Description
No-bake pumpkin pie in a jar featuring layers of buttery spiced cookie crumbs, silky homemade pumpkin pastry cream, and fluffy whipped cream. This make-ahead dessert is perfect for fall and Thanksgiving celebrations, combining classic pumpkin pie flavors in a convenient and charming jar presentation.
Ingredients
Pumpkin Pastry Cream Layer
- 5 large egg yolks, cold or room temperature
- 3 and 1/2 Tablespoons (28g) cornstarch
- 1 and 2/3 cups (400g/ml) whole milk (do not use low-fat or nondairy)
- 2/3 cup (133g) granulated sugar
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 cup (226g) canned pumpkin puree
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 and 1/4 teaspoons store-bought or homemade pumpkin pie spice
- pinch salt (less than 1/8 teaspoon)
Crust Layer
- 24–28 ginger snaps or Biscoff cookies (about 190g)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon light or dark brown sugar
Spiced Whipped Cream Layer
- 1 cup (240g/ml) heavy cream or heavy whipping cream, very cold
- 2 Tablespoons light or dark brown sugar or granulated sugar
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1/2 teaspoon pumpkin pie spice
- optional: crushed ginger snap/Biscoff crumbs, for topping
Instructions
- Make the pumpkin pastry cream: In a large heatproof bowl with a pour spout, whisk the egg yolks and cornstarch together until combined. If dry, add a few drops of milk to help it come together. Set aside.
- Heat milk and sugar: Combine milk and sugar in a medium saucepan over medium heat, whisking until sugar dissolves and mixture simmers (about 210°F/99°C). Remove from heat.
- Temper egg mixture: Slowly pour the warm milk and sugar into the egg yolk mixture while whisking constantly to prevent scrambling. Add pumpkin puree and whisk to combine. Strain the mixture through a sieve back into the saucepan to remove any lumps.
- Cook pudding: Return to medium heat and whisk constantly until thickened to pudding consistency (about 5 minutes, or 185–190°F/85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.
- Cool pastry cream: Transfer pastry cream to a bowl and cover surface with plastic wrap to prevent skin formation. Cool at room temperature for 10 minutes, then refrigerate for at least 3 hours or up to 2 days. Whisk smooth before use.
- Prepare crust: Crush ginger snaps or Biscoff cookies in a zip-top bag with a rolling pin until fine crumbs with some larger bits. Melt butter and brown sugar in a nonstick skillet over medium-low heat, then add cookie crumbs and cook, stirring, for 3 minutes until lightly toasted. Let cool.
- Make spiced whipped cream: Whip cold heavy cream, sugar, vanilla, and pumpkin pie spice on medium-high speed until medium peaks form (about 3 minutes). If over-whipped, fold in cold cream to smooth.
- Assemble jars: Spoon 1/4 cup of cookie crust into each 8-ounce jar. Layer 1/2 cup pumpkin pastry cream on top, then top with spiced whipped cream. Garnish with a sprinkle of pumpkin pie spice or crushed cookie crumbs if desired.
- Serve or store: Serve immediately or cover jars loosely and refrigerate up to 2 days.
Notes
- Use whole milk for best texture and richness in the pumpkin pastry cream; avoid low-fat or nondairy substitutes.
- To prevent lumps in the custard, add the warm milk slowly to the egg yolk mixture while whisking constantly.
- Covering the pastry cream directly with plastic wrap prevents a skin from forming during cooling.
- Medium whipped cream peaks hold shape well for piping and topping.
- This dessert can be made up to 2 days in advance and stored refrigerated in jars.
- Smaller jars or glasses can be used to make more servings if desired.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
