Ingredients

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)

24–28 ginger snaps or Biscoff cookies (about 190g)

1 tablespoon (14g) unsalted butter

1 teaspoon light or dark brown sugar

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 or Biscoff crumbs, for topping

Instructions

Step 1: In a large heatproof bowl, whisk the egg yolks and cornstarch together with a fork until thick and combined. If it feels too dry, add a few drops of milk to bring it together. Set aside.

Step 2: Heat the whole milk and granulated sugar in a medium saucepan over medium heat, whisking until the sugar dissolves and the milk simmers. Remove from heat.

Step 3: Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to prevent scrambling. Add pumpkin puree and whisk to combine. Strain the mixture through a sieve back into the saucepan, pressing the pumpkin gently to extract flavor.

Step 4: Return the saucepan to medium heat and whisk constantly until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.

Step 5: Transfer the pumpkin pastry cream to a heatproof bowl. Cover the surface with plastic wrap to prevent skin from forming. Let cool for 10 minutes, then refrigerate for at least 3 hours or up to 2 days. Whisk again before using if thickened.

Step 6: Crush ginger snaps or Biscoff cookies in a sealed bag using a rolling pin, leaving some bigger bits.

Step 7: Melt butter with brown sugar in a nonstick skillet over medium-low heat. Add cookie crumbs and toast for about 3 minutes, stirring constantly. Remove from heat and let cool.

Step 8: In a large bowl, whip the 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 a bit of cold cream to smooth.

Step 9: To assemble, spoon about 1/4 cup of the crust crumbs into each jar. Add 1/2 cup of pumpkin pastry cream on top. Pipe or spoon the spiced whipped cream over the custard.

Step 10: Garnish with a sprinkle of pumpkin pie spice or crushed cookie crumbs if desired. Serve immediately or cover and refrigerate for up to 2 days.

Tips & Variations

Use fresh pumpkin pie spice or your favorite brand for the best flavor.

Substitute ginger snaps with Biscoff cookies for a richer, caramel-like crust.

For an extra festive touch, swirl in a little maple syrup or drizzle caramel sauce on top before serving.

If you prefer a lighter whipped cream, reduce the sugar slightly or omit the additional spices.

FAQs

Can I use low-fat or non-dairy milk?

For a smooth and creamy custard, whole milk is recommended. Low-fat or non-dairy alternatives may alter the texture and richness of the pastry cream.

How do I know when the pumpkin pastry cream is done cooking?

The mixture is ready when it thickens to a pudding-like consistency and reaches around 185–190°F (85–88°C) if using a thermometer. If you don’t have a thermometer, it should coat the back of a spoon and hold its shape when stirred.