Tuesday, October 16, 2012

Boring Pumpkin Pie? Try "Pumpkin Pie & Crumb Cake in a Jar" to put a little spice back into your life!



Perhaps I'm a little long winded at times and make you wait much too long to get to the good stuff. Well today is your lucky day and we are going straight to dessert.  Especially when that dessert involves pumpkin pie, crumble cake, and a chance encounter in the oven.  

Pumpkin Pie 
15 ounces pumpkin puree
6 ounces evaporated milk
3/4 cup milk (low-fat works fine)
2/3 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

In a large bowl combine pumpkin puree, evaporated milk, milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt. Whisk until well combined.

Spray (7) eight ounce glass (heat-resistant) jelly jars with a little no-stick spray.  Divide the pie mixture evenly between the jars; they end up about 2/3 full.  Place them on a baking sheet and set aside.

Crumble Cake
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup butter, cold, cut into 1/2" sized pieces
1 large egg
1/2 teaspoon baking powder 
1/2 teaspoon ground cinnamon
1/2 of a vanilla bean, split and seeds removed or 1 teaspoon vanilla extract
Pinch salt

In the bowl of a food processor combine the sugar, flour, butter, egg, baking powder, cinnamon, vanilla, and salt. Pulse a few times until the mixture is still crumbly but starting to hold together.  If you don't have a food processor you can do the same thing with all your ingredients in a bowl and cut the butter in the bowl with two knives until it is in tiny pieces.

Divide the crumb mixture evenly over the pie mixture in the jars.  (I know I'm showing only 6 in the shot, but 7 does work a little better.  I was just out of jars and didn't want to dump a whole jar of jam.)


Bake in a 350 degree F oven for 35-40 minutes, until the cake is set and you can see the pie in the bottom part setting.

Serve at room temperature with whipped cream or not, but really come on is there anyone out there that actually prefers their pie without whipped cream?


If you don't have any jars use an 8" x 8" baking pan.  You may need to adjust the baking time by a few minutes. When I'm unsure as to the bake time, I will start lower like 30 minutes and then add time as I see how it's coming along.

My Aunt has informed me I haven't been keeping up with my blog regularly.  I assure you I haven't gone rouge, it's just I had this very important painting to finish up for my niece.  That and a garage full of boxes to still deal with, but the boxes make my head hurt and I'd much rather deal with a unicorn and Rapunzel.


Seriously - call me if you don't like whip cream with your pie, we need to discuss this pronto because there is a whole world with whip cream in it that you are missing out on.

Enjoy,

Gina


19 comments:

  1. Loving how you spiced up apple pie my friend, I could use a couple of jars ASAP ;)

    Cheers
    Choc Chip Uru

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  2. Gina,
    What a creative way to serve pumpkin pie, and crumble cake! Pure genius. I have canning jars, so I will have to make for November. What a gorgeous painting. I'm sure that your niece will love it.

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  3. Gina, this is so CREATIVE and FUN!
    Nice to see you update your blog again ;-))

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  4. So good looking, I think I'd prefer mine in a large bucket ;)

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  5. What a cool idea! I haven't seen this sort of dish made in a jar before! Genius! Thanks so much.

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  6. Hi Gina,

    You are so clever and creative eating your pumpkin pie from a jar :D

    Cool!

    Zoe

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  7. Great idea! This looks delicious!

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  8. Ahaha! I guess I have to call you! I didn't grow up with whole a lot of whipped cream (it's not very common there), so I am totally missing it out. I usually say "no whip" at Starbucks. Am I in trouble now? :D
    You are always creative and this pie in a jar is fantastic!

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  9. Gina, I did not realize you can actually bake in those handy canning jars...and why not? since they could be in 'boiling water' and in the freezer, without cracking or breaking, why not bake in the oven...genius!

    Love your Pumpkin Pie & Crumb Cake spin on this yummy treat; and yes. lots, and lots of whipped cream please!
    Your niece is such a talented little artist:)

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  10. Hi Gina! Very Creative!! I like the idea of baking both a pie and a cake in a jar and yes, I'll take whipped cream on mine;-)
    ps. I like the name Auntie Gina- very sweet;-)

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  11. YUMMY! This is both clever AND delicious!

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  12. I seriously can't imagine pumpkin pie without whipped cream, so I agree, folks who don't must have an intervention. This looks like a fun way to enjoy it. And the painting is too cute! I wish I had an Auntie Gina to paint for me!

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  13. Yummy nummy! I love pumpkin pie and this is a great idea. Gina you are so talented. The painting is beautiful. Hope you are doing well sweetie:)

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  14. Now that's my kind of pumpkin pie! I've always been much more into the filling than the crust. Crumb topping > pie crust! And whipped cream is a must! You can even get little shelf-stable cartons of whipping cream at TJ's now so you'll never be without it in your pantry.
    It was great to meet you at Foobbuzz!

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  15. Pie + Cake + Whipped Cream = SOLD! And they're so cute in the jars. I'd much rather be in the kitchen whipping these up than unpacking boxes...I don't think you'd want to see what I'd paint :) Your niece will love it!

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  16. This is a wonderful idea. Pie and Cake served in a jar. No spilling there, that's for sure. Now you got me thinking that I need more jars. Happy "Early" Halloween!

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  17. Pumpkin is one of my most fav foods in the whole wide world and this spin on it makes me more than a little giddy. Thank you so very much for sharing!

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  18. Your recipe looks delicious and is photographed just beautifully. I found your page from YBR. I am now following your page and your facebook! I look forward to seeing more.
    Cynthia at http://FeedingBig.blogspot.com

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