Add the pumpkin puree, maple syrup, and pumpkin pie spice to a large mixing bowl and beat the ingredients together with an electric mixer on low/medium speed until smooth and combined. Set aside.

Next, add the heavy whipping cream, maple syrup and a pinch of salt to a separate large mixing bowl and whip the ingredients together over medium speed until the mixture turns into whipped cream with stiff peaks.

Add the whipped cream to the pumpkin mixture and gently fold the whipped cream and pumpkin mixture together, being careful that you don’t take the air out of the whipped cream. The mixture should be light, fluffy, and a light orange color.

Make the chocolate topping by adding the chocolate chips and coconut oil to a microwave safe bowl. Microwave the chocolate for 30 seconds on high and then stir. Repeat this process until the chocolate is melted and silky.

Add the pretzel bits to the melted chocolate and stir.

Add 1-1.5 tablespoons of the melted chocolate to the top of each jar and gently shake the jar so that the melted chocolate covers the pumpkin whip. Sprinkle each chocolate topping with sea salt.

Place the jars in the fridge for 10-15 minutes or until the chocolate tops are hardened.

Remove the jars from the fridge and serve immediately. Gently tap the top of the jars with a spoon to break the chocolate and scoop out the dessert and enjoy.