Description

Enjoy the delightful taste of Pumpkin Pie in a Jar with this easy no-bake recipe. Layer creamy pumpkin custard, buttery cookie crust, and fluffy whipped cream for a charming dessert that brings back sweet fall memories.

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 pure vanilla extract
1 and 1/4 teaspoons pumpkin pie spice
Pinch of salt
24–28 ginger snaps or Biscoff cookies
1 tablespoon unsalted butter
1 teaspoon light or dark brown sugar
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Optional crushed ginger snap/Biscoff crumbs

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Instructions

Whisk egg yolks and cornstarch in a heatproof bowl until combined.
In a saucepan, heat milk and sugar until simmering; remove from heat.
Gradually add hot milk to egg yolks while whisking to temper; mix in pumpkin puree.
Return mixture to saucepan and cook until thickened, stirring constantly.
Cool the custard covered in a bowl, then refrigerate for at least 3 hours.
Crush cookies and toast with melted butter and brown sugar.
Whip heavy cream with sugar and vanilla until medium peaks form.
Layer in jars starting with cookie crumbs, then custard, and top with whipped cream.
Garnish with cookie crumbs or pumpkin pie spice, serve instantly or refrigerate.

Notes

Ensure the milk doesn’t boil when tempering to avoid scrambling the eggs.
For peak flavor, use pure vanilla extract and high-quality pumpkin puree.
Store covered in the fridge for up to 2 days; the crust may soften.

Nutrition

Serving Size: 1 jar
Calories: 350
Sugar: 18g
Sodium: 160mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 6g
Cholesterol: 129mg