Serves 1 #ketofriendly Pumpkin Pie Jar

Ingredients: 

Filling:

• 1/3 cup pumpkin purée 
• 1/2 cup coconut cream
• 2 tbsp monk fruit sweetener
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice 
• pinch of salt 

Almond Butter Crumb:

• 2 tbsp Pb&Me Original Powdered Almond Butter  
• 2 tbsp almond flour 
• 1 1/2 tsp butter, melted 

Directions:

• For the filling, combine all ingredients in a blender and blend until smooth. Transfer to a piping bag and allow to thicken in the fridge for 2 hours. 
• For the crumb, toast almond flour in a dry pan until lightly browned and fragrant. Transfer to a small bowl and add powdered almond butter and melted butter. Stir until it resembles coarse crumbs. 
• To assemble, pipe pumpkin filling into a jar, layering until full. Serve cold. Enjoy!