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
Scale
- 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
