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Low Carb Layered Pumpkin Pie in a Jar

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!

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

Ingredients

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)

Instructions

For Crust
    Cup of Yum
  1. Mix together all of the crust ingredients. Set aside.
For Cheesecake Mousse
  1. Beat together the first 3 ingredients of the cheesecake mousse until smooth.
  2. Beat the 2 cups heavy cream until stiff peaks form. Fold into the cheesecake mousse.
  3. Put this mixture in the refrigerator until layering time.
For Pumpkin Pie
  1. Beat together all of the pumpkin pie layer ingredients except the heavy cream until smooth. Set aside.
  2. In a separate bowl, beat the 1 cup heavy cream until stiff peaks form. Fold into the pumpkin pie mixture.
Layering
  1. Press HALF of the crust mixture into the bottoms of 16 6-ounce mason jars.
  2. Take HALF of the chilled cheesecake mousse and divide it among the jars.
  3. Add HALF of the pumpkin pie layer evenly to the jars.
  4. Repeat layering with the remaining crust, cream cheese mousse, and pumpkin pie pudding (in that order).
Finishing Up
  1. Cover the jars with their lids or plastic wrap and pop in the refrigerator to chill for 4 hours or overnight.
  2. 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!).

Nutrition Information

Serving 1jar Calories 347kcal (17%) Carbohydrates 9g (3%) Protein 7g (14%) Fat 33g (51%) Fiber 2g (8%) Sugar 3g (6%) Net Carbohydrates 7g

Nutrition Facts

Serving: 16jars

Amount Per Serving

Calories

% Daily Value*

Serving 1jar
Calories 347kcal 17%
Carbohydrates 9g 3%
Protein 7g 14%
Fat 33g 51%
Fiber 2g 8%
Sugar 3g 6%
Net Carbohydrates 7g

* Percent Daily Values are based on a 2,000 calorie diet.