DINING ON PUMPKIN PIE IN A JAR AS WE CELEBRATE THANKSGIVING BLESSINGS

We Gather Together To Ask The 

Lord’s Blessings

Are you preparing to welcome "your people" home for Thanksgiving? This is a beloved term we often use in the south when referring to family. The door bell rings, and the festivities begin! The fireplace is warming the house, the aroma of sweet pumpkin and savory turkey fills the kitchen! The champagne cork pops, and we're off to the dining room. Oh yes, and the Dallas Cowboys game is unfolding in the background.

As you go through the day, perhaps still planning your menu, it's always fun to think outside the box and become inspired by a little twist on an old favorite! The pumpkin pie! Often times, when living in Maine, the darling and I traveled over to York, and loaded up our basket with all the goodies offered by The Stonewall Kitchen.

I never let a holiday pass, without serving up their delicious jams! 

I believe they took advantage of a "no snow day" to decorate the store! 

This would be a lovely way in which to serve a smaller portion of Pumpkin Pie!

 I'm definitely going to keep this idea for Christmas! Thank you Stonewall Kitchen for keeping us inspired in our kitchens and our tummies full of good food! 

I love giving this maple syrup as gifts for the holidays! It is certainly a "taste of Maine!"

This syrup is freatured in today's recipe, however, you can certainly substitute if needed. 

PUMPKIN PIE IN A JAR

The Pie Filling

1 (¼-ounce) package unflavored gelatin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

¼ cup maple syrup

1 (14-ounce) can sweetened condensed milk

2 large eggs, beaten

1 (15-ounce) can pumpkin purée

Ginger cookies, crumbled

Sweetened Whipped Cream

1 cup whipping cream, cold

2 Tablespoons granulated sugar

½ teaspoon vanilla

Whisk together the gelatin, cinnamon, ginger, nutmeg, salt, Maine Maple Syrup, sweetened condensed milk and eggs in a heavy saucepan over low heat.


Stir continuously until thickened, about 10 minutes. Add pumpkin purée and mix until uniformly blended.


Pour into individual 8-ounce jars and refrigerate for at least 4 hours before serving.


Chill a mixing bowl. Add cream, sugar and Pure Vanilla Extract to the bowl. Mix on medium speed until soft peaks form.


Serve each pie topped with sweetened whipped cream and garnish with crumbled ginger cookies.

May Your Thanksgiving of 2014

Be Blessed with 

Family, Good Food and Much Happiness!