Recipe courtesy of Tia Mowry
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Pumpkin-Pecan Pie in a Jar
Total:
6 hr 10 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
6 hr 10 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Crust:
  • 1/4 cup pecans
  • 1 cup all-purpose flour 
  • 1/2 teaspoon kosher salt 
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces 
  • 2 to 3 tablespoons ice water 
Filling:
  • One 15-ounce can pumpkin puree
  • 1 cup half-and-half 
  • 3/4 cup brown sugar 
  • 1 tablespoon pumpkin pie spice 
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly grated nutmeg 
  • 2 eggs 
Pecan Topping:
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar 
  • 1/4 cup light corn syrup 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon kosher salt 
  • 1 1/2 cups pecans, chopped 
Maple Whipped Cream:
  • 2 cups heavy whipping cream
  • 4 tablespoons Grade B maple syrup 
  • 1/2 teaspoon vanilla extract 
  • 1/4 teaspoon freshly grated nutmeg 

Directions

Special equipment: eight 8-ounce Mason jars

Preheat the oven to 350 degrees F.

For the crust: In a food processor, pulse the pecans until finely chopped. Add the flour and salt; pulse until combined. Add the butter and pulse until mixture resembles coarse meal. With the machine running, add the ice water, 1 tablespoon at a time, checking to see if the dough is crumbly but holds together when squeezed before adding more water. Measure 1/4 cup of the dough into eight 8-ounce Mason jars. Form the crust by pressing the dough into the bottom of the jars.

For the filling: In a large bowl, whisk together the pumpkin puree, half-and-half, brown sugar, pumpkin pie spice, vanilla, salt, nutmeg and eggs. Pour 1/2 cup of the filling into each jar.

For the pecan topping: Add the melted butter, brown sugar, corn syrup, vanilla and salt to a medium bowl and mix until well combined. Add the pecans and stir. Gently pour 1/4 cup of the pecan topping on top of the pumpkin filling in each jar.

Place the jars on a baking sheet and bake until set at the center and an inserted toothpick comes out clean. Let cool on a wire rack, then refrigerate for at least 4 hours or up to overnight.

For the maple whipped cream: With an electric mixer, beat the cream until soft peaks form. Add the maple syrup, vanilla and nutmeg. Beat until fully mixed and stiff peaks form.

Top the pies with maple whipped cream and serve.

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