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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/pumpkin-pie-in-a-jar-no-bake-pumpkin-parfaits-recipe/