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/Biscoff crumbs, for topping

Instructions

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

Step 2: In a medium saucepan over medium heat, combine milk and sugar. Whisk until sugar dissolves and bring to a simmer (about 210°F/99°C). Remove from heat.

Step 3: Slowly pour the warm milk mixture into the egg yolks while whisking constantly to prevent scrambling. Add the pumpkin puree and whisk to combine.

Step 4: Strain the mixture back into the saucepan through a sieve to remove any solids, pressing gently with a spatula to extract pumpkin.

Step 5: Heat the mixture over medium heat, whisking constantly until it thickens like pudding (about 5 minutes or 185–190°F/85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.

Step 6: Transfer the pastry cream to a bowl and press plastic wrap directly on the surface to prevent skin. Let cool 10 minutes at room temperature, then refrigerate at least 3 hours or up to 2 days.

Step 7: Meanwhile, crush ginger snaps or Biscoff cookies in a sealed bag with a rolling pin until mostly crumbs with some larger pieces.

Step 8: Melt butter and brown sugar in a skillet over medium-low heat. Add cookie crumbs and toast, stirring, for about 3 minutes. Cool completely.

Step 9: In a chilled bowl, whip heavy cream, sugar, vanilla, and pumpkin pie spice until medium peaks form (about 3 minutes). If over-whipped, fold in a bit of cold cream to smooth.

Step 10: To assemble, spoon 1/4 cup of crust into each jar. Layer 1/2 cup of pumpkin pastry cream on top, then add whipped cream. Garnish with a sprinkle of pumpkin pie spice or crushed crumbs if desired.

Step 11: Serve immediately or cover jars loosely and refrigerate for up to 2 days.

Tips & Variations

Use pure vanilla bean paste instead of extract for a more intense vanilla flavor.

Substitute gluten-free cookies for the crust to make this recipe gluten-free.

Adjust the pumpkin pie spice to your taste or add a pinch of cinnamon for extra warmth.

If you don’t have an instant-read thermometer, rely on texture cues: the custard should coat the back of a spoon and form a thick pudding.

FAQs

Can I use low-fat or plant-based milk for the custard?

It’s best to use whole milk for a creamy texture. Low-fat or nondairy milks may alter the consistency and richness of the pumpkin custard.

How can I tell when the pumpkin pastry cream is done cooking?

The custard is ready when it thickens to a pudding-like consistency and reaches about 185–190°F (85–88°C). It should coat the back of a spoon and leave a clean line when you run your finger through it.