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Raw or Baked Layered Pumpkin Caramel Pie in a Mason Jar

Raw or Baked Layered Pumpkin Caramel Pie in a Mason Jar

Rich, deep flavors of decadent fall come together to create this much healthier replacement for your next holiday dessert. You will never look at standard pumpkin pie the same!
Course Dessert
Cuisine American
Keyword Layered pumpkin pie, mason jar desserts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Calories 346 kcal
Author Sophia DeSantis

Ingredients

Dry topping:

  • 1 cup  rolled oats  (gluten-free if necessary)
  • 2 cups raw pecans
  • 1 cup coconut sugar
  • 2 tablespoons  nutritional yeast  (optional for extra "buttery" flavor)
  • 1 teaspoon  sea salt
  • 1 cup coconut butter ,  at room temperature

Pumpkin filling:

  • 15 ounces cooked pumpkin , 1 can (not pumpkin pie filling)
  • ½ cup  full fat coconut milk
  • 24 dates  , I used medjool
  • 2 tablespoons coconut butter ,  at room temperature
  • 1 teaspoon  vanilla extract
  • ½ teaspoon  sea salt
  • 4 teaspoons  pumpkin pie spice

Caramel layer:

  • 24 dates  , I used medjool
  • 2 tablespoons  nutritional yeast  (optional for extra "buttery" flavor)
  • 1 ½ cups water (can also use light dairy free milk to make it a tad creamier)
  • ½ teaspoon  vanilla extract
  • dash sea salt

Whipped topping:

US Customary - Metric

Instructions

  1. Preheat oven to 350 F (175 C) (if eating baked). 

  2. Put all dry topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine. Set aside.

  3. Put all pumpkin filling ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Set aside. 

  4. Put all caramel layer ingredients into food processor, blender or high speed blender and blend until smooth. Set aside. 

  5. Remove can of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer leaving the watery liquid behind (you can save it for another use or throw away). Put the cream and caramel into a bowl and beat with stand or hand mixer until thick, light and whipped. I used my stand mixer and beat it for at least 5-7 minutes. If your cream is very cold, the outcome will be best.

Layer each jar as follows (these measurements are for the 16 ounce pint jars. Cut in half if using 8 ounce jelly jars. If using a square pan multiply each amount by 4 and layer in this order):

  1. ¼ to 1/3 cup dry topping (depending on how much topping you like)
  2. 1/3 cup pumpkin filling
  3. 2 tablespoons caramel layer
  4. ¼ to 1/3 cup dry topping (depending on how much topping you like)
  5. 1/3 cup pumpkin filling
  6. 2 tablespoons caramel layer
  7. ¼ to 1/3 cup dry topping (depending on how much topping you like)
  8. ¼ of your whipped topping (only if eating raw, if baking put on when you serve it)
  9. If baking, bake jars/pan for 15-20 minutes or until it begins to get golden. Allow to cool and serve with whipped topping on top.

Recipe Notes

Tips to prep ahead

Nutrition Facts
Raw or Baked Layered Pumpkin Caramel Pie in a Mason Jar
Amount Per Serving
Calories 346 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g20%
Sodium 207mg9%
Potassium 395mg11%
Carbohydrates 43g14%
Fiber 8g32%
Sugar 22g24%
Protein 6g12%
Vitamin A 4145IU83%
Vitamin C 1.8mg2%
Calcium 45mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.