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Pumpkin Pie in a Jar (No-Bake Pumpkin Parfaits) Recipe

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3.8 from 8 reviews

  • Author: Sara
  • Total Time: 4 hours 5 minutes
  • Yield: 6 servings

Description

This no-bake Pumpkin Pie in a Jar recipe features creamy pumpkin pastry cream layered with spiced ginger snap crust and fluffy pumpkin-spiced whipped cream. Perfect as a make-ahead individual dessert, these pumpkin parfaits deliver all the autumn flavors of pumpkin pie without the need for baking. With layers of toasted cookie crumbs, smooth pumpkin custard, and lightly whipped spiced cream, this elegant dessert is easy to assemble and sure to impress.

Ingredients

Pumpkin Pastry Cream

  • 5 large egg yolks, cold or room temperature
  • 3 and 1/2 tablespoons (28g) cornstarch
  • 1 and 2/3 cups (400ml) 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 pumpkin pie spice (store-bought or homemade)
  • 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 (240ml) 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

  1. Make the pumpkin pastry cream: In a large heatproof bowl with a pour spout, whisk the egg yolks and cornstarch together until thick and combined. If needed, add a few drops of milk to bring it together.
  2. Heat milk and sugar: In a medium saucepan, combine milk and sugar over medium heat. Whisk until sugar dissolves and milk reaches a simmer (about 210°F or 99°C). Remove from heat.
  3. Temper the egg mixture: Slowly pour the warm milk mixture into the egg yolk and cornstarch mixture while whisking constantly to avoid scrambling eggs. Once combined, whisk in the pumpkin puree. Pour mixture back through a sieve into the saucepan to remove any solids.
  4. Cook to thicken: Return saucepan to medium heat and whisk constantly for about 5 minutes, until thickened to a pudding-like consistency (185–190°F or 85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.
  5. Chill pastry cream: Transfer to a bowl and cover surface with plastic wrap to prevent skin formation. Let cool 10 minutes at room temperature, then refrigerate at least 3 hours or up to 2 days. Before use, whisk to smooth out.
  6. Make the crust: Crush ginger snaps or Biscoff cookies in a sealed bag with a rolling pin into small crumbs. Melt butter and brown sugar in a nonstick skillet over medium-low heat, then add cookie crumbs and toast for about 3 minutes. Remove from heat and cool completely.
  7. Make spiced whipped cream: Using a mixer fitted with a whisk attachment, whip the cold heavy cream with sugar, vanilla, and pumpkin pie spice on medium-high until medium peaks form (about 3 minutes). If overwhipped, add more cold cream and fold gently until smooth.
  8. Assemble parfaits: Spoon about 1/4 cup (30g) of crust into each jar. Add 1/2 cup (120g) pumpkin pastry cream on top, using a spoon or piping bag. Finish with a layer of whipped cream, piped or spooned on top. Garnish with a sprinkle of pumpkin pie spice or crushed cookie crumbs if desired.
  9. Serve or store: Serve immediately, or cover loosely and refrigerate for up to 2 days.

Notes

  • Use whole milk for the creamiest texture; avoid low-fat or nondairy milk for best results.
  • Be sure to temper the egg yolks slowly with warm milk to prevent scrambling.
  • Chilling the pastry cream fully is important for thick consistency.
  • Toasted cookie crumbs add a nice depth of flavor and crunch to the crust layer.
  • Whipped cream is best served fresh but can be made a few hours ahead and kept refrigerated.
  • If the whipped cream becomes overwhipped and curdled, gently fold in a little cold cream to smooth it out.
  • This dessert can be assembled up to 2 days ahead and kept covered in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-pie-in-a-jar-no-bake-pumpkin-parfaits-recipe/