This recipe, which was inspired by Red Lobster’s ultra tasty but super unhealthy layered pumpkin pie in a jar dessert, features a scrumptious almond meal crust, a velvety cheesecake mousse layer, and an earthy but sweet no-bake pumpkin pie layer. If you like Red Lobster’s layered pumpkin pie in a jar, then you’ll LOVE this Trim Healthy Mama and keto version featuring all the same favored fall flavor sans the sugar or calories!
This is one of those recipes that is just too tasty to be healthy. Like, it’s seriously too good to be true. It has a smooth, velvety texture with bursts of just-crunchy crust combined with sweetness and the heavenly, familiar, pumpkin pie spice kick. It makes the perfect, Trim Healthy Mama friendly fall treat!
My family and I enjoy this pumpkin pie in a jar over traditional pumpkin pie every year for Thanksgiving. I used to make it using a pumpkin pie in a jar copycat recipe I had found either online or in a magazine, but it obviously was chock full of sugar and completely off plan. So I worked on it until this low glycemic dessert was achieved.
A Few THM Notes About this Layered Pumpkin Pie in a Jar
Did you know that I am a certified Trim Healthy Mama coach? That means I know this plan inside and out and it also means I gotta get coachy on you and tell you how to eat some of my recipes like this one. You can’t just go eating them willy-nilly and overdoing it (well, I guess you could, but hey at least I am trying to help you out lol)!
I cut the heaviness in this layered pumpkin pie in a jar recipe as I could (such as using 1/3 fat cream cheese), but some parts just could not be cut without losing texture, consistency, or flavor. As a result this is a pretty HEAVY S treat. I would recommend having it only on rare occasions (such as for Thanksgiving dessert as a separate meal all by itself at least 3 hours before or after eating anything else). One serving of this has enough protein in it to constitute a single meal.
In the recipe, I recommend using 6-ounce mason jars. However, if you would like to make it a little lighter, you can instead put them in 4-ounce mason jars (which would make this recipe as-is yield 24 servings–feel free to tweak the servings in the recipe card below to reduce the servings if this is too much!).
Low Carb Layered Pumpkin Pie in a Jar
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
- 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!).
Nutrition
Thank you!
Does this work to freeze?
It should, yes. Just don’t overfill the jar/other container to allow room for expansion. 🙂
taste is so good . I looked horrible , next time I will do it in a clear bowl instead of jars
Would gentle sweet or super sweet be more appropriate here?
Either one works. 🙂
Love!
Have you ever tried layering it in a 9×13?
Yes, that’s actually how I usually do it. Much easier!
Made this last year when TJ shared it on Measuring Flower. It’s so good! Making it again this year.
Do you bake the crust part?Sounds very interesting
I don’t, but you’re more than welcome to do so. I’d spread it on a baking sheet and bake it that way if I did; then crumble it back up and add it to the jars as described. 🙂
Absolutely the best! I’m so making this again in place of reg pumpkin pie this year!