skinny no bake pumpkin pie in a jar cool diet recipe

Ingredients (Makes 4 servings)

For the Crust

• 1/2 cup almond flour
• 2 tbsp melted butter (unsalted)
• 1 tbsp erythritol or any keto-friendly sweetener
• 1/2 tsp cinnamon

For the Pumpkin Pie Layer

• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup cream cheese (softened)
• 1/4 cup heavy whipping cream
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

For the Topping

• 1/4 cup heavy whipping cream
• 1 tbsp powdered erythritol
• A pinch of cinnamon (for garnish)

Instructions

1. Prepare the Crust:
   • In a bowl, mix almond flour, melted butter, erythritol, and cinnamon until combined.
   • Divide the mixture evenly into small jars or cups, pressing down gently to form a base layer.
2. Make the Pumpkin Pie Filling:
   • In a large bowl, beat cream cheese until smooth.
   • Add pumpkin puree, heavy whipping cream, powdered erythritol, vanilla extract, and pumpkin spice.
   • Whisk or beat until creamy and well-combined.
3. Layer the Pumpkin Filling:
   • Spoon the pumpkin mixture on top of the crust layer in each jar. Smooth the surface with the back of a spoon.
4. Prepare the Whipped Topping:
   • Whip the heavy cream and powdered erythritol until soft peaks form.
   • Add a dollop of whipped cream to each jar and sprinkle with cinnamon for garnish.
5. Chill and Serve:
   • Refrigerate for at least 1 hour to set before serving.

Tips for Success

• Use glass jars or mason jars for a cute, portable presentation.
• This recipe can be made ahead and kept in the fridge for up to 3 days.
• For a nut-free option, substitute almond flour with sunflower seed flour.