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Coconut Pumpkin Meringue Pie In-a-Jar

Coconut Pumpkin Meringue Pie In-a-Jar

(Makes 12 jars)

Oatmeal Cookie Crust:

½ cup of butter, room temperature

1 cup of brown sugar

1 egg

1 teaspoon of pure vanilla extract

1 cup of flour

½ teaspoon of baking soda

5-finger pinch of salt

1½ cup of quick cooking oats

Pumpkin curd:

1 cup of pumpkin puree, canned or fresh

Juice of 1 orange

3 eggs, beaten

1 cup of brown sugar

1/8 teaspoon of ground nutmeg

1/8 teaspoon of ground cinnamon

½ cup of unsalted butter

½ cup of mascarpone


2 large egg whites

3-finger pinch of salt

½ cup of sugar

1 tablespoon of pure vanilla extract

1 teaspoon of cornstarch

Eight 4-ounce canning jelly jars

Coconut flakes, dried, roasted and/or toasted


  1. Preheat oven to 375 degrees F.

  2. In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract.

  3. Combine the flour, baking soda, and salt and add to the creamed mixture. Beat on low speed until just combined. Using a spatula, fold in the oats.

  4. Spread the dough in a ½-inch thick layer onto a 13x18 parchment paper-lined baking sheet and poke holes all over with a fork. Bake for 12-13 minutes, until just browned on the edges. Remove from oven and allow to completely cool.

  5. In a small saucepot over medium-low heat, whisk together the pumpkin puree, orange juice, eggs, brown sugar, ground nutmeg, and ground cinnamon for about 5–7 minutes until the mixture is thick enough to coat the back of a spoon. Add the butter and mascarpone and whisk until smooth. Transfer to a bowl and chill in the refrigerator.

  6. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed, until frothy. Slowly add the sugar, vanilla extract and cornstarch and beat on high speed until stiff peaks form.

  7. Crumble the cooled oatmeal cookie and add a ¾–inch layer to the bottom of each jar. Add a ¾–inch layer of pumpkin curd followed by a healthy portion of meringue on top. Sprinkle coconut flakes on top and transfer the filled jars to the oven and bake for 4-5 minutes, until coconut flakes have browned a little. Let cool slightly, serve, and enjoy!!



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