Description
No-bake pumpkin pie in a jar featuring layers of buttery spiced cookie crumbs, silky homemade pumpkin pastry cream, and fluffy whipped cream. A fun, make-ahead dessert for fall and Thanksgiving. You’ll need six 8-ounce jars for this, such as these jars or these jars. You can also use smaller jars or glasses to yield more servings.
Ingredients
Pumpkin Pastry Cream Layer
- 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 Layer
- 24–28 ginger snaps or Biscoff cookies (about 190g)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon light or dark brown sugar
Spiced Whipped Cream Layer
- 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 (preferably with a pour spout), whisk the egg yolks and cornstarch together with a fork. It may not look like it will all come together (it will be dry at first), but keep mixing until the mixture is thick and combined. If it’s not coming together at all, add a few drops of the milk you need in step 2 to bring it together. Set aside.
- Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then allow to come to a simmer. If you have an instant-read thermometer, the temperature should reach 210°F (99°C). Remove from heat. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep those egg yolks moving so they don’t scramble. Once that’s all combined, add the pumpkin and whisk to combine. Pour the mixture back into the saucepan through a sieve, to strain out any egg yolk solids that may have formed during tempering. Use a spatula or the back of a spoon to gently press any remaining pumpkin through the sieve.
- Return the saucepan to medium heat, and whisk constantly until the mixture has thickened into a pudding-like consistency. This usually takes about 5 minutes. (For a more accurate test, it’s done when the temperature reaches 185–190°F (85–88°C).) Remove from heat. Whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt.
- Transfer the pumpkin pastry cream to a heatproof bowl and place a piece of plastic wrap or parchment directly on the surface of the pastry cream, to prevent a skin from forming. Allow to cool at room temperature for 10 minutes, then place the bowl in the refrigerator. Refrigerate for at least 3 hours, and up to 2 days. Makes about 3 cups, around 720g. After chilling, the pumpkin pastry cream is quite thick; whisk or stir it to smooth out again before using in step 7.
- Meanwhile, make the crust: Place the ginger snaps/Biscoff in a zipped-top bag and crush with a rolling pin until you have small crumbs with a few larger bits. Melt the butter with the brown sugar in a large nonstick skillet over medium-low heat. Add the cookie crumbs to the skillet and cook, stirring with a silicone spatula or wooden spoon, until lightly toasted, about 3 minutes. Remove from heat and allow to cool completely.
- Make the spiced whipped cream: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract, and pumpkin pie spice on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Assemble & serve: Spoon 1/4 cup (about 30g) of the crust into each jar. Spoon or pipe 1/2 cup (about 120g) of the pumpkin custard on top of the crust layer. I used Wilton 2A for the custard. Spoon or pipe whipped cream on top of each. I used Wilton 8B for the whipped cream. If desired, garnish each with a sprinkle of pumpkin pie spice or crushed cookie crumbs.
- Serve immediately, or loosely cover the jars and refrigerate for up to 2 days.
Notes
- Make Ahead Instructions: The pumpkin pastry cream can be prepared up to 2 days in advance; cover with plastic wrap directly on the surface and refrigerate until needed, then stir or whisk before using because it will be very thick. The toasted cookie crumb layer may be made 3–5 days ahead and stored in an airtight container at room temperature. For best texture, assemble the jars up to 2 days in advance and keep covered and refrigerated; the cookie layer will soften slightly over time, but the flavors meld nicely. Freezing is not recommended.
- Special Tools (affiliate links): Egg Separator | Heatproof Bowl With a Pour Spout | Wire Whisk or Silicone Whisk | Medium Saucepan | Sieve | Heatproof Bowl | Instant-read Thermometer | Handheld or Stand Mixer | 8-ounce Jars (such as these jars or these jars) | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip
- Ginger Snaps: Ginger snaps can vary in size. The two brands we tested were different sizes, so we needed more of the smaller ones. You can also use Biscoff cookies in the crust.
- Leftover egg whites? I have some recipe ideas for you!
- Can I Use Homemade Pumpkin Puree Instead of Canned? You can use homemade pumpkin purée, but it must be very thick. Homemade varieties tend to hold more moisture than canned, which can prevent the pastry cream from setting properly. If using homemade, press it with paper towels or drain it in a fine-mesh sieve lined with cheesecloth for at least 30 minutes to remove excess moisture. Even with blotting, the texture may still be looser than with canned, so for best results, I recommend canned pumpkin.
- Pumpkin Pie Spice: Instead of pumpkin pie spice, you can use the individual spices. Use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice or cloves.
- Do I Have to Strain the Mixture in Step 2? I highly recommend it. Straining removes any small bits of cooked egg and helps ensure the pastry cream is extra smooth. It also helps break up any fibrous bits from the pumpkin. If you skip this step, the texture may not be as silky, but the recipe will still work.