In a blender or food processor, pulse together all "crust" ingredients until crumbled.
Pumpkin Filling Layer
Mix all ingredients together in a bowl. Add more sweetener or spices if desired.
Coconut Whipped Cream
Using a stand mixer or hand mixer, mix all ingredients together on high until the cream is nice & fluffy.
Bring it all together
Layer the crust, pumpkin filling, and coconut whipped cream in jars. This recipe will make four or five ½ pint mason jars. You can eat them right away - or prep them, refrigerate overnight, and enjoy the next day!
*In one can of coconut cream, there is typically 1 cup. But brands vary, so get an extra can for backup. Refrigerating the canned coconut cream will allow you to scoop the cream from the top and leave the liquid part out. Too much liquid = soupy whipped cream.
No-Bake Pumpkin Pie Jars https://www.karissasvegankitchen.com/no-bake-pumpkin-pie-jars/