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Pumpkin Pie in a Jar Recipe

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★★★★★

4.6 from 68 reviews

This delightful Pumpkin Pie in a Jar recipe transforms the classic autumn dessert into an elegant, individual treat perfect for gatherings or cozy nights in. Featuring a rich and creamy pumpkin pastry cream layered over a buttery, spiced ginger snap crust, then topped with spiced whipped cream, this dessert offers all the warm flavors of pumpkin pie in a convenient, jarred presentation.

Ingredients

Scale

Pumkin 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; add a few drops of milk if necessary to bring it together.
  2. Heat milk and sugar: Combine milk and sugar in a medium saucepan over medium heat; whisk until sugar dissolves and bring to a simmer (about 210°F or 99°C).
  3. Temper the egg mixture: Slowly pour the hot milk-sugar mixture into the egg yolk mixture while whisking constantly to prevent scrambling; then whisk in pumpkin puree.
  4. Strain and cook: Pour the mixture back into the saucepan through a sieve, pressing pumpkin through; cook over medium heat while whisking constantly until thickened to a pudding-like consistency (185–190°F or 85–88°C), about 5 minutes.
  5. Finish the pastry cream: Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt; cover surface with plastic wrap to prevent skin formation and chill in refrigerator for at least 3 hours.
  6. Prepare the crust: Crush ginger snaps or Biscoff cookies into crumbs; melt butter with brown sugar in a skillet over medium-low heat; add cookie crumbs and cook, stirring, until lightly toasted (about 3 minutes); cool completely.
  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, add cold cream and fold gently until smooth.
  8. Assemble the jars: Spoon about 1/4 cup (30g) of the crust into each jar; add 1/2 cup (120g) pumpkin pastry cream on top; pipe or spoon whipped cream over the custard; garnish with a sprinkle of 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

  • Be sure to whisk constantly during tempering and cooking pastry cream to avoid scrambled eggs.
  • Use whole milk for best custard texture and flavor; avoid low-fat or nondairy alternatives.
  • Chilling the pastry cream thoroughly helps it thicken to the perfect consistency.
  • Store-bought or homemade pumpkin pie spice can be used interchangeably.
  • If the whipped cream is over-whipped, gently fold in a little more cold cream to smooth it out.
  • Ginger snaps or Biscoff cookies can be substituted with other spiced cookies as desired.
  • Serve within 2 days for best freshness.

Keywords: pumpkin pie, pumpkin dessert, autumn recipe, individual desserts, pumpkin pastry cream, spiced whipped cream, ginger snap crust

Find it online: https://www.sanacooks.com/pumpkin-pie-in-a-jar-recipe/