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 or Biscoff crumbs, for topping

Instructions

Step 1: In a large heatproof bowl, whisk the egg yolks and cornstarch together with a fork until thick and combined. If needed, add a few drops of milk to help the mixture come together. Set aside.

Step 2: In a medium saucepan, combine the milk and granulated sugar. Heat over medium, whisking until sugar dissolves, and bring to a simmer (around 210°F or 99°C). Remove from heat.

Step 3: Slowly pour the warm milk mixture into the egg yolk and cornstarch mixture, whisking constantly to prevent scrambling. Add the pumpkin puree and whisk until combined.

Step 4: Pour the mixture through a sieve back into the saucepan, pressing gently to strain out solids. Return to medium heat and whisk constantly until thickened to a pudding consistency, about 5 minutes (185–190°F or 85–88°C). Remove from heat and stir in butter, vanilla, pumpkin pie spice, and salt.

Step 5: Transfer the pumpkin pastry cream to a bowl. Cover the surface directly with plastic wrap or parchment to prevent a skin. Let cool at room temperature for 10 minutes, then refrigerate for at least 3 hours or up to 2 days. Before using, whisk to smooth.

Step 6: While the custard chills, crush the ginger snaps or Biscoff cookies in a zip-top bag using a rolling pin until mostly crumbly with a few chunks.

Step 7: Melt the butter with the brown sugar in a nonstick skillet over medium-low heat. Add the cookie crumbs and cook, stirring, until lightly toasted (about 3 minutes). Remove from heat and let cool completely.

Step 8: In a large bowl, whip the cold heavy cream with sugar, vanilla, and pumpkin pie spice on medium-high until medium peaks form, about 3 minutes. If overwhipped, gently fold in a bit more cold cream to smooth.

Step 9: To assemble, spoon about 1/4 cup (30g) of the cookie crust into each jar. Add 1/2 cup (120g) of pumpkin custard on top, then pipe or spoon the whipped cream over each jar.

Step 10: Garnish with a sprinkle of pumpkin pie spice or crushed cookie crumbs if desired. Serve immediately, or cover loosely and refrigerate up to 2 days.

Tips & Variations

Use whole milk for the custard to achieve the best creamy texture; low-fat or nondairy milks do not set properly.

For a gluten-free option, substitute the ginger snaps or Biscoff cookies with gluten-free spiced cookies.

Try adding a splash of bourbon or maple syrup to the pumpkin custard for a warming twist.

If you don’t have a mixer, you can whisk the whipped cream by hand, but be patient for it to reach medium peaks.

These parfaits can be served in small mason jars, glasses, or dessert cups for a charming presentation.

FAQs

Can I make the pumpkin pastry cream ahead of time?

Yes, the pumpkin pastry cream can be made up to 2 days in advance and refrigerated. Just cover it tightly and whisk before using to restore smoothness.