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!
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.
Put all pumpkin filling ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Set aside.
Put all caramel layer ingredients into food processor, blender or high speed blender and blend until smooth. Set aside.
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):
¼ to ⅓ cup dry topping (depending on how much topping you like)
⅓ cup pumpkin filling
2 tablespoons caramel layer
¼ to ⅓ cup dry topping (depending on how much topping you like)
⅓ cup pumpkin filling
2 tablespoons caramel layer
¼ to ⅓ cup dry topping (depending on how much topping you like)
¼ of your whipped topping (only if eating raw, if baking put on when you serve it)
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.
Notes
To make these into smaller servings use eight 8 ounce jelly jars. When layering, cut amount in each step by half. This can also be made in a sqaure pan. The presentation won’t be as fun, but the taste will still be amazing!
Each part makes a little bit more than what you need. You can use the rest to make a fifth smaller serving if you want, save to use for something else later, or even just eat it like I did. The caramel and pumpkin layer also freeze well!
For the whipped topping, I got the best consistency when the can was very very cold. It will still work if not as cold, but it won’t get as fluffy and light.
The nutritional yeast is essential for that rich buttery taste. Feel free to leave it out but you get a really nice deep flavor with it in.
If you want to make this nut free, use more oats in place of the pecans, this will reduce the “buttery” flavor of your dry topping, but will still be good.
If baking you can still make whipped topping and store it in the fridge to top with when you are ready to serve it.
Tips to prep ahead
Make each layer in advance and store in the refrigerator. Take out the morning you are putting it together to allow them to return to room temperature before assembling.