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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!
4.75
from
12
Ratings
Diets:
Egg Free • Gluten Free • Keto • Low Carb • Sugar Free
THM Fuel:
THM S
Prep Time:
30
minutes
mins
Total Time:
30
minutes
mins
Servings:
16
jars
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
Serving:
1
jar
Calories:
347
kcal
Carbs:
9
g
Protein:
7
g
Fat:
33
g
Fiber:
2
g
Sugar:
3
g
Net Carbs:
7
g