Pumpkin Pie Jars

Preheat the oven to 350 degrees F. In a medium bowl, cream the butter, sweetener and stevia. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, salt, and cinnamon. Slowly add in the dry ingredients to the wet and mix until smooth. Add egg and mix well. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet. Place cookies about 2 inches apart. Bake in preheated oven for 10 minutes or until lightly golden around the edges. Crumble and use a cookie crust.

Mix the macadamia milk, cream cheese, powdered sweetener, and vanilla until well combined.

Pour the macadamia milk into a large bowl. Add the pumpkin, sweetener, and spices. Beat with a wire whisk for 2 minutes, or until very well blended. The mixture should be quite thick.

Fill a pastry bag fitted with a large plain round tip (or a large Ziplock with an end cut) with the whipped cream cheese mixture. Pipe a layer of this mixture onto the bottom of an 8-ounce Mason jar or cute jar like the ones I used, starting at the edge of the jar and working to the center. Then add a layer of pumpkin, then sprinkle some crust, then top with more cream. Repeat this step with the rest of the jars.