Individual Ancho Chile Pumpkin Pies in a Jar
- 20 pumpkin gingersnaps
- 2 tbsp. granulated sugar
- 1/4 tsp. ancho chile powder
- 3 tbsp. unsalted butter
- 1 can of pumpkin puree (not pumpkin pie filling)
- 1 2/3 cup heavy whipping cream
- 3 eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tbsp. ancho chile powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- whipped cream
- vanilla ice cream
- pumpkin pie spice
- roasted nuts
Preheat oven to 325 degrees F.
Add the gingersnap cookies to a food processor and whirl until they turn into small crumbs. Add in the sugar and chile powder, whirl again until fine crumbs remain.
Melt the butter and add to the crumb mixture. Combine until the mixture looks like wet sand. Divide the crumb mixture evenly to the bottom of 4 glass jars and press down firmly with the bottom of a glass.
Bake the "crust" for 10 minutes until golden and fragrant. Remove from the oven and increase temperature to 350 degrees F.
While crust is baking, whisk together all of the ingredients for the pie filling in a large bowl. Once the crusts are done, evenly divide the pie filling to the jars, then place back into the 350 degree oven and bake for 40-50 minutes, just until set.
Remove from the oven and allow to cool on a wire rack. Top with whipped cream and sprinkle with some pumpkin pie spice for garnish.