Pumpkin Pecan Pie in a Jar Recipe courtesy Kelsey Nixon

Special Equipment: 8 (4 oz.) oven-safe glass jars

Your favorite piecrust recipe or store-bought option (enough for (1) 9-inch pie)

Pie Filling: 3 large eggs, divided 1 (15 oz.) can pumpkin, (about 1 ¾ cups) 2/3 cup granulated sugar, divided 1 tablespoon pumpkin pie spice 1 teaspoon salt ¼ cup light corn syrup ½ teaspoon vanilla ¾ cup pecans, chopped

Garnish: 1/3 cup chocolate shavings

Pre-heat oven to 350 degrees F. Make your preferred piecrust recipe or utilize your favorite store-bought brand.

Roll out the dough on a well-floured surface. Using a circular cookie cutter or small bowl with a diameter of about 2 inches, cut 8 circles from the dough. Use the circles to line each 4 oz. oven- safe jar. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar.

Make pie filling: In a mixing bowl combine 2 eggs, pumpkin, 1/3 cup sugar, pumpkin pie spice, and salt. Divide filling (about 2 ½ tablespoons each) evenly amongst the 8 jars lined with piecrust, leaving about ½ inch at the top of each jar.

In a separate mixing bowl, beat the 1 remaining egg, add the remaining 1/3 cup sugar, corn syrup, and vanilla. Once blended, stir in pecans. Evenly spoon mixture over the pie filling (about 1 tablespoons each).

Place prepared pies on a sheet tray and bake for 30 – 35 minutes or until filling is set. Cool pies on a wire rack. Before serving, garnish each pie with chocolate shavings.

*Alternatively, before baking, seal each jar with metal lid and place in the freezer for up to 3 weeks.

Yield: 8 individual pie jars Prep Time: 30 minutes

Cook Time: 30-35 minutes Ease of Preparation: medium