PUMPKIN PIE IN MASON JARS

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A tweak on my mamma's classic. 

This weekend, to celebrate Canadian Thanksgiving, I invited my family round for dinner and served them takeaway curry.

I'm not sure what I can say in my own defence, other than "sorry, not sorry".

I LOVE a big Thanksgiving meal with all the fixings, but it just wasn't in the cards this year. Here's what happened. After closing Showroom at 4pm on Sunday and giving the shop a tidy, I rushed home with exactly one hour to spare before a dinner was due on the table. A perfectionist might have cancelled, but I decided to take another tack. I focused only on what was essential and make the rest work.

After a moment's soul searching, it was obvious to me that what is essential to our Thanksgiving  celebration is telling my family how much I appreciate them while eating pumpkin pie.

I've shared my mum's pumpkin pie recipe already (you can see last year's version here). This year, however, I did things a little differently, daring to make a couple of amendments to our classic family recipe in the interest of saving time without sacrificing taste or presentation.

Enter: Pumpkin pies in mason jars. With a ginger biscuit base. And whipped cream. Ready in 30 minutes. Boom.

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Pumpkin Pie Recipe

Crust:

1 package ginger biscuits 1/2 cup of melted butter.

Filling:

1 1/2 cup cooled pumpkin mash 1/2 cup brown sugar 1 cup milk 2 eggs 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp grated nutmeg 1/2 tsp salt

Directions

1. In a food processor, blitz the biscuits until they're reduced to crumbs. Add in melted butter and pulse until the mixture resembles damp sand.

2. In a food processor, blitz the biscuits until they're reduced to crumbs. Add in melted butter and pulse until the mixture resembles damp sand.

2. Spoon the crumb mixture into 8 4oz mason jars from The Spring Shop. Tamp the crumbs down (I used the fat end of my pestle) to form the base.

3.   Wipe out the food processor and add in all your filling ingredients. Blitz until smooth.

4. Pour out the filling evening between the jars. You can fill each jar almost to the top without risk of spilling over.

5. Bake for 25 - 30 minutes, watching for the last 10 minutes to make sure you don't over bake. The pies should be just set.

6. When pies have cooled to room temperature, whip cream sweetened with a drizzle of maple syrup.

7. Top each jar with a dollop of whipped cream and serve.

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