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Jack-Be-Little Pumpkin Pies

The perfect fall dessert!


16 Jack-Be-Little Pumpkins or 2 (9”) frozen pie shells
2 (15 oz) cans solid pack pumpkin or fresh cooked pumpkin puree
1 ½ cups brown sugar + extra for dusting
1 teaspoon salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon freshly ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
6 eggs
2 cups heavy cream
1 cup whole milk 



1.  Preheat oven to 425F.

2.  Wash Jack-Be-Littles well and cut off the tops scooping out the flesh and seeds.  Sprinkle the insides of the pumpkins with extra brown sugar.  Line them up on a parchment-lined cookie sheet.

3.  Meanwhile, whisk pumpkin, brown sugar, salt, spices, vanilla, eggs, cream and milk puree in a large bowl.  Don’t over whisk!  Avoid foam from developing; otherwise it will bake on top of the custard’s surface.

4.  Pour pumpkin pie mixture into the Jack-Be-Littles.  Bake at 425 for 15 minutes, then reduce the temperature to 350.  Continue to bake until centers are set but slightly wobbly, about an additional 25-30 minutes.  Allow to cool before serving.

Yield: 16 Jack-Be-Little Pumpkin Pies OR two 9" pies

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912