My friend asked me to make little potted pumpkin pies for her witch party last weekend. They were super easy to make and look great in a big stack! I think these would be a nice addition at a Halloween party or to add a little twist to Thanksgiving dinner.
Make your favorite pumpkin pie recipe (I used this recipe from Everyday Food). I doubled the recipe which gave me enough filling for roughly 20 little mason jars. Fill the jars, stopping about 3/4" from the top. Bake at the usual temperature, but start watching them carefully after about 25 minutes since they won't take as long to bake as a pie. Pull them out when the center seems set (mine took about 35 minutes). Let cool for an hour or so, then throw them in the fridge while you make the whipped cream.
The whipped cream recipe includes a bit of unflavored gelatin, which you dissolve in some water and then fold in. I worried this would change the texture of the cream, but not to worry, the whipped cream was delicious and the gelatin helps it keep its shape so it doesn't fall the way ordinary cream would when left out for a bit. Spoon some cream into each of your jars, filling all the way up to the top, and screw on your lid. Return your jars to the fridge until you are ready to serve. These can be made up to a day ahead.
A few shortbread cookies or ginger snaps would be nice for a little crunch.