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

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4 from 9 reviews

This no-bake Pumpkin Pie in a Jar features layers of buttery spiced cookie crumbs, silky homemade pumpkin pastry cream, and fluffy spiced whipped cream. Perfect as a make-ahead fall or Thanksgiving dessert, these individual pumpkin parfaits offer a delightful and elegant way to serve pumpkin pie flavors without baking a traditional pie.

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

  1. Make the pumpkin pastry cream: In a large heatproof bowl with a pour spout, whisk the egg yolks and cornstarch together with a fork until thick and combined. If the mixture is dry, add a few drops of milk to help it come together. Set aside.
  2. Heat milk and sugar: In a medium saucepan over medium heat, combine milk and sugar. Whisk until sugar dissolves, then bring to a simmer (about 210°F/99°C). Remove from heat.
  3. Temper the egg mixture: Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to prevent scrambling. Add pumpkin puree and whisk to combine.
  4. Strain mixture: Pour mixture back through a sieve into the saucepan, pressing gently to remove any solids for a smooth texture.
  5. Thicken pastry cream: Return to medium heat and whisk constantly until thickened to pudding-like consistency (about 5 minutes or 185–190°F/85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.
  6. Chill pastry cream: Transfer to a heatproof bowl, cover surface directly with plastic wrap, and cool at room temperature for 10 minutes. Refrigerate at least 3 hours or up to 2 days. Whisk to smooth before using.
  7. Prepare crust: Crush ginger snaps or Biscoff cookies in a sealed bag with a rolling pin until crumbs form. Melt butter and brown sugar in a nonstick skillet over medium-low heat, add cookie crumbs, and toast by stirring 3 minutes until lightly toasted. Cool completely.
  8. Make spiced whipped cream: Using a mixer, whip heavy cream, sugar, vanilla, and pumpkin pie spice at medium-high speed until medium peaks form, about 3 minutes. If over-whipped, gently fold in more cold cream to smooth.
  9. Assemble jars: Spoon 1/4 cup (about 30g) cookie crust into each 8-ounce jar. Layer 1/2 cup (about 120g) pumpkin pastry cream on top, then add whipped cream. Garnish with pumpkin pie spice or crushed cookie crumbs if desired.
  10. Serve or store: Serve immediately or loosely cover and refrigerate for up to 2 days. The crust will soften slightly but flavors meld well.

Notes

  • Make ahead: Pumpkin pastry cream can be made up to 2 days before; cover tightly and refrigerate.
  • Cookie crumbs can be toasted and stored at room temperature for 3–5 days.
  • Assemble jars up to 2 days ahead; refrigerate covered.
  • Freezing jars is not recommended as texture will be affected.
  • If using homemade pumpkin puree, ensure it is very thick by draining excess moisture to avoid a loose pastry cream.
  • Instead of premade pumpkin pie spice, use a mix of 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice or cloves.
  • Straining the pumpkin pastry cream ensures a silky smooth texture and removes fibrous bits.
  • Over-whipped cream can be fixed by folding in a small amount of cold cream gently.

Find it online: https://marthatasty.com/no-bake-pumpkin-pie-in-a-jar-fall-spiced-parfaits-with-cookie-crust-and-whipped-cream-recipe/