Layered Pumpkin Pie in a Jar
 
 
Fuel Type:
Diets: EF, GF, LC, SF
Yield: 12 jars
Ingredients
For Crust
For Cheesecake Mousse Layer
  • 1 package (8 ounces) cream cheese, softened (1/3 fat to make it leaner)
  • ½ cup powdered erythritol or xylitol OR equivalent sweetener
  • 2 teaspoons pure vanilla extract OR 2 inches worth vanilla beans
  • 2 cups whipped cream (such as Homemade Whipped Cream)
For Pumpkin Pie Layer
For Garnish
  • additional whipped cream
  • ground cinnamon
Instructions
For Crust
  1. Mix together all of the crust ingredients and set aside.
For Cheesecake Mousse
  1. With a hand held electric mixer, beat together the first 3 ingredients of the cream cheese mousse until smooth.
  2. Gently fold in the whipped cream just until blended (don't over mix or it'll lose volume).
  3. Put this mixture in the refrigerator until layering time.
For Pumpkin Pie
  1. Put the water in a small bowl and sprinkle the gelatin over top. Set aside to soften.
  2. Mix the protein powder, sweetener, xanthan gum, salt, pumpkin pie spice, and cinnamon together in a small saucepan.
  3. Gradually pour the cold milk into the saucepan, whisking briskly after each addition to prevent lumps.
  4. Bring mixture to a slow rolling boil (a boil that you can stir down) over medium-high heat, stirring constantly. The mixture should thicken.
  5. Whisk in the gelatin water until completely dissolved.
  6. Remove from the heat. Stir in the pumpkin puree and vanilla extract then put in refrigerator (or freezer to speed things up--just don't forget it's in there) and allow to chill until cold.
  7. Once the pumpkin mixture is cold, gently fold the whipped cream into it. The resulting mixture will be a pale orangish color.
Layering
  1. Gently press HALF of the crust mixture into the bottoms of 12 8-ounce mason jars.
  2. Take HALF of the chilled cream cheese mousse layer and divide it evenly among the jars.
  3. Pour HALF of the pumpkin pie layer evenly into 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 and pop in the refrigerator to chill (preferably overnight).
  2. Just 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.
Recipe by TJ's Taste at http://tjstaste.com/layered-pumpkin-pie/