Pumpkin Pie in a Jar, also known as No-Bake Pumpkin Parfaits, is a delightful dessert that captures the essence of fall in every spoonful. With layers of creamy pumpkin custard, crunchy cookie crust, and fluffy whipped cream, this easy recipe brings a touch of warmth to any occasion. It’s perfect for gatherings, family dinners, or a sweet treat just for you. Plus, it requires no baking, making it a breeze to whip up!
Why Make This Recipe
This recipe is not only simple and delicious, but it also allows you to enjoy the classic flavors of pumpkin pie in a fun and portable way. You can prepare it ahead of time, making it perfect for busy schedules. Each jar is a delightful layer of tasty ingredients, combining the rich flavors of pumpkin, spices, and cream. It’s a great dessert to impress your friends and family without much fuss!
How to Make Pumpkin Pie in a Jar
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 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)
- 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/Biscoff crumbs, for topping
Directions:
- In a large heatproof bowl, whisk the egg yolks and cornstarch together with a fork until well combined. If the mixture is dry, add a few drops of milk to help it come together. Set aside.
- In a medium saucepan over medium heat, combine the milk and sugar. Whisk until the sugar dissolves, then bring to a simmer. The temperature should reach about 210°F (99°C). Remove from heat.
- Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to avoid scrambling the eggs. Once combined, add in the pumpkin and mix well.
- Strain the mixture through a sieve into the saucepan to remove any solidified egg bits. Return the saucepan to medium heat and whisk constantly until the mixture thickens into a pudding-like consistency, about 5 minutes (185–190°F or 85–88°C). Remove from heat and whisk in the butter, vanilla, pumpkin pie spice, and a pinch of salt.
- Transfer the pumpkin pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool for 10 minutes, then refrigerate for at least 3 hours or up to 2 days.
- Crush the ginger snaps or Biscoff cookies in a zip-top bag using a rolling pin. Melt the butter and brown sugar in a skillet over medium-low heat, add the cookie crumbs, and cook until lightly toasted, about 3 minutes. Allow to cool.
- In a large bowl, whip the heavy cream, sugar, vanilla, and pumpkin pie spice on medium-high speed until medium peaks form, about 3 minutes.
- In each jar, spoon 1/4 cup of the cookie crust, followed by 1/2 cup of pumpkin custard. Top with whipped cream and garnish with extra pumpkin pie spice or cookie crumbs if desired.
- Serve immediately or cover the jars and refrigerate for up to 2 days.
How to Serve Pumpkin Pie in a Jar
Serve these individual parfaits in jars for a fun and festive presentation. They are great for parties, potlucks, or as a sweet ending to a family meal. Just grab a spoon, and enjoy!
How to Store Pumpkin Pie in a Jar
Store the jars in the refrigerator for up to 2 days. Make sure they are covered to keep them fresh. The layers may soften a bit over time, but the flavors will only get better!
Tips to Make Pumpkin Pie in a Jar
- Use cold heavy cream for the best whipped cream texture.
- Don’t skip straining the pumpkin mixture; it helps keep the custard silky smooth.
- Feel free to adjust the spice levels to your taste; add more pumpkin pie spice if you love a spicier flavor.
Variation
For a chocolate twist, you can add cocoa powder to the pumpkin custard or substitute the cookie crust with crushed chocolate cookies.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the pumpkin custard and the cookie crust up to two days in advance. Just assemble the jars when you are ready to serve.
2. Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, roast it and puree it to use in place of canned pumpkin.
3. Is there a non-dairy option for this recipe?
You can substitute the whole milk with almond, coconut, or oat milk, and use non-dairy whipped cream for the topping.
Enjoy making and sharing this delightful Pumpkin Pie in a Jar recipe! It’s sure to become a favorite in your home.
Pumpkin Pie in a Jar
Ingredients
Pumpkin Custard
- 5 large egg yolks cold or room temperature
- 3.5 Tablespoons cornstarch
- 1.67 cups whole milk do not use low-fat or nondairy
- 2/3 cup granulated sugar
- 2 Tablespoons unsalted butter softened to room temperature
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1.25 teaspoons pumpkin pie spice store-bought or homemade
- 1 pinch salt less than 1/8 teaspoon
Cookie Crust
- 24-28 pieces ginger snaps or Biscoff cookies about 190g
- 1 Tablespoon unsalted butter
- 1 teaspoon light or dark brown sugar
Whipped Cream
- 1 cup heavy cream or heavy whipping cream very cold
- 2 Tablespoons light or dark brown sugar or granulated sugar
- 0.5 teaspoon pure vanilla extract or vanilla bean paste
- 0.5 teaspoon pumpkin pie spice
Topping (Optional)
- crushed ginger snap/Biscoff crumbs for topping
Instructions
Preparation of Pumpkin Custard
- In a large heatproof bowl, whisk the egg yolks and cornstarch together with a fork until well combined. Add a few drops of milk if the mixture is dry.
- In a medium saucepan, combine the milk and sugar over medium heat and whisk until the sugar dissolves. Bring to a simmer (about 210°F). Remove from heat.
- Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to avoid scrambling the eggs. Add in the pumpkin and mix well.
- Strain the mixture through a sieve back into the saucepan to remove any solidified egg bits. Return the saucepan to medium heat and whisk until the mixture thickens (about 5 minutes).
- Remove from heat and whisk in the butter, vanilla, pumpkin pie spice, and a pinch of salt.
- Cover the surface with plastic wrap and chill for at least 3 hours.
Preparation of Cookie Crust
- Crush the ginger snaps or Biscoff cookies in a zip-top bag. Melt the butter and brown sugar in a skillet over medium-low heat, add the crumbs, and cook until lightly toasted. Allow to cool.
Whipping Cream
- In a large bowl, whip the cream, sugar, vanilla, and pumpkin pie spice until medium peaks form.
Assembly
- In each jar, layer 1/4 cup of cookie crust, followed by 1/2 cup of pumpkin custard, and top with whipped cream.
- Garnish with extra pumpkin pie spice or cookie crumbs if desired.
Storage
- Store in the refrigerator for up to 2 days, covered to keep fresh.
