Description
Indulge in these no-bake Pumpkin Pie in a Jar parfaits, featuring a creamy homemade pumpkin pastry cream layered over a spiced ginger snap crust and topped with luscious spiced whipped cream. Perfect for fall gatherings, these individual desserts combine classic pumpkin pie flavors with convenient, elegant presentation in jars.
Ingredients
Pumpkin Pastry Cream
- 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 pumpkin pie spice (store-bought or homemade)
- 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 (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 Garnish
- crushed ginger snap or Biscoff crumbs, for topping
Instructions
- Make the Pumpkin Pastry Cream: In a large heatproof bowl with a pour spout, whisk together egg yolks and cornstarch with a fork until fully combined and thick. If needed, add a few drops of milk to help combine the mixture.
- Heat Milk and Sugar: In a medium saucepan over medium heat, combine milk and granulated sugar. Whisk until sugar dissolves and bring to a simmer (about 210°F/99°C), then remove from heat.
- Temper Egg Mixture: Slowly pour warm milk mixture into the egg yolk and cornstarch mixture, whisking constantly to prevent scrambling. Add pumpkin puree and whisk until fully combined. Strain this mixture back into the saucepan through a sieve to remove any solids, using a spatula to press pumpkin through.
- Cook Pastry Cream: Return saucepan to medium heat and whisk continuously until mixture thickens to pudding consistency, about 5 minutes, or reaches 185–190°F (85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.
- Cool and Chill: Transfer the pumpkin pastry cream to a heatproof bowl, cover surface with plastic wrap to prevent skin formation, and let sit 10 minutes at room temperature. Refrigerate at least 3 hours or up to 2 days. Whisk smooth before using.
- Prepare Crust: Place ginger snaps or Biscoff cookies in a zip-top bag and crush to crumbs. Melt butter with brown sugar in a large nonstick skillet over medium-low heat. Add cookie crumbs and cook, stirring, for about 3 minutes until lightly toasted, then cool completely.
- Make Spiced Whipped Cream: Using a stand or handheld mixer with a whisk attachment, 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 cold cream to smooth.
- Assemble Parfaits: Spoon 1/4 cup (30g) of crust into each serving jar. Layer with 1/2 cup (120g) of pumpkin pastry cream, then top with whipped cream. Use piping bags with tips if desired for neat presentation. Garnish with a sprinkle of pumpkin pie spice or crushed cookie crumbs.
- Serve or Store: Serve immediately or cover jars loosely and refrigerate for up to 2 days.
Notes
- Use whole milk for best texture; low-fat or nondairy milks will not set properly.
- To prevent the pastry cream from curdling, temper the eggs slowly by adding warm milk gradually while whisking.
- Cover pastry cream surface with plastic wrap to avoid skin forming during cooling.
- Medium peaks in whipped cream means it holds shape but is still soft and easy to pipe.
- If overwhipped cream looks curdled, adding a little cold cream and folding gently will rescue it.
- Ginger snap crumbs can be substituted with Biscoff cookies for a different but equally delicious flavor.
- This dessert can be made up to two days ahead, but assembly is best right before serving for freshest whipped cream.
