Description

This no-bake pumpkin pie in a jar is a delightful layered parfait that combines a creamy pumpkin pastry cream, lightly toasted ginger snap cookie crust, and spiced whipped cream. Ideal for fall or holiday gatherings, these portable desserts deliver all the comforting flavors of pumpkin pie without the need for baking, making them easy to prepare and serve.

Ingredients

Scale

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 store-bought or homemade pumpkin pie spice
Pinch salt (less than 1/8 teaspoon)

Cookie 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: crushed ginger snap/Biscoff crumbs, for topping

Instructions

Make the pumpkin pastry cream: In a large heatproof bowl with a pour spout, whisk the egg yolks and cornstarch together until thick and combined. Set aside. In a medium saucepan over medium heat, combine milk and sugar, whisking until dissolved, then heat to a simmer (210°F/99°C). Remove from heat and slowly pour into egg mixture, whisking constantly to prevent scrambling. Add pumpkin and mix well. Strain mixture back into the saucepan to remove lumps.
Thicken the pastry cream: Return saucepan to medium heat and whisk constantly until mixture thickens to a pudding-like consistency (185–190°F/85–88°C, about 5 minutes). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt.
Cool the pastry cream: Transfer to a heatproof bowl, cover surface directly with plastic wrap to prevent skin formation, cool at room temperature for 10 minutes, then refrigerate for at least 3 hours or up to 2 days. Whisk again before using.
Prepare the crust: Crush ginger snaps or Biscoff cookies in a sealed bag using a rolling pin until mostly crumbs with some larger pieces remain. Melt butter with brown sugar in a nonstick skillet over medium-low heat, then add cookie crumbs and toast for about 3 minutes, stirring constantly. Remove from heat and cool.
Make the spiced whipped cream: Using a mixer with whisk attachment, whip cold heavy cream with sugar, vanilla, and pumpkin pie spice on medium-high speed until medium peaks form, approximately 3 minutes. Be careful not to over-whip.
Assemble the jars: Spoon about 1/4 cup (30g) of crust crumbs into each jar. Layer with 1/2 cup (120g) of pumpkin pastry cream using a spoon or piping bag. Top with spiced whipped cream. Garnish with pumpkin pie spice or crushed cookie crumbs if desired.
Serve or store: Serve immediately or cover jars loosely and refrigerate for up to 2 days.

Notes

Use whole milk for best texture and flavor in the pastry cream; low-fat or nondairy milk will not thicken properly.
Chilling the pastry cream overnight helps it set to a thick, creamy consistency.
Medium peaks in whipped cream mean the cream holds its shape but still has a smooth tip that folds over slightly.
If over-whipped, add a little cold cream and fold gently to restore texture.
These parfaits keep well refrigerated but are best eaten within 2 days for optimal freshness.
Alternative crust options include graham cracker crumbs or digestive biscuits if ginger snaps are unavailable.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: pumpkin pie, no-bake dessert, pumpkin parfait, fall dessert, pumpkin spice, ginger snap crust