Raw or Baked Layered Pumpkin Caramel Pie in a Mason Jar
Serves 1640 mins prep30 mins cook
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!
0 servings
What you need
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.View original recipe