Mason Jar Pumpkin Pie

November 12, 2019 by Gwen Eager EnglishDesserts
Mason Jar Pumpkin Pie

Serves: 6


  • 8 ounces gluten-free graham crackers
  • 1 cup pecans
  • 3 Tablespoons Garden of Life Coconut Oil
  • 2 Tablespoons maple syrup
  • ½ teaspoon sea salt



  1. To make the crust, place all crust ingredients into a food processor using the “s” blade and process until crumbly then set aside.
  2. To make the filling, place all ingredients into a high-speed blender or in a food processor and blend until smooth.
  3. In each Mason jar, add enough crust to fill up one-quarter of the jar.
  4. Next, add enough filling on top of the crust so that the jar is half full.
  5. Next, add more crust on the filling so the jar is three-quarters full.
  6. Add a few more tablespoons of the filling on top.
  7. Then top with some whipped cream and chopped pecans and a few dashes of cinnamon.
  8. *To make the recipe vegan, leave out the collagen and add in 2 Tbsp. of Garden of Life Golden Flaxseed.


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