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

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This no-bake Pumpkin Pie in a Jar recipe features creamy pumpkin pastry cream layered over spiced, toasted ginger snap crumbs and topped with a fluffy pumpkin-spiced whipped cream. Perfectly portioned in jars, these autumnal parfaits offer all the comforting flavors of pumpkin pie without the traditional baking, making them an easy yet impressive dessert for fall gatherings.

Ingredients

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

  1. Make the pumpkin pastry cream: In a large heatproof bowl, whisk together the egg yolks and cornstarch until thick and combined. If needed, add a few drops of milk to help it come together. Set aside.
  2. Heat milk and sugar: In a medium saucepan over medium heat, combine milk and granulated sugar, whisking until dissolved. Bring to a simmer (about 210°F/99°C), then remove from heat.
  3. Temper the egg yolks: Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to prevent scrambling. Stir in canned pumpkin. Strain mixture back into the saucepan through a sieve to remove any solids, pressing pumpkin through gently.
  4. Cook pastry cream: Return saucepan to medium heat and whisk continuously for about 5 minutes until thickened to pudding-like consistency (185–190°F / 85–88°C). Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.
  5. Cool and chill: Transfer pastry cream to a bowl, cover surface with plastic wrap to prevent skin, cool for 10 minutes, then refrigerate for at least 3 hours or up to 2 days. Whisk before using.
  6. Make the crust: Crush ginger snaps or Biscoff cookies into crumbs using a rolling pin in a sealed bag. Melt butter and brown sugar in a skillet over medium-low heat, add crumbs, and toast while stirring for about 3 minutes. Remove from heat and cool.
  7. Make spiced whipped cream: Using a mixer, whip cold heavy cream with sugar, vanilla, and pumpkin pie spice on medium-high speed until medium peaks form, about 3 minutes. If over-whipped, gently fold in more cold cream to smooth.
  8. Assemble the parfaits: Spoon about 1/4 cup of crust crumbs into each jar. Add 1/2 cup of pumpkin pastry cream on top, then pipe or spoon whipped cream over it. Garnish with pumpkin pie spice or crushed cookie crumbs if desired.
  9. Serve or store: Serve immediately or loosely cover jars and refrigerate for up to 2 days.

Notes

  • Use whole milk for the pastry cream, as low-fat or nondairy milks won’t thicken properly.
  • Slice vanilla bean paste or use pure extract for most authentic flavor.
  • For best texture, chill pastry cream thoroughly before assembling to allow it to set.
  • If you don’t have pumpkin pie spice, use a blend of cinnamon, nutmeg, ginger, and cloves.
  • To soften over-whipped cream, add a splash of cold cream and fold gently until smooth.
  • These parfaits can be made ahead; just store covered in the fridge up to two days.

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