This Thanksgiving, give thanks to your friends and family with these deconstructed Pumpkin Pecan Pie in a Jar. They are not only the perfect Fall dessert, but they make great favors/gifts for your Thanksgiving guests or hostesses.
I was able to make 10 jars using this recipe with a cost of under $30 (including the price of the jars). The 1/2 pint mason jars I used were purchased from Walmart for under $8 for a dozen jars.
1 (15oz) can pumpkin
1 (12oz) can evaporated milk
3/4 cup sugar
4 teaspoons pumpkin pie spice
1 boxed yellow cake mix
1 1/2 cups pecans, chopped
1 1/2 sticks butter, melted
whipped cream or vanilla ice cream for optional topping
10 (1/2 pint) Mason Jars
Preheat oven to 350 degrees. In a large bowl whisk together the pumpkin, milk, eggs, sugar and pumpkin pie spice.
Place the mason jars on a baking sheet for easy transport in and out of the oven.
Lightly spray the inside of the jars with non stick cooking spray or oil.
Using a large measuring cup, fill the jars no more than half way with the pumpkin mixture.
*When baking, this mixture does rise, so do not fill the jars more than half way so that it has space to close the lid as well as room for whipped cream or ice cream.
Sprinkle two tablespoons of the dry cake mix on top of the pumpkin layer.
Make sure to evenly disperse the cake mix so that it has an even layer on top of the pumpkin mixture.
Then sprinkle a layer of the chopped pecans in each jar.
Finally, pour 1 tablespoon of the melted butter on top of each jar.
Bake for about 40 minutes and then let cool for at least 30 minutes.
Serve with whipped cream or ice cream.
If you plan on giving these as gifts for Thanksgiving. CLICK HERE for a downloadable gift tag template. Use twine, ribbon, tape or glue to attach these tags to each jar.