Pumpkin Pie in a Jar (No-Bake Pumpkin Parfaits) Recipe

Introduction

Enjoy the cozy flavors of fall in a delightful no-bake dessert with this Pumpkin Pie in a Jar recipe. These parfaits layer spiced pumpkin custard, crunchy ginger snap crust, and whipped cream for a perfect handheld treat. They’re simple to assemble and a crowd-pleaser for any occasion.

Ingredients

• 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
• 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)
• 24–28 ginger snaps or Biscoff cookies (about 190g)
• 1 tablespoon (14g) unsalted butter
• 1 teaspoon light or dark brown sugar
• 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 or Biscoff crumbs, for topping

Instructions

1. Step 1: In a large heatproof bowl, whisk together the egg yolks and cornstarch with a fork until thick and combined. If the mixture feels too dry, add a few drops of milk to bring it together. Set aside.
2. Step 2: In a medium saucepan over medium heat, combine the milk and sugar. Whisk until the sugar dissolves and the mixture reaches a simmer (about 210°F / 99°C). Remove from heat.
3. Step 3: Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Add the pumpkin puree and whisk to combine.
4. Step 4: Pour the combined mixture back into the saucepan through a sieve to remove any solids. Return to medium heat and whisk constantly until thickened to a pudding-like consistency (about 5 minutes or 185–190°F / 85–88°C).
5. Step 5: Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt. Transfer to a heatproof bowl, cover the surface with plastic wrap to prevent skin, and let cool for 10 minutes. Refrigerate for at least 3 hours or up to 2 days.
6. Step 6: Crush ginger snaps or Biscoff cookies in a zip-top bag using a rolling pin until you have small crumbs and a few larger bits.
7. Step 7: Melt butter and brown sugar in a large skillet over medium-low heat. Add cookie crumbs and cook, stirring, until lightly toasted, about 3 minutes. Remove from heat and let cool completely.
8. Step 8: In a large bowl, whip the cold heavy cream with sugar, vanilla, and pumpkin pie spice on medium-high speed until medium peaks form (about 3 minutes). If over-whipped, add a bit of cold cream and fold gently to smooth.
9. Step 9: To assemble, spoon about 1/4 cup of crust into each jar. Add 1/2 cup of the chilled pumpkin custard on top, then top with whipped cream.
10. Step 10: Garnish with a sprinkle of pumpkin pie spice or crushed cookie crumbs if desired. Serve immediately or cover loosely and refrigerate up to 2 days.

Tips & Variations

• Use whole milk for the creamiest custard; low-fat or nondairy milks will change the texture.
• For extra spice, add a pinch more pumpkin pie spice to both the custard and whipped cream layers.
• Substitute graham crackers for ginger snaps if preferred, to change the crust flavor.
• If you don’t have pumpkin pie spice, combine ground cinnamon, ginger, nutmeg, and cloves to taste.
• Pipe the custard and whipped cream layers using decorating bags for a polished presentation.

Storage

Store assembled jars covered loosely in the refrigerator for up to 2 days. The crust will soften over time, so for best texture, enjoy them the day they are made. Re-whip the custard lightly if it thickens too much before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin pastry cream ahead of time?

Yes, the pumpkin pastry cream can be made up to 2 days in advance and refrigerated. Just be sure to cover the surface well to prevent a skin from forming and whisk it smooth before assembling.

What if I don’t have pumpkin pie spice?

You can make your own blend by mixing ground cinnamon, ground ginger, nutmeg, and cloves. Use the same total quantity called for in the recipe for best flavor.

Pumpkin Pie in a Jar (No-Bake Pumpkin Parfaits) Recipe

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4.7 from 149 reviews

This no-bake Pumpkin Pie in a Jar recipe features layers of spiced pumpkin pastry cream, crunchy ginger snap crust, and fluffy spiced whipped cream, all assembled in individual jars for a convenient and visually appealing autumn dessert. The pumpkin custard is cooked stovetop, chilled until thickened, while the crust is toasted in a skillet, and the whipped cream is freshly whipped with pumpkin pie spices to complement the rich pumpkin flavors. Perfect for fall gatherings or an easy holiday treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes (includes chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin Pastry Cream

• 5 large egg yolks, cold or room temperature
• 3 and 1/2 tablespoons (28g) cornstarch
• 1 and 2/3 cups (400ml) 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

• 24–28 ginger snaps or Biscoff cookies (about 190g)
• 1 tablespoon (14g) unsalted butter
• 1 teaspoon light or dark brown sugar

Spiced Whipped Cream

• 1 cup (240ml) 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

1. Make the pumpkin pastry cream: In a large heatproof bowl with a pour spout, whisk the egg yolks and cornstarch together until thick and combined, adding a few drops of milk if needed. Set aside.
2. Heat milk and sugar: In a medium saucepan over medium heat, combine milk and sugar, whisk until sugar dissolves, and bring to a simmer (210°F / 99°C). Remove from heat.
3. Temper egg yolks: Slowly pour the warm milk mixture into the egg yolks mixture while whisking constantly to prevent scrambling. Stir in pumpkin puree. Strain the mixture through a sieve back into the saucepan.
4. Cook pumpkin mixture: Return saucepan to medium heat and whisk constantly until pudding thickens, about 5 minutes, or reaches 185–190°F (85–88°C). Remove from heat and stir in butter, vanilla, pumpkin pie spice, and salt.
5. Chill pastry cream: Transfer to a heatproof bowl, cover with plastic wrap directly on the surface, cool 10 minutes at room temperature, then refrigerate for at least 3 hours or up to 2 days. Whisk smooth before using.
6. Make the crust: Crush ginger snaps or Biscoff cookies into small crumbs. Melt butter and brown sugar in a large nonstick skillet over medium-low heat. Add crumbs and cook, stirring, until lightly toasted (about 3 minutes). Let cool completely.
7. Make spiced whipped cream: Using a mixer fitted with whisk, whip cold heavy cream with sugar, vanilla, and pumpkin pie spice on medium-high speed until medium peaks form, about 3 minutes. If overwhipped, gently fold in more cold cream to smooth.
8. Assemble jars: Spoon 1/4 cup (30g) crust into each jar. Layer with 1/2 cup (120g) pumpkin pastry cream. Top with whipped cream. Optionally garnish with pumpkin pie spice or crushed cookie crumbs.
9. Serve: Serve immediately or loosely cover and refrigerate up to 2 days before serving.

Notes

• Use whole milk for the best texture and flavor in the pumpkin pastry cream; avoid low-fat or nondairy milk.
• Ensure the heavy cream is very cold for optimal whipping.
• Chilling the pastry cream thoroughly results in a thick, creamy custard perfect for layering.
• Crushing cookies finely with some larger bits gives a nice texture contrast in the crust.
• Use a fine sieve to avoid any cooked egg solids in your custard.
• Medium peaks in whipped cream offer the perfect balance for topping and piping.
• If overwhipped cream becomes grainy, adding cold cream and folding gently will restore smoothness.
• Prepare the dessert up to 2 days in advance to save time for gatherings.

Keywords: Pumpkin Pie, No-Bake Dessert, Pumpkin Parfait, Fall Dessert, Thanksgiving Dessert, Pumpkin Spice, Individual Dessert Jars