If you like Red Lobster’s layered pumpkin pie in a jar, then you’ll LOVE this slimming 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.
Layered Pumpkin Pie in a Jar
For Cheesecake Mousse Layer
For Pumpkin Pie Layer
- 2 tablespoons water
- ½ tablespoon unflavored gelatin
- ½ cup THM Pristine Whey Protein Powder
- ½ cup
powdered erythritol, powdered xylitol, or equivalent powdered sweetener
- 1 teaspoon xanthan gum or gluccomannan
- 1 teaspoon mineral salt
- 1 teaspoon pumpkin pie spice or 8-10 drops DIY Pumpkin Pie Spice Essential Oil Blend
- ½ teaspoon ground cinnamon
- 1 cup plain unsweetened almond or cashew milk
- 2 cups pumpkin puree (homemade or use a 15 ounce can)
- 1 cup whipped cream (such as our Homemade Whipped Cream)
- 1 teaspoon pure vanilla extract
- additional whipped cream (such as our Homemade Whipped Cream)
- ground cinnamon
- 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).
- 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.
- 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!).