Description

This No-Bake Pumpkin Pie in a Jar recipe features layers of spiced pumpkin pastry cream, a crunchy ginger snap crust, and luscious spiced whipped cream, all served conveniently in individual jars. Perfect for fall gatherings or an elegant dessert, this easy-to-make parfait combines the classic flavors of pumpkin pie without the oven, delivering creamy, rich, and festive treats that can be prepared ahead of time.

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)

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, whisk together the egg yolks and cornstarch until combined and slightly thickened. If needed, add a few drops of milk to help blend the mixture.
Heat milk and sugar: In a medium saucepan over medium heat, combine the milk and sugar, whisking until the sugar dissolves. Allow it to come to a simmer (about 210°F or 99°C), then remove from heat.
Temper egg mixture: Slowly pour the warm milk mixture into the egg yolk mixture in a steady stream while whisking constantly to prevent scrambling. Add the pumpkin puree and whisk to combine. Strain the mixture back into the saucepan through a sieve to remove any lumps.
Cook until thickened: Return the saucepan to medium heat and whisk constantly for about 5 minutes until the mixture thickens to a pudding-like consistency (temperature around 185–190°F or 85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt.
Cool and refrigerate: Transfer the pastry cream to a heatproof bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Cool at room temperature for 10 minutes, then refrigerate for at least 3 hours or up to 2 days. Whisk again before use.
Prepare the crust: Crush ginger snaps or Biscoff cookies in a sealed bag using a rolling pin until mostly crumbs with a few larger pieces remain. Melt butter and brown sugar in a skillet over medium-low heat, then add the crumbs and toast for about 3 minutes, stirring frequently. Remove from heat and cool completely.
Make spiced whipped cream: Using a mixer with a whisk attachment, whip cold heavy cream, sugar, vanilla, and pumpkin pie spice on medium-high until medium peaks form (about 3 minutes). If overwhipped, gently fold in a little more cold cream to smooth it out.
Assemble the parfaits: Spoon about 1/4 cup of the toasted crust mixture into each jar. Add about 1/2 cup of pumpkin pastry cream on top, using a spoon or piping bag fitted with a round tip. Top with spiced whipped cream, piping if desired. Garnish with extra pumpkin pie spice or crushed cookie crumbs if using.
Serve or store: Serve immediately for the best texture, or cover jars loosely and refrigerate for up to 2 days for convenient make-ahead dessert.

Notes

Use whole milk for the best creamy texture; low-fat or non-dairy milk will affect the set of the pastry cream.
Make sure the heavy cream is very cold before whipping to achieve proper volume.
If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves to taste.
The crust can be made with ginger snaps or Biscoff cookies, or your favorite spiced cookies.
Whipping the pastry cream again after chilling helps smooth it out for easier layering or piping.
This dessert is best enjoyed within 2 days of assembly for freshness.
To avoid scrambled eggs during tempering, add milk very slowly while whisking constantly.

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 pastry cream, ginger snap crust, whipped cream topping, easy pumpkin dessert