must admit, I am smitten with this idea. Single servings of dessert at hand, totally ready to be made portable if needed or to send home with guests and a party favor. For those of you that are skeptical about the idea of cooking individual pies in mason jars, you can still follow this basic recipe using your pie plate. It will work with the same result, but I will warn you – it’ll be a lot less cute.

To follow this recipe and have it look like mine, you will need a total of 12 4oz jelly jars. There will be enough pumpkin filling for exactly 12 jars.

Here is a list of the total things required:

case of 12 4oz jelly jars

1 can Libby’s pumpkin pie mix, prepared (follow can directions)

1 batch oatmeal streusel topping (recipe at bottom of post)

optional: whipped cream


Preheat your oven to 425 degrees.

Place your 12 mason jars on a small rimmed baking sheet. Fill mason jars with pumpkin filling up to the lower rim of the jar (the part underneath the threads for the screw bands – this will leave you 1/2in headspace to put your streusel and still be able to put a lid on the jar). Once you are done with this, sprinkle the tops of each jar with the oatmeal streusel topping – you will have a little bit left over, no worries.

Put pie laden cookie sheet in the oven and let them bake at 425 for 15 minutes. After 15 minutes, lower temp to 350 degrees and let bake for 50 minutes. Once they are done, remove them from the oven and let them cool to room temp. Serve with whipped cream or ice cream and enjoy! Any leftover pies, put canning lid and screw band on and store.

Oatmeal Streusel topping

4tbsp room temp butter

1/2 cup quick oats

1/4 cup brown sugar

1/4 cup flour

1/2 tsp nutmeg

1tsp cinnamon

combine all ingredients in a bowl using a fork or your hands until they resemble a streusel topping.


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