Pumpkin Pie in a Jar
The scent of warm ginger and nutmeg wafts through the kitchen, wrapping around you like a cozy blanket. The golden hues of creamy pumpkin blend beautifully with fluffy whipped cream, creating a visual treat that speaks fall and festivities. Enter the delightful world of Pumpkin Pie in a Jar, where layers of buttery spiced cookie crumbs, silky homemade pumpkin pastry cream, and airy whipped cream come together for a dessert that feels almost too pretty to eat. I still remember the first time I made a pumpkin dessert in a jar with my grandmother; the excitement of creating a little serving just for me made it feel extra special. This charming treat is not only a nod to nostalgia but also a perfect way to celebrate autumn gatherings or share at Thanksgiving. So, let’s get baking and make this season memorable with our very own Pumpkin Pie in a Jar!
Table of Contents
There’s just something so satisfying about enjoying a dessert that’s perfect for any occasion. With the ease of prep and no baking required, I can confirm you’re in for a treat. Whether it’s an afternoon snack, a light dessert at a lavish dinner party, or a fun addition to your Thanksgiving spread, this Pumpkin Pie in a Jar will surely impress.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just over an hour, and it’s all no-bake!
- Irresistible Flavor: The luscious pumpkin and spices are a seasonal flavor explosion.
- Eye-Catching Appeal: Each jar is a beautiful presentation that looks fantastic on any table.
- Flexible Serving: Perfect for parties, cozy nights at home, or meal prep delight!
- Diet-Friendly Options: Easily adapted to be gluten-free by using gluten-free cookies.
Ingredients You’ll Need
- Large Egg Yolks (5): Adds richness and a velvety texture to the cream. Use whole eggs if you’re in a pinch, but yolks are key here.
- Cornstarch (3 and 1/2 Tablespoons): This acts as a thickening agent, giving the pudding-like consistency. Arrowroot can be a substitute if needed.
- Whole Milk (1 and 2/3 cups): Full-fat milk is crucial for a creamy texture; avoid low-fat or nondairy options for this recipe.
- Granulated Sugar (2/3 cup): Sweetens the mixture beautifully. You could use coconut sugar for a more natural option.
- Unsalted Butter (2 Tablespoons): Melted into the cream, it enriches the taste. Use unsalted for better control of flavor.
- Canned Pumpkin Puree (1 cup): Be sure to get pure pumpkin, not pie filling, to control sweetness and spice.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor profile. Vanilla bean paste is a lovely alternative.
- Pumpkin Pie Spice (1 and 1/4 teaspoons): This blend of spices enhances the pumpkin flavor—homemade works great too!
- Salt (Pinch): Just a touch elevates all the flavors.
- Ginger Snaps or Biscoff Cookies (24-28): Provides a sweet, crunchy crust. You can swap with Oreos or gluten-free cookies if desired.
- Brown Sugar (1 teaspoon): Adds a lovely hint of caramel to the crumb crust.
- Heavy Cream (1 cup): For the whipped topping; use cold cream for the best results. Coconut cream is a great non-dairy option.
- Sugar for Whipped Cream (2 Tablespoons): Sweetens the cream; use powdered for a smoother texture.
- Vanilla Extract (1/2 teaspoon): Reinforces the flavor of the whipped cream.
- Pumpkin Pie Spice (1/2 teaspoon): To add that familiar autumn warmth to the whipped topping.
- Optional Toppings: Crushed cookie crumbs or a dusting of pumpkin pie spice for extra flair.
How to Make Pumpkin Pie in a Jar
Whisk Egg Yolks and Cornstarch: In a large heatproof bowl, combine the egg yolks and cornstarch using a fork. Don’t be alarmed if it looks dry; keep whisking until everything comes together into a cohesive mixture. If it remains crumbly, add a dash of the milk, then set the bowl aside while you prepare the next elements.
Heat Milk and Sugar: In a medium saucepan over medium heat, mix the whole milk with granulated sugar. Stir until the sugar fully dissolves, then bring the mixture to a gentle simmer. The ideal temperature is 210°F (99°C). Once heated, remove from heat.
Temper Egg Mixture: Slowly pour the warm milk mixture into the egg yolk and cornstarch while whisking constantly. This is essential to prevent the eggs from scrambling. After combined, add the canned pumpkin and whisk until smooth. Strain through a sieve to catch any lumps before returning to the saucepan.
Thicken the Cream: Put the saucepan on medium heat again, whisking nonstop until the mixture thickens to a pudding-like consistency—about 5 minutes at 185–190°F (85–88°C). You’ll know it’s ready when it begins to bubble and coats the back of a spoon. Removing it from heat, whisk in the softened butter, vanilla extract, pumpkin pie spice, and a pinch of salt to finish.
Chill the Pumpkin Cream: Transfer the pumpkin pastry cream to a heatproof bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool for about 10 minutes at room temperature before refrigerating for at least 3 hours or up to 2 days. When ready to use, whisk it again for a smooth texture.
Prepare Cookie Crust: Place ginger snaps or Biscoff cookies inside a zip-top bag and crush them into fine crumbs with a rolling pin, leaving a few larger chunks for texture. In a nonstick skillet over medium-low heat, melt the unsalted butter with brown sugar. Stir in the cookie crumbs and cook until lightly toasted, about 3 minutes, then let it cool completely.
Whip the Cream: In a large bowl or stand mixer, whip the very cold heavy cream with sugar and pumpkin pie spice at medium-high speed until medium peaks form; around 3 minutes. Be careful not to over-whip, as adding a splash of cold cream can help if needed.
Layer in Jars: Begin assembling your jars! Spoon about 1/4 cup of cookie crust into the bottom of each jar. Next, add about 1/2 cup of pumpkin custard on top, either spooning or piping it for a neat finish. Finish with a piping of whipped cream on top. For a decorative touch, sprinkle with crushed cookie crumbs or a dash of pumpkin pie spice.
Chill and Serve: You can serve these delightful jars immediately or cover them loosely and refrigerate for up to 2 days, making them perfect for meal prep or gatherings.
Storing & Reheating
Store your Pumpkin Pie in a Jar at room temperature for up to two hours. If you have leftovers, be sure to place them in an airtight container and refrigerate for up to 2 days. For longer storage, you can freeze the jars, but it’s best to do this without the whipped cream layer and consume within three months. When serving from frozen, allow them to thaw in the fridge overnight, but know that the whipped cream might lose some texture upon thawing; you could rewhip it to refresh the lightness before serving.
Chef’s Helpful Tips
- Make sure your egg yolks are at room temperature for smoother integration.
- Keep an eye on your thickening mixture; whisking constantly is vital to avoid clumping.
- If your whipped cream is over-whipped, fold in a little more cold cream gently to smooth it out.
- Experiment with different spice blends to cater to your palate; the pumpkin spice doesn’t have to be store-bought!
- You can prepare the pumpkin pastry cream a few days in advance, making assembly a breeze before your gathering.
The beauty of this Pumpkin Pie in a Jar is in its simplicity and adaptability. Feel free to adjust spices or try different toppings, and don’t hesitate to create your inspired version! Whether you’re celebrating Thanksgiving or just embracing cozy fall flavors, this dessert is sure to become a staple in your recipe collection. Get ready to enjoy a jar filled with the essence of autumn!
Recipe FAQs
Can I make Pumpkin Pie in a Jar ahead of time?
Absolutely! You can prepare the pumpkin cream and cookie crumb layers up to two days in advance. Simply store them separately in the refrigerator and layer them into jars right before serving for the best texture.
What can I use instead of heavy cream for the topping?
If you’re looking for a non-dairy alternative, you can use coconut cream or a thick almond milk whipped cream. Just make sure to chill it well beforehand to whip up nicely!
Can I use fresh pumpkin instead of canned puree?
Definitely! Fresh pumpkin can be roasted and puréed until smooth, but ensure it’s well-strained to avoid adding excess moisture, which can affect the consistency of your pumpkin pastry cream.
How long will my Pumpkin Pie in a Jar last in the fridge?
In an airtight container, your jars should stay fresh for up to two days. If you try to keep them longer, the flavors may alter, especially for the whipped cream layer.
More Desserts & Appetizers Recipes
- Praline Crunch
- Pumpkin Cupcakes
- Easy Dr. Seuss Snacks for Kids
- Peanut Butter Pumpkin Fudge
- Easy Pumpkin Pie From Scratch
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📖 Recipe Card
Pumpkin Pie in a Jar
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
Enjoy the delightful Pumpkin Pie in a Jar, a simple and irresistible dessert combining creamy pumpkin pastry, buttery cookie crust, and fluffy whipped cream. Perfect for fall gatherings!
Ingredients
- 5 large egg yolks
- 3 and 1/2 tablespoons cornstarch
- 1 and 2/3 cups whole milk
- 2/3 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 and 1/4 teaspoons pumpkin pie spice
- Pinch of salt
- 24–28 ginger snaps or Biscoff cookies
- 1 teaspoon brown sugar
- 1 cup heavy cream
- 2 tablespoons sugar for whipped cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Optional toppings: crushed cookie crumbs, pumpkin pie spice
Instructions
- Whisk egg yolks and cornstarch in a bowl until combined.
- Heat whole milk and granulated sugar in a saucepan and bring to a simmer.
- Temper egg mixture by slowly mixing warm milk into it while whisking.
- Strain and cook until thickened, then whisk in butter, vanilla, pumpkin spice, and salt.
- Cool pumpkin pastry cream in the fridge for at least 3 hours.
- Crush cookies and sauté with butter and brown sugar to make the crust.
- Whip heavy cream with sugar and pumpkin spice until medium peaks form.
- Layer cookie crust, pumpkin custard, and whipped cream in jars.
- Chill jars for optimal serving or serve immediately.
Notes
For the smoothest custard, ensure egg yolks are at room temperature.
Store leftovers in refrigerator and consume them within two days.
Adapt the spice levels according to personal preferences.
Nutrition
- Serving Size: 1 jar
- Calories: 400
- Sugar: 26g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg
