Individual Ancho Chile Pumpkin Pies in a Jar

What is Thanksgiving without pie. It just wouldn't be an American holiday without the opportunity to finish off a two thousand calorie meal with a healthy serving of pie, amIright?! Keeping with my Southwestern theme, I decided to add a little spicy flavor to this year's pie, and make them easily serve-able, in adorable mason jars. You could make one regular sized pie if you wanted, just cook for a bit longer, until the center is slightly firm, and no longer jiggly.

Individual Ancho Chile Pumpkin Pies in a Jar

Crust:

• 20 pumpkin gingersnaps
• 2 tbsp. granulated sugar
• 1/4 tsp. ancho chile powder
• 3 tbsp. unsalted butter

Pie Filling:

• 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

Garnish (optional): 

• 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. 

Mini Pumpkin Pie Cheesecakes

We all know pumpkin pie is a key staple at most Thanksgiving dinners, but what about pumpkin pie's distant cousin, pumpkin pie cheesecake? I adapted the recipe I found a bit by using gingersnaps instead of graham crackers to make the crust, as well as adding some fresh homemade whipped cream on top. These are extremely addicting, and the perfect size for treating yourself after a day full of cooking Thanksgiving dishes.

Mini Pumpkin Pie Cheesecake
Makes 12 mini cheesecakes

Ingredients:

• 2 tbsp. unsalted butter, melted
• 1/4 tsp. table salt
• 1 cup gingersnap cookie crumbs
• 8 oz. light cream cheese, softened (about 1 cup)
• 1 cup plain canned pumpkin (not pumpkin pie filling)
• 1/2 cup dark brown sugar
• 3 large eggs
• 1 tsp. pumpkin pie spice

Preheat oven to 325 degrees F. Line a standard sized cupcake pan with 12 liners or spray with non-stick cooking spray. 

In a small bowl, toss together melted butter, salt, and gingersnap crumbs. Use a tablespoon to measure 1 heaping spoonful of crumb mixture into each liner. Press down firmly with the back of a spoon or bottom of glass to flatten. Bake crusts for 5 minutes or until lightly browned.

Combine cream cheese, pumpkin, brown sugar, and pumpkin pie spice in a medium bowl. Beat on high for one minute, until smooth. Add in the eggs one at a time, mixing well between each addition. Spoon batter evenly into cups and bake for 20-25 minutes or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.

Happy Pie Day!

In honor of National Pie Day, I decided to gather up all of my pie recipes and share them with all of you again, in case you were looking for a great pie recipe and needed to jog your memory. And in case you aren't in the mood for something sweet, I have non-traditional pies for both vegetarians and carnivores alike!

Peanut Butter Cup Pie
Red Velvet Cheesecake
Black Bean Pie
Pumpkin Pie
Cranberry & Wildberry Pie
Sheppard's Pie
Key Lime Pie