Layered Pumpkin Pie in a Jar

Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Fuel Source: Fatastic (THM S)
Diets: EF • GF • KO • LC • SF
Servings: 12 jars


For Crust

For Cheesecake Mousse Layer

For Pumpkin Pie Layer

For Garnish


For Crust

  • Mix together all of the crust ingredients and set aside.

For Cheesecake Mousse

  • With a hand held electric mixer, beat together the first 3 ingredients of the cream cheese mousse until smooth.
  • Gently fold in the whipped cream just until blended (don't over mix or it'll lose volume).
  • Put this mixture in the refrigerator until layering time.

For Pumpkin Pie

  • Put the water in a small bowl and sprinkle the gelatin over top. Set aside to soften.
  • Mix the protein powder, sweetener, xanthan gum, salt, pumpkin pie spice, and cinnamon together in a small saucepan.
  • Gradually pour the cold milk into the saucepan, whisking briskly after each addition to prevent lumps.
  • Bring mixture to a slow rolling boil (a boil that you can stir down) over medium-high heat, stirring constantly. The mixture should thicken.
  • Whisk in the gelatin water until completely dissolved.
  • 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.
  • Once the pumpkin mixture is cold, gently fold the whipped cream into it. The resulting mixture will be a pale orangish color.


  • Gently press HALF of the crust mixture into the bottoms of 12 8-ounce mason jars.
  • Take HALF of the chilled cream cheese mousse layer and divide it evenly among the jars.
  • Pour HALF of the pumpkin pie layer evenly into 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 and pop in the refrigerator to chill (preferably overnight).
  • Just prior to serving, garnish with a dollop of whipped cream and a tiny dusting of cinnamon.


If you'd like the pumpkin layer to be a brighter/prettier orange, add a couple drops of red and yellow natural food coloring.


Serving: 1jar | Calories: 266kcal | Carbohydrates: 11g | Protein: 7g | Fat: 23g | Fiber: 5g