Easy Pumpkin Pie in a Jar Recipe

These layered Pumpkin Pie in a Jar parfaits bring all the cozy flavors of classic pumpkin pie into adorable little jars, no oven required. Buttery spiced cookie crumbs, silky pumpkin pastry cream, and clouds of whipped cream come together in layers so pretty you almost don't want to dig in. I started making these a few years back when I needed a Thanksgiving dessert that wouldn't take up oven space, and now they're the first thing my family asks for every fall.

Layers of spiced cookie crumbs, creamy pumpkin custard, and fluffy whipped cream come together in these charming no-oven pumpkin parfaits.

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If you're looking for more make-ahead treats, try these Peanut Butter Blondies or this stunning Cranberry Curd Tart, both perfect for holiday gatherings.

Why This Pumpkin Pie in a Jar Works

No-bake desserts get a bad rap sometimes, but this pumpkin pie in a jar proves they can be just as impressive as anything that comes out of the oven. The pastry cream is rich and velvety, with real pumpkin flavor and warm spices that taste like the filling of your favorite pie. The ginger snap crust adds a buttery crunch that contrasts beautifully with the soft layers above it, and the spiced whipped cream on top is light enough to balance everything out. Plus, serving dessert in jars just makes people smile. There's something about having your own little portion that feels special, like a gift.

Jump to:

• Why This Pumpkin Pie in a Jar Works
• Pumpkin Pie in a Jar Ingredients
• How to Make Pumpkin Pie in a Jar
• Ingredient Substitutions and Swaps
• Equipment For Pumpkin Pie in a Jar
• How to Store Pumpkin Pie in a Jar
• Serving Suggestions
• Expert Tips
• FAQ
• Related
• Pairing
• Pumpkin Pie in a Jar

Pumpkin Pie in a Jar Ingredients

Here's everything to make these beautiful fall parfaits.

See Recipe Card Below This Post For Ingredient Quantities

Pumpkin Pastry Cream Layer:

• Egg yolks: Large egg yolks give the pastry cream its rich, custardy texture and beautiful golden color.
• Cornstarch: Thickens the pastry cream so it holds its shape in the jars without being gluey or stiff.
• Whole milk: Provides the creamy base for the custard. Don't swap for low-fat or nondairy options here, or the texture won't be right.
• Granulated sugar: Sweetens the pastry cream and balances the earthy pumpkin flavor.
• Unsalted butter: Adds richness and a silky finish to the cream once it's cooked. Make sure it's softened to room temperature so it melts in smoothly.
• Canned pumpkin puree: The star of the show. Use pure pumpkin, not pumpkin pie filling, which already has sugar and spices added.
• Vanilla extract or vanilla bean paste: Brings warmth and depth to the custard.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that gives these parfaits their signature fall flavor.
• Salt: Just a pinch enhances all the other flavors and keeps the cream from tasting flat.

Crust Layer:

• Ginger snaps or Biscoff cookies: These spiced cookies create a buttery, crunchy base that mimics a traditional pie crust. Ginger snaps have a stronger spice kick, while Biscoff is a bit sweeter and smoother.
• Unsalted butter: Helps the cookie crumbs toast up and stick together slightly.
• Light or dark brown sugar: Adds a hint of molasses flavor and helps the crumbs caramelize a little when toasted.

Spiced Whipped Cream Layer:

• Heavy cream or heavy whipping cream: Must be very cold so it whips up light and fluffy. This is what makes the topping cloud-like.
• Brown sugar or granulated sugar: Sweetens the cream. Brown sugar adds a subtle caramel note that pairs beautifully with pumpkin.
• Vanilla extract or vanilla bean paste: Rounds out the flavor.
• Pumpkin pie spice: Ties the whipped cream to the rest of the dessert with warm, cozy spice notes.
• Optional crushed ginger snap or Biscoff crumbs: A little sprinkle on top adds texture and makes the jars look bakery-perfect.

How to Make Pumpkin Pie in a Jar

Here's how to layer up these Pumpkin Pie in a Jar parfaits from scratch.

Prepare the Pumpkin Pastry Cream: In a heatproof bowl, whisk the egg yolks and cornstarch together until the mixture is thick and smooth, with no lumps. In a medium saucepan, combine the whole milk and granulated sugar, then heat over medium until the mixture just begins to simmer, around 210°F. Slowly pour the warm milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from scrambling. Stir in the pumpkin puree until smooth, then strain the whole mixture through a sieve back into the saucepan to catch any bits.

Return the pan to medium heat and whisk constantly until the cream thickens and coats the back of a spoon, about 5 minutes or until it reaches 185-190°F. Remove from the heat and stir in the softened butter, vanilla, pumpkin pie spice, and salt until everything is silky and combined. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming, then refrigerate for at least 3 hours or until completely chilled and set.

Prepare the Crust Layer: Place the ginger snaps or Biscoff cookies in a zip-top bag and seal it, pressing out the air. Use a rolling pin to crush the cookies into fine crumbs, leaving a few slightly larger pieces for texture if you like. In a skillet over medium-low heat, melt the butter with the brown sugar, stirring until the sugar dissolves. Add the cookie crumbs and stir constantly for about 3 minutes, toasting them until they smell nutty and turn a shade darker. Transfer the crumbs to a plate and let them cool completely before using.

Prepare the Spiced Whipped Cream: Pour the very cold heavy cream into a large bowl. Add the sugar, vanilla, and pumpkin pie spice. Using a handheld or stand mixer with a whisk attachment, beat on medium-high speed until medium peaks form, about 3 minutes. The cream should hold its shape but still look soft and pillowy. If you accidentally over-whip it and it starts to look grainy, gently fold in a tablespoon or two of fresh cream to bring it back.

Assemble the Jars: Grab your 8-ounce jars or small glasses. Spoon about ¼ cup (roughly 30 g) of the toasted cookie crumbs into the bottom of each jar, pressing down gently with the back of a spoon to create an even layer. Next, add about ½ cup (around 120 g) of the chilled pumpkin pastry cream on top of the crust. You can spoon it in or use a piping bag fitted with a wide round tip for cleaner layers. Finally, dollop or pipe the spiced whipped cream on top, swirling it however you like. If you want to get fancy, sprinkle a pinch of pumpkin pie spice or a few crushed cookie crumbs over the cream for garnish.

Serve or Store: These parfaits can be served right away, or you can cover each jar with a lid or plastic wrap and refrigerate them for up to 2 days. The flavors actually get even better after sitting for a few hours, so don't be afraid to make them ahead.

Ingredient Substitutions and Swaps

Can I use a different type of milk? Whole milk is really important here for a creamy, rich pastry cream. Low-fat or nondairy milk won't give you the same texture, and the custard might turn out thin or grainy.

What if I don't have pumpkin pie spice? You can make your own by mixing 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of ground cloves.

Can I use graham crackers instead of ginger snaps? Absolutely. Graham crackers will give you a milder, more traditional pie crust flavor. You can also try vanilla wafers or even crushed pecans mixed with a little melted butter for a nutty twist.

Can I make this with cool whip? You can, but homemade whipped cream tastes so much better and only takes a few minutes. If you're in a pinch, though, fold the pumpkin pie spice and vanilla into thawed cool whip and use it as your topping.

What if I don't have jars? Any small glasses, cups, or even wine glasses work beautifully. You just want something clear so people can see those pretty layers.

Equipment For Pumpkin Pie in a Jar

Here's what makes this Pumpkin Pie in a Jar easier.

• Heatproof bowl with pour spout: Makes tempering the eggs and pouring the custard much smoother.
• Medium saucepan: For heating the milk and cooking the pastry cream.
• Whisk or fork: Essential for keeping the custard smooth and lump-free.
• Sieve: Strains out any cooked egg bits so your pastry cream is silky.
• Silicone spatula or wooden spoon: Helps you stir and scrape down the sides of the pan.
• Handheld or stand mixer with whisk attachment: Whips the cream quickly and evenly.
• Rolling pin: For crushing the cookies into crumbs.
• Zip-top bag: Keeps the cookie crumbs contained while you crush them.
• 8-ounce jars or small glasses: The perfect size for individual servings.
• Optional piping bag with tips: A Wilton 2A tip works great for the custard, and an 8B tip creates beautiful swirls of whipped cream on top.

How to Store Pumpkin Pie in a Jar

In the fridge: Cover each Pumpkin Pie in a Jar tightly with a lid or plastic wrap and refrigerate for up to 2 days. The pastry cream and crust will hold up well, though the whipped cream may soften slightly over time.

Can you freeze them? I don't recommend freezing these. The whipped cream and pastry cream don't thaw well, and the texture will be off when you try to serve them.

Make-ahead tip: You can prepare the pastry cream and toasted cookie crumbs up to 2 days in advance and store them separately in the fridge. Whip the cream and assemble the Pumpkin Pie in a Jar the day you plan to serve them for the freshest results.

Serving Suggestions

These Pumpkin Pie in a Jar parfaits are stunning on their own, but here are a few ways to make them even more special.

Serve them with hot cider or coffee. The warm spices in the parfaits pair beautifully with a mug of spiced apple cider or a rich, dark roast coffee.

Add a drizzle of caramel. A little salted caramel sauce drizzled over the whipped cream adds a sweet, buttery contrast that takes these over the top.

Pair with a slice of Savory Quick Bread. If you're serving these as part of a fall brunch, a savory bread on the side balances out the sweetness.

Set them out on a dessert table. These Pumpkin Pie in a Jar look gorgeous displayed on a tiered stand or wooden tray, especially if you tie little ribbons around the rims or add name tags for a personalized touch. They'd be right at home next to a classic Butterscotch Pie or some Frosted Strawberry Cookies.

FAQ

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