Lunch: Pumpkin Pie In a Jar

Recipe by Lindsay Funston The perfect way to begin eating the flavor of pumpkin pie during the dog days of summer—without a rolling pin or pie dough in sight.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Pie In a Jar

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 c. finely crushed ginger snaps, plus more for garnish
12 tbsp. butter, melted
1 15-oz can pumpkin puree
3 tbsp. sugar
1 tsp. cinnamon
2 c. heavy cream
8 oz. cream cheese, softened

Instructions

Make crust: In a large bowl, mix ginger snap crumbs with melted butter until fully coated.
Make pumpkin layer: In a small bowl, mix pumpkin puree with 1 tablespoon sugar and cinnamon. (For best results, transfer mixture to a piping bag.)
Make cream layer: In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in cream cheese and remaining two tablespoons sugar. (For best results, transfer mixture to a piping bag.)
Among four mason jars, layer ginger snap crust, pumpkin, and cream, alternating until you reach the top of the jar.
Garnish with ginger snaps and serve.

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