Pumpkin pie simply bought a enjoyable makeover! These pumpkin pies in a jar ship all of the spiced, creamy richness of the traditional dessert—no oven required. Every particular person serving is layered with buttery spiced cookie crumbs, silky selfmade pumpkin pastry cream, and a cloud of whipped cream for the right mixture of textures. Whether or not you’re saving oven area for Thanksgiving or need a simple fall dessert that also feels particular, this no-bake deal with is festive, moveable, and assured to impress.
Pumpkin pie in a jar is the right make-ahead, no-bake dessert for Thanksgiving, when oven area is at a premium, or for a easy fall deal with that feels a little bit further particular.
Right here’s Why You’ll Love Them:
- All of the flavors you’re keen on about pumpkin pie however in particular person servings
- Glorious make-ahead dessert recipe
- Skip the steps of creating selfmade pie dough, rolling out, and shaping
- Merely omit the crust layer or use gluten-free ginger snaps to make this a gluten-free dessert recipe
- No-bake recipe retains your oven free for Thanksgiving facet dishes!
So seize your whisk and your favourite fall playlist—let’s make pumpkin pie in a jar!
Substances You Want:
- Egg Yolks: Identical to when making pastry cream or lemon curd, you want simply the yolks of the eggs right here. (Use the leftover egg whites in one among these recipes.)
- Cornstarch: Cornstarch works to thicken the selfmade pumpkin pastry cream because it cooks.
- Complete Milk: Don’t substitute a lower-fat or nondairy milk on this recipe.
- Sugar: Granulated sugar sweetens.
- Butter: A Tablespoon provides simply sufficient taste, and retains the cream… creamy!
- Pumpkin Puree: Identical to in all my pumpkin recipes, use the can that comprises 100% pure pumpkin, not the can labeled “pumpkin pie filling.”
- Pumpkin Pie Spice: You should use store-bought or selfmade pumpkin pie spice.
- Vanilla Extract or Vanilla Bean Paste: For extra taste.
- Salt: Only a pinch, to stability and spherical out the flavors.
Plus, cookie crumbs, heavy cream, and brown sugar for the crust and whipped cream topping!
Creamy Selfmade Pumpkin Pie Filling
The center (and primary) layer of our pumpkin pie in a jar is a selfmade pumpkin pastry cream, which is principally a custard/pudding hybrid. Sometimes, custard is made with eggs because the thickener, whereas pudding makes use of a starch (similar to cornstarch) to thicken. For this completely spoonable pumpkin pie filling, we use each. Identical to we do on this traditional vanilla-flavored pastry cream.
Let’s Get Began!
Cornstarch and egg yolks thicken the cream. Mix these first, to start dissolving the powdery cornstarch.
Warmth the milk and sugar. You’ll simmer entire milk and granulated sugar collectively on the range, after which take away it from warmth.
Now you’ll mood the egg yolks. Tempering is essential right here. In the event you’ve by no means carried out it earlier than, tempering egg yolks is nothing to worry; all you’re doing is slowly elevating the temperature of the egg yolks in order that they don’t scramble. In the event you can whisk, you may mood! Slowly pour the recent milk combination into the egg yolks and cornstarch, whisking consistently. Hold the egg yolks shifting, after which whisk within the pumpkin.
Pressure it. After you’ve whisked collectively these substances, pour all of it into the saucepan by way of a fine-mesh sieve, to pressure out any solids which will have shaped throughout tempering:
Now you’ll place the combination again on the range.
Carry it to a boil. At first it gained’t look like it’s thickening a lot, simply getting frothy, however as quickly because it reaches a boil with massive bubbles bursting on the floor, it should thicken up just about instantly.
Take away from warmth & add taste. Whisk in butter, vanilla extract, pumpkin pie spice + a pinch of salt:
Place a bit of plastic wrap on high of the custard earlier than chilling to stop a “pores and skin” from forming on the floor. Chill it within the fridge for no less than 3 hours or in a single day. It should agency up rather a lot throughout this time. Whisk it after chilling and it’s prepared!
Cookie Crumb Crust Layer
Toast crushed ginger snaps or Biscoff cookies in a little bit butter and brown sugar to make a crust layer paying homage to this pumpkin cheesecake pie, in addition to the pumpkin cheesecake in Sally’s Baking 101. 🙂
Each cookies style phenomenal with this pumpkin pie custard. Their sweetness with a little bit spice is *simply* the factor.
Let’s Layer!
You can also make the pumpkin pies in small mason jars, stemless wine glasses, or any cute dessert coupes or parfait glasses you will have available. The jars we used for the pictured pumpkin parfaits every maintain a little bit over 1 cup, or barely greater than 8 fl. oz., and the recipe makes sufficient for six of that dimension.
Spoon among the cooled crust into every jar or glass. Subsequent, divide the chilled pumpkin pastry cream evenly among the many jars. I piped within the pumpkin filling with a big spherical piping tip simply to maintain issues neat, however you may spoon it in as an alternative.
Lastly, dollop or pipe whipped cream on high. End with a sprinkling of crushed cookie crumbs or pumpkin pie spice, or garnish every jar with an entire gingersnap or Biscoff cookie. I used Wilton 8B piping tip for the whipped cream.
In the event you serve your pumpkin pie in a jar straight away, the crust layer will likely be crunchy. The longer you refrigerate these, the softer the crumbs turn into. Not soggy, however softer.
This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of latest recipes that match into the pie/crisp/tart class. Be part of the group under!
Description
No-bake pumpkin pie in a jar that includes layers of buttery spiced cookie crumbs, silky selfmade pumpkin pastry cream, and fluffy whipped cream. A enjoyable, make-ahead dessert for fall and Thanksgiving. You’ll want six 8-ounce jars for this, similar to these jars or these jars. You too can use smaller jars or glasses to yield extra servings.
Pumpkin Pastry Cream Layer
- 5 giant egg yolks, chilly or room temperature
- 3 and 1/2 Tablespoons (28g) cornstarch
- 1 and a pair of/3 cups (400g/ml) entire milk (don’t 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 selfmade pumpkin pie spice
- pinch salt (lower than 1/8 teaspoon)
Crust Layer
- 24–28 ginger snaps or Biscoff cookies (about 190g)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon gentle or darkish brown sugar
Spiced Whipped Cream Layer
- 1 cup (240g/ml) heavy cream or heavy whipping cream, very chilly
- 2 Tablespoons gentle or darkish brown sugar or granulated sugar
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1/2 teaspoon pumpkin pie spice
- non-obligatory: crushed ginger snap/Biscoff crumbs, for topping
- Make the pumpkin pastry cream: In a big heatproof bowl (ideally with a pour spout), whisk the egg yolks and cornstarch along with a fork. It might not appear like it should all come collectively (will probably be dry at first), however preserve mixing till the combination is thick and mixed. If it’s not coming collectively in any respect, add just a few drops of the milk you want in step 2 to deliver it collectively. Put aside.
- Mix the milk and sugar in a medium saucepan over medium warmth. Whisk till the sugar has dissolved, then enable to come back to a simmer. You probably have an instant-read thermometer, the temperature ought to attain 210°F (99°C). Take away from warmth. Pour the nice and cozy milk and sugar combination in a sluggish and regular stream into the egg yolk and cornstarch combination, whisking all the time. Hold these egg yolks shifting in order that they don’t scramble. As soon as that’s all mixed, add the pumpkin and whisk to mix. Pour the combination again into the saucepan by way of a sieve, to pressure out any egg yolk solids which will have shaped throughout tempering. Use a spatula or the again of a spoon to softly press any remaining pumpkin by way of the sieve.
- Return the saucepan to medium warmth, and whisk consistently till the combination has thickened right into a pudding-like consistency. This often takes about 5 minutes. (For a extra correct take a look at, it’s carried out when the temperature reaches 185–190°F (85–88°C).) Take away from warmth. Whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt.
- Switch the pumpkin pastry cream to a heatproof bowl and place a bit of plastic wrap or parchment immediately on the floor of the pastry cream, to stop a pores and skin from forming. Enable to chill at room temperature for 10 minutes, then place the bowl within the fridge. Refrigerate for no less than 3 hours, and as much as 2 days. Makes about 3 cups, round 720g. After chilling, the pumpkin pastry cream is kind of thick; whisk or stir it to easy out once more earlier than utilizing in step 7.
- In the meantime, make the crust: Place the ginger snaps/Biscoff in a zipped-top bag and crush with a rolling pin till you will have small crumbs with just a few bigger bits. Soften the butter with the brown sugar in a big nonstick skillet over medium-low warmth. Add the cookie crumbs to the skillet and prepare dinner, stirring with a silicone spatula or wood spoon, till flippantly toasted, about 3 minutes. Take away from warmth and permit to chill fully.
- Make the spiced whipped cream: In a big bowl utilizing a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract, and pumpkin pie spice on medium-high velocity till medium peaks kind, about 3 minutes. Medium peaks are between comfortable/unfastened peaks and stiff peaks, and are the right consistency for topping and piping on desserts. In the event you by chance over-whip the cream, and it seems to be curdled and heavy, pour in a little bit bit extra chilly heavy cream, and fold it in gently by hand with a spatula till it smooths out.
- Assemble & serve: Spoon 1/4 cup (about 30g) of the crust into every jar. Spoon or pipe 1/2 cup (about 120g) of the pumpkin custard on high of the crust layer. I used Wilton 2A for the custard. Spoon or pipe whipped cream on high of every. I used Wilton 8B for the whipped cream. If desired, garnish every with a sprinkle of pumpkin pie spice or crushed cookie crumbs.
- Serve instantly, or loosely cowl the jars and refrigerate for as much as 2 days.
Notes
- Make Forward Directions: The pumpkin pastry cream could be ready as much as 2 days upfront; cowl with plastic wrap immediately on the floor and refrigerate till wanted, then stir or whisk earlier than utilizing as a result of will probably be very thick. The toasted cookie crumb layer could also be made 3–5 days forward and saved in an hermetic container at room temperature. For finest texture, assemble the jars as much as 2 days upfront and preserve lined and refrigerated; the cookie layer will soften barely over time, however the flavors meld properly. Freezing is just not beneficial.
- Particular Instruments (affiliate hyperlinks): Egg Separator | Heatproof Bowl With a Pour Spout | Wire Whisk or Silicone Whisk | Medium Saucepan | Sieve | Heatproof Bowl | On the spot-read Thermometer | Handheld or Stand Mixer | 8-ounce Jars (similar to these jars or these jars) | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip
- Ginger Snaps: Ginger snaps can fluctuate in dimension. The 2 manufacturers we examined had been completely different sizes, so we wanted extra of the smaller ones. You too can use Biscoff cookies within the crust.
- Leftover egg whites? I’ve some recipe concepts for you!
- Can I Use Selfmade Pumpkin Puree As a substitute of Canned? You should use selfmade pumpkin purée, however it should be very thick. Selfmade varieties have a tendency to carry extra moisture than canned, which may forestall the pastry cream from setting correctly. If utilizing selfmade, press it with paper towels or drain it in a fine-mesh sieve lined with cheesecloth for no less than half-hour to take away extra moisture. Even with blotting, the feel should be looser than with canned, so for finest outcomes, I like to recommend canned pumpkin.
- Pumpkin Pie Spice: As a substitute of pumpkin pie spice, you need to use the person spices. Use 3/4 teaspoon floor cinnamon, 1/4 teaspoon floor ginger, 1/8 teaspoon floor nutmeg, and 1/8 teaspoon floor allspice or cloves.
- Do I Have to Pressure the Combination in Step 2? I extremely advocate it. Straining removes any small bits of cooked egg and helps make sure the pastry cream is further easy. It additionally helps break up any fibrous bits from the pumpkin. In the event you skip this step, the feel will not be as silky, however the recipe will nonetheless work.
