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–+ servings

Pumpkin Pie in a Jar

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Layers of spiced cookie crumbs, creamy pumpkin custard, and fluffy whipped cream come together in these charming no-oven pumpkin parfaits.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 4 hours
Servings: 6
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 large egg yolks cold or room temperature
  • 3and ½ tablespoons cornstarch 28g for thickening custard
  • 1and ⅔ cups whole milk 400ml, full-fat for creaminess
  • ⅔ cup granulated sugar 133g for sweetness
  • 2 tablespoons unsalted butter 28g softened for richness
  • 1 cup canned pumpkin puree 226g smooth
  • 1 teaspoon vanilla extract or vanilla bean paste for flavor
  • 1and ¼ teaspoons pumpkin pie spice store-bought or homemade for warmth
  • Pinch salt less than ⅛ teaspoon to balance sweetness
  • 24–28 ginger snaps or Biscoff cookies 190g for crust
  • 1 tablespoon unsalted butter 14g melted to bind crumbs
  • 1 teaspoon light or dark brown sugar for added flavor in crust
  • 1 cup heavy cream 240ml very cold for whipped topping
  • 2 tablespoons sugar light or dark brown to sweeten whipped cream
  • ½ teaspoon vanilla extract or vanilla bean paste for whipped cream flavor
  • ½ teaspoon pumpkin pie spice for whipped cream spice
  • Optional: crushed cookie crumbs for garnish

Method
 

  1. Whisk the egg yolks and cornstarch in a heatproof bowl until smooth, adding a few drops of milk if needed to combine.
  2. Heat the milk and sugar in a medium saucepan over medium heat until sugar dissolves and mixture is simmering.
  3. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent scrambling. mix
  4. Stir in pumpkin puree, then strain the mixture back into the saucepan to remove any lumps.
  5. Return to medium heat and whisk continuously until custard thickens and reaches a pudding-like consistency, about 5 minutes.
  6. Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt.
  7. Cover the custard surface with plastic wrap and let cool 10 minutes at room temperature, then refrigerate for at least 3 hours.
  8. Place cookies in a sealed bag and crush into fine crumbs with some larger pieces.
  9. Melt butter with brown sugar in a skillet over medium-low heat, add cookie crumbs, and toast for 3 minutes until lightly golden, then let cool.
  10. Whip the heavy cream, sugar, vanilla, and pumpkin pie spice with a mixer until medium peaks form, about 3 minutes.
  11. Layer ¼ cup cookie crumbs into each jar, top with ½ cup pumpkin custard, and finish with whipped cream. Optional: garnish with extra crumbs or pumpkin spice.
  12. Serve immediately or cover jars loosely and refrigerate up to 2 days.

Nutrition

Serving: 180gCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 120mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 950IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

These pumpkin parfaits are perfect for fall gatherings! Make ahead and enjoy the creamy custard with a sweet, spiced cookie crunch and whipped topping that will impress anyone.

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