November. The usually warm Texas air has cooled down, and the leaves on trees have begun to turn brown, announcing the beginning of fall.  A time for jumping in piles of leaves, wearing oversized sweaters, and most importantly, celebrating Thanksgiving. Thanksgiving is a time where everyone in the family can assemble and feast on turkey, yams, and mashed potatoes. An fun and thoughtful way to show your appreciation to your teachers and friends is to make them something yourself, instead of a gift card or store bought present. Since one of the most common dishes seen on the table at Thanksgiving is pumpkin pie, why not make some for your favorite teachers? Or even better, pumpkin pie in a jar!

Ingredients:

• store-bought pie crust
• 8 (1/2 pint) oven-safe glass jars
• about 1/4 of melted butter
• 3/4 cup of granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 can (15 oz.) canned pumpkin
• 1 can (12 fl. oz.) evaporated milk

If it is not already flat, roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the crust. Place the each dough circle in the bottom of one jar and then line with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar. Brush the dough with melted butter and set aside.

Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in canned pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour the filling in each jar, so only the top of the crust is showing.

Preheat your oven to 400 degrees F, and bake 40 to 45 minutes, or until the crust is a golden brown. Let cool for 10 minutes and eat! You can add any toppings you want, from whipped cream to ginger snaps. Because each jar should have a lid, storage is easy and simple. Your teachers and friends will appreciate the thought and pie!