Get your 5 mason jars, 4 ounces each, out and ready.

In a medium bowl, mix dry ingredients together until well combined.

Add butter and continue mixing with a spatula.

Fold and press to get all chunks out until nicely combined.

Split crust into 5 and press down into the bottom of each mason jar.

Set aside.

Add 2 egg yolks to a small bowl, beat, and set aside.

In a medium saucepan, warm heavy whipping cream over medium heat until hot.

In a small bowl, mix monkfruit, almond flour, pumpkin pie spice, salt, and xanthan gum.

Once the heavy whipping cream mixture is hot, add monkfruit mixture.

Continue stirring until sauce begins to thicken. This will take about 3-4 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.

Temper egg yolks: Pour a small amount of hot mixture into egg bowl. Mix quickly and add back into hot mixture.

Add pumpkin puree.

Continue stirring for another few minutes as sauce thickens even more.

Remove from heat and add evenly to each mason jar.

Put jars in the fridge or freezer for 10 minutes to cool.

Topping

Top with Whipping Cream

Finally, sprinkled optional pumpkin pie spice.

Keep cold and enjoy!