If you’re searching for a dessert that captures all the cozy warmth of fall without turning on the oven, look no further than this delightful No-Bake Pumpkin Pie in a Jar: Fall Spiced Parfaits with Cookie Crust and Whipped Cream Recipe. It’s a dreamy, layered treat featuring silky pumpkin pastry cream nestled on a crunchy spiced cookie crust and topped with a cloud of perfectly flavored whipped cream. This no-fuss dessert is not just gorgeous in presentation but also an absolute joy to make and savor, perfect for Thanksgiving or any crisp autumn day when you want that pumpkin spice magic in a flash.

Ingredients You’ll Need

The image shows a small clear glass jar filled with three distinct layers. The bottom layer is dark brown and crumbly, resembling a cookie or crust base. Above it, there is a thick smooth layer of light orange pumpkin-colored cream, taking up most of the jar's height. On top of this, a generous swirl of white whipped cream is piped in elegant ridges, dusted lightly with a fine brown powder. A metal spoon rests inside the jar on the right side. The jar sits on a white marbled surface, with soft natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this No-Bake Pumpkin Pie in a Jar: Fall Spiced Parfaits with Cookie Crust and Whipped Cream Recipe lies in its thoughtfully chosen ingredients. Each one plays a key role in bringing together the rich, spiced, and creamy textures and tastes that make this dessert irresistibly comforting and festive. Let’s dive into the essentials:

Egg yolks: Five large yolks add richness and help create the smooth pumpkin pastry cream.
Cornstarch: Acts as a gentle thickener to give the custard its luscious pudding-like texture.
Whole milk: Provides creaminess and body for the custard; full fat is essential for the best consistency.
Granulated sugar: Sweetens the custard just right without overpowering the pumpkin’s natural flavor.
Unsalted butter: Adds an indulgent silkiness to the pastry cream’s finish.
Canned pumpkin puree: The star ingredient, loaded with natural fall flavor and beautiful orange color.
Vanilla extract or vanilla bean paste: Enhances the pumpkin spice with warm, aromatic notes.
Pumpkin pie spice: The perfect blend of cinnamon, nutmeg, ginger, and cloves to evoke that classic pumpkin pie taste.
Salt: A pinch to balance and boost the sweetness in the custard.
Ginger snaps or Biscoff cookies: Crushed to make the buttery, spiced crust layer that provides crunchy contrast.
Brown sugar: Mixed with butter to toast the crust crumbs for a deep caramel flavor.
Heavy cream: Whipped into a fluffy, spiced topping to finish each jar beautifully.

How to Make No-Bake Pumpkin Pie in a Jar: Fall Spiced Parfaits with Cookie Crust and Whipped Cream Recipe

Step 1: Whisk the Egg Yolks and Cornstarch

Start by combining the egg yolks and cornstarch in a large heatproof bowl. It might seem a bit dry initially, but keep whisking until the mixture thickens and comes together. If it resists, slowly add a few drops of milk to help it along. This base is crucial for creating that silky custard we’re aiming for.

Step 2: Heat Milk and Sugar

In a saucepan, warm the whole milk and sugar over medium heat until the sugar dissolves and the mixture simmers around 210°F (99°C). This hot milk and sugar combo will help cook and thicken the custard perfectly when combined with the egg yolks.

Step 3: Temper the Egg Mixture

Slowly pour the hot milk mixture into the egg yolk and cornstarch bowl while whisking constantly. This crucial tempering step prevents scrambling and sets the stage for a smooth pastry cream. Don’t rush and keep whisking to maintain that silky texture.

Step 4: Add Pumpkin and Strain

Whisk in the canned pumpkin puree and then pour the entire mixture back through a sieve into the saucepan. Straining ensures there are no lumps or cooked egg bits, giving you the silk-smooth custard that sets this parfait apart.

Step 5: Cook to Thicken

Return the saucepan to medium heat and whisk constantly as the mixture thickens over about five minutes, reaching pudding-like consistency at 185–190°F (85–88°C). Once thickened, remove from heat and stir in butter, vanilla, pumpkin pie spice, and a pinch of salt for that final burst of flavor.

Step 6: Chill the Pastry Cream

Transfer the pumpkin custard to a bowl, press plastic wrap right on the surface to prevent a skin, and chill in the fridge for at least three hours. This step is essential because it lets the custard set fully and develop its flavors beautifully.

Step 7: Prepare the Cookie Crust

While the custard chills, crush your ginger snaps or Biscoff cookies into crumbs. Toast them in melted butter mixed with brown sugar over medium-low heat until fragrant and lightly toasted. Let cool completely — these crumbs will add the perfect crunchy contrast.

Step 8: Whip the Spiced Cream

In a chilled bowl, whip the cold heavy cream with brown sugar, vanilla, and pumpkin pie spice until medium peaks form. This whipped cream topping is fluffy, lightly spiced, and utterly dreamy on top of the pumpkin custard.

Step 9: Assemble the Parfaits

Spoon a layer of cookie crust into the bottom of each jar, then add a generous layer of pumpkin pastry cream, and finish with a big dollop of whipped cream. For an extra touch of fall flair, sprinkle a little pumpkin pie spice or crushed cookie crumbs on top. Chill or serve immediately and get ready to fall in love with every spoonful.

How to Serve No-Bake Pumpkin Pie in a Jar: Fall Spiced Parfaits with Cookie Crust and Whipped Cream Recipe

The image shows a small clear glass jar filled with three layers. At the bottom, there is a dark brown crumbly layer that looks like crushed cookies. Above it is a thick, smooth orange layer that fills most of the jar. On top, there is a light, fluffy swirl of white cream with a slightly textured surface, likely whipped, and a small sprinkle of brown spice powder on it. A silver spoon is placed inside the jar, standing upright in the cream. In the background, similar jars with the same three layers are slightly out of focus, all set on a white marbled surface with cinnamon sticks and small crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make these parfaits truly shine, try garnishing with a sprinkle of extra pumpkin pie spice or crushed ginger snaps on top of the whipped cream. A small cinnamon stick or a few whole nutmeg shavings can also add a festive and elegant touch. These little details amp up the cozy vibe and make each jar feel special.

Side Dishes

This dessert pairs beautifully with simple fall treats like spiced coffee or a hot apple cider. If you want to serve a small plate alongside, consider crisp baked apple chips or lightly salted caramel popcorn to complement the sweet, creamy layers without overwhelming your taste buds.

Creative Ways to Present

The charm of this No-Bake Pumpkin Pie in a Jar: Fall Spiced Parfaits with Cookie Crust and Whipped Cream Recipe is its presentation. You can use classic 8-ounce mason jars, mini glass tumblers for bite-sized versions, or even stemmed glasses for an elegant touch. Tie a rustic ribbon or twine around the jar lid for gifting or display. These jars make gathering friends and family around the dessert table feel warm and inviting.

Make Ahead and Storage

Storing Leftovers

Once assembled, these pumpkin parfaits keep beautifully in the refrigerator for up to two days. Cover the jars loosely with lids or plastic wrap to keep them fresh. The cookie crust will soften slightly over time but continues to soak up the pumpkin flavors, creating even more delicious harmony.

Freezing

This dessert is best enjoyed fresh or refrigerated. Freezing is not recommended because the texture of the custard and whipped cream can become grainy or watery after thawing, which would take away from this parfait’s silky charm.

Reheating

Since this is a cold dessert, reheating is unnecessary. Just pull your parfait out of the fridge and enjoy immediately or let it sit a few minutes at room temperature if it feels too chilled. The balance of flavors and textures is at its best when served cold.

FAQs

Can I use homemade pumpkin puree instead of canned?

You absolutely can, but homemade pumpkin puree needs to be very thick to avoid a runny custard. Drain excess moisture using cheesecloth or paper towels before using. Canned puree is more reliable for this recipe’s ideal texture.

What if I don’t have pumpkin pie spice?

No worries! You can mix your own with 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice or cloves. This homemade blend works just as wonderfully.

Do I have to strain the custard?

Straining is highly recommended to remove any cooked egg bits or pumpkin fibers, resulting in the smoothest, silky pastry cream possible. It’s the step that really elevates this parfait.

Can I use low-fat milk or a non-dairy alternative?

For the best texture and richness, whole milk is best. Low-fat or non-dairy milks can affect the thickness and flavor of the custard, so it’s not advised for this recipe.

How long does it take to prepare this dessert?

Active prep time is about an hour, but the pastry cream requires chilling for at least 3 hours. Plan ahead for a total of a little over 4 hours before serving your parfaits.

Final Thoughts

This No-Bake Pumpkin Pie in a Jar: Fall Spiced Parfaits with Cookie Crust and Whipped Cream Recipe is one of my absolute favorite ways to celebrate autumn’s best flavors without the hassle of baking. It’s elegant, fun, and bursting with all the classic pumpkin pie spices you love, layered with creamy custard and crunchy cookie bits. Whether you’re making it for a holiday gathering or a cozy night in, I promise these parfaits are going to steal the show and warm everyone’s hearts. Give it a try and watch it become your new seasonal staple!