Hello Everyone! I’ll keep tonight’s introduction short as I have quite a bit to say at the end of this post – a disclaimer, or a little announcement(?) regarding Amcarmen’s Kitchen in light of the current pandemic.
This Deconstructed Pumpkin Pie in a Jar is where it’s at. It is super easy to make and adorably cute served in a jar! Seriously delicious. Pumpkin Pie Purée. Cream Cheese Frosting. Ginger Biscuits. Layer, layer, layer and you’ve got yourself a dessert that’s sure to please everyone, not only with your culinary skills, but also with your creativity!
Now, I think with the measurements I’ve stated below, you can make at least 2 large jars of Pumpkin Pie, 3 would be pushing it, but if your jars are smaller, it is possible. I only made one jar for the purpose of getting a photo for this post because I ended up saving two thirds of the pumpkin for our daily meal consumption. You’ll find out why at the end of this post.
Before we dive into tonight’s recipe, do take the time to check out where I drew my original inspiration for these Deconstructed Pumpkin Pies in a Jar over on Life, Love, and Sugar by Lindsay.
PREP TIME 2 HOURS | COOKING TIME 20 MINS | SERVES 2-3
For the pumpkin pie layer
- 250g pumpkin, peeled, seeded, and cut into chunks
- 3 tbsp brown sugar
- 1 tbsp tequila
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp heavy cream
For the cream cheese layer
- 150g cream cheese
- 1/2 cup confectioners’ sugar
- 1/4 tsp vanilla
For the biscuit layer
- 200g Ginger Nut Biscuits, crushed
- 50g unsalted butter, melted
- 1/2 tsp salt
- Pumpkin Pie Layer: Preheat oven to 220C (425F or gas mark 7).
- Toss the pumpkin, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not saying that! *cheeky grin*
- Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before puréeing the pumpkin. Mix the 2 tablespoons of cream into the pumpkin purée thoroughly.
- Biscuit Layer: Add the crushed ginger nut biscuits, salt, and melted butter together in a medium-sized mixing bowl. Mix together until well combined. Set aside in the fridge for about 15 minutes to chill.
- Cream Cheese Layer: Using an electric mixer fitted with a paddle attachment, beat, on medium speed, the cream cheese, confectioners’ sugar, and vanilla together in a large mixing bowl until smooth. Set aside in the fridge for about 15 minutes to chill.
- Assembly: Add about 1 & 1/2 tablespoons of the ginger nut biscuit crumbs to the bottom of the jar. Layer with 2 tablespoons of the pumpkin pie purée, and the 2 tablespoons of the cream cheese mixture. Repeat the layering process until your jar is full.
- Top each with a dollop of cream and a biscuit, of biscuit crumbs. Set in the fridge for about 30 to 60 minutes before serving. Enjoy!
As promised, here’s the announcement: with the on-going pandemic affecting the world to date, enhanced community quarantine here in the Philippines has already proven that it may be a little difficult for me to source the ingredients I need for the dishes I have planned out for the upcoming weeks (hopefully not months).
Public transportation systems have completely ceased, and the only way to get around now is by foot since I do not own a car, and I unfortunately don’t know how to ride a bike. It’s been difficult to get to the nearest market for fresh food, which I learnt on Sunday has also ceased its operations. The only way I can get access to fresh food is at the grocery store, which is even further than our local market.
Anyway, I will definitely have recipes up in the next two weeks since I managed to cook them in advance before we went into enhanced community quarantine. I will still try my best to find ways to source the ingredients I need to keep Amcarmen’s Kitchen up to date. I have some delicious recipes lined up for you until July and I’m excited to share all of them with you!
In the meantime, stay safe guys! Make sure you wash your hands, stay at home if you don’t have a reason to go out, and practice safe social distancing!
– Ally xx