Low Carb Layered Pumpkin Pie in a Jar

Name: Low Carb Layered Pumpkin Pie in a Jar
Prep time: 30 min
Total time: 30 min
Yield: 16 jars
Ingredients: 1¼ cup almond flour; 5 tablespoons unsalted butter, melted; ¼ cup powdered allulose or equivalent sweetener; ¼ teaspoon mineral salt; 8 ounces (1 package) ⅓ fat cream cheese, softened; ½ cup powdered allulose or equivalent sweetener; 2 teaspoons pure vanilla extract or beans from 2 inches of vanilla pod; 2 cups heavy cream; 15 ounces (1 can) pumpkin puree or 2 cups homemade pumpkin puree; 16 ounces (2 packages) ⅓ fat cream cheese, softened; ¾ cup powdered allulose or equivalent sweetener; 2 teaspoons pure vanilla extract; 1 teaspoon pumpkin pie spice; ¼ teaspoon mineral salt; 1 cup heavy cream; additional sweetened whipped cream (such as our Homemade Whipped Cream); ground cinnamon

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Prep Time
30 mins
Total Time
30 mins
Servings
16 jars
Course
Dessert
Cuisine
American

Low Carb Layered Pumpkin Pie in a Jar

Iris Warren

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If you like Red Lobster's layered pumpkin pie in a jar, then you'll LOVE this healthy version featuring all the same favored fall flavor sans the sugar or calories!

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Ingredients

Servings

For Crust

1¼ cup almond flour
5 tablespoons unsalted butter, melted
¼ cup powdered allulose or equivalent sweetener (how to make powdered sweetener)
¼ teaspoon mineral salt

For Cheesecake Mousse Layer

8 ounces (1 package) ⅓ fat cream cheese, softened
½ cup powdered allulose or equivalent sweetener (how to make powdered sweetener)
2 teaspoons pure vanilla extract or beans from 2 inches of vanilla pod
2 cups heavy cream

For Pumpkin Pie Layer

15 ounces (1 can) pumpkin puree or 2 cups homemade pumpkin puree
16 ounces (2 packages) ⅓ fat cream cheese, softened
¾ cup powdered allulose or equivalent sweetener (how to make powdered sweetener)
2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon mineral salt
1 cup heavy cream

For Garnish

additional sweetened whipped cream (such as our Homemade Whipped Cream)
ground cinnamon (optional)

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Instructions

For Crust

Mix together all of the crust ingredients. Set aside.

For Cheesecake Mousse

Beat together the first 3 ingredients of the cheesecake mousse until smooth.
Beat the 2 cups heavy cream until stiff peaks form. Fold into the cheesecake mousse.
Put this mixture in the refrigerator until layering time.

For Pumpkin Pie

Beat together all of the pumpkin pie layer ingredients except the heavy cream until smooth. Set aside.
In a separate bowl, beat the 1 cup heavy cream until stiff peaks form. Fold into the pumpkin pie mixture.

Layering

Press HALF of the crust mixture into the bottoms of 16 6-ounce mason jars.
Take HALF of the chilled cheesecake mousse and divide it among the jars.
Add HALF of the pumpkin pie layer evenly to the jars.
Repeat layering with the remaining crust, cream cheese mousse, and pumpkin pie pudding (in that order).

Finishing Up

Cover the jars with their lids or plastic wrap and pop in the refrigerator to chill for 4 hours or overnight.
Prior to serving, garnish with a dollop of whipped cream and a tiny dusting of cinnamon.

Notes

If you'd like the pumpkin layer to be a brighter/prettier orange, add a couple drops of red and yellow natural food coloring.
If you don't have 6-ounce mason jars, just use sixteen 8-ounce ones.
If you don't want to mess with putting it in jars, you can just layer it up in a baking dish (fyi, that's actually what I usually do!).