Low carb pumpkin pie in a jar with Voortman Bakery

I am still trying to wrap my head around the fact that Thanksgiving is Thursday.. Wow, has this year been so slow yet gone by so fast. Anyone else? As the pandemic is still widespread, many people all around the nation will be canceling their traditional plans. Instead, many of us will be having dinner at home, zooming our family and friends, and enjoying a bit more of a quiet holiday season than usual. Although it may be hard, it is the only way to hep stop the spread. But that also doesn’t mean you have to miss out on your Thanksgiving favorites! We will be having all our favorite Thanksgiving dishes and some. You can’t forget about dessert either. Although I love my traditional pumpkin pie, I decided to make low carb pumpkin pie in a mason jar this year. They are easy, fun, and so scrumptious while being a little more healthy.

Yields: 8 servings

Prep Time: 20 minutes

Total time: 4 hrs 20 minutes

Ingredients you will need:

1 package of Voortman Bakery Sugar Free Shortbread Cookies.

6 TBSP of melted butter.

•2 cups of heavy cream cold

•8.8oz of cream cheese cold

•1 cup of pumpkin purée

•1 TSP of organic vanilla

•2/3 cup of sugar-free powdered sweetener (can be erythritol or monk fruit)

•sugar free whipped cream

•ground cinnamon

•2 TBSP pumpkin pie spice

•8 medium sized mason jars


Step 1. Crush 1 3/4c of cookies in a medium size bowl. Add in 6 tbsp of melted butter. Miss throughly and set to the side.

Step 2. Put a medium size bowl and wisks in freezer for 15 minutes. This is vital when making the pumpkin mouse. Take out bowl and tools. Measure and pour the heavy cream into the cold bowl.

Step 3. Whisk on medium speed for two minutes. Then increase to high speed and whisk for 2-3 more minutes. It is ready when a firm stiff peak forms. Set in the fridge.

Step 4. In another bowl, whisk on high speed the cream cheese, pumpkin purée, sugar-free sweetener, and pumpkin pie spices.

Step 5. Once to a thick consistent cream texture, gently fold half of the pumpkin mixture into the whipped heavy cream and combine gently. Add the remaining pumpkin mixture and keep stirring gently. Cover the bowl and put in refrigerator for at least 4 hours or over night.

Step 6. Once the pumpkin mouse has set, it is time to put in the jar. Start with a crust layer, then pumpkin mouse, sugar-free whipped cream, and repeat till the top. Finish off each charge with a swirl of sugar-free whipped topping and dust of cinnamon.

This has quickly become one of my favorites. Using Voortman Bakery cookies, they add a sweet twist to your traditional graham cracker crust while being low carb and sugar-free. I hope you all have a wonderful Thanksgiving. Stay safe and healthy!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close