• Kayla Borgen

Individual Pumpkin Pies in a jar


  • 1 (1/4-ounce) package unflavored gelatin

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/4 cup Maine Maple Syrup (available at Weekends!)

  • 1 (14-ounce) can sweetened condensed milk

  • 2 large eggs, beaten

  • 1 (15-ounce) can pumpkin puree

  • Ginger cookies, crumbled

  • Whipped cream


  1. Whisk together the gelatin, cinnamon, ginger, nutmeg, salt, maple syrup, sweetened condensed milk and eggs in a heavy saucepan over low heat. Stir continuously until thickened, about 10 minutes.

  2. Add pumpkin and mix until uniformly blended.

  3. Pour into individual 8-ounce jars. Refrigerate at least 4 hours before serving.

  4. Chill a mixing bowl. Add cream, sugar and vanilla to the bowl. Mix on medium speed until soft peaks form.

  5. Serve each pie topped with whipped cream and garnish with crumbled ginger cookies.

Recipe derived from: Stonewall Kitchen

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