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 home made 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, transportable, 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 bit further particular.
Right here’s Why You’ll Love Them:
- All of the flavors you like about pumpkin pie however in particular person servings
- Wonderful make-ahead dessert recipe
- Skip the steps of creating home made 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!
Elements You Want:
- Egg Yolks: Similar 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 home made 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: Similar 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 utilize store-bought or home made 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 major) layer of our pumpkin pie in a jar is a home made pumpkin pastry cream, which is principally a custard/pudding hybrid. Usually, custard is made with eggs because the thickener, whereas pudding makes use of a starch (resembling cornstarch) to thicken. For this completely spoonable pumpkin pie filling, we use each. Similar 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 necessary right here. Should you’ve by no means performed it earlier than, tempering egg yolks is nothing to worry; all you’re doing is slowly elevating the temperature of the egg yolks so that they don’t scramble. Should you can whisk, you’ll be able to mood! Slowly pour the recent milk combination into the egg yolks and cornstarch, whisking always. Preserve the egg yolks shifting, after which whisk within the pumpkin.
Pressure it. After you’ve whisked collectively these elements, pour all of it into the saucepan by means of a fine-mesh sieve, to pressure out any solids that will have shaped throughout tempering:
Now you’ll place the combination again on the range.
Deliver it to a boil. At first it received’t look like it’s thickening a lot, simply getting frothy, however as quickly because it reaches a boil with huge bubbles bursting on the floor, it would 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 chunk of plastic wrap on prime of the custard earlier than chilling to stop a “pores and skin” from forming on the floor. Chill it within the fridge for at least 3 hours or in a single day. It would 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 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 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 have got readily available. The jars we used for the pictured pumpkin parfaits every maintain a bit over 1 cup, or barely greater than 8 fl. oz., and the recipe makes sufficient for six of that measurement.
Spoon a few of 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’ll be able to spoon it in as an alternative.
Lastly, dollop or pipe whipped cream on prime. 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.
Should you serve your pumpkin pie in a jar instantly, the crust layer shall be crunchy. The longer you refrigerate these, the softer the crumbs change 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 a part of the neighborhood beneath!
Description
No-bake pumpkin pie in a jar that includes layers of buttery spiced cookie crumbs, silky home made 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, resembling these jars or these jars. You too can use smaller jars or glasses to yield extra servings.
Pumpkin Pastry Cream Layer
- 5 massive egg yolks, chilly or room temperature
- 3 and 1/2 Tablespoons (28g) cornstarch
- 1 and a couple 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 home made 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 mild or darkish brown sugar
Spiced Whipped Cream Layer
- 1 cup (240g/ml) heavy cream or heavy whipping cream, very chilly
- 2 Tablespoons mild or darkish brown sugar or granulated sugar
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1/2 teaspoon pumpkin pie spice
- non-compulsory: 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 to be it would 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 a number of drops of the milk you want in step 2 to carry 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. When you’ve got 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 gradual and regular stream into the egg yolk and cornstarch combination, whisking all the time. Preserve these egg yolks shifting so 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 means of a sieve, to pressure out any egg yolk solids that will have shaped throughout tempering. Use a spatula or the again of a spoon to softly press any remaining pumpkin by means of the sieve.
- Return the saucepan to medium warmth, and whisk always 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 performed 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 chunk of plastic wrap or parchment instantly 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 at the very least 3 hours, and as much as 2 days. Makes about 3 cups, round 720g. After chilling, the pumpkin pastry cream is sort of thick; whisk or stir it to clean 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 have got small crumbs with a number of 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 evenly 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 pace till medium peaks type, about 3 minutes. Medium peaks are between gentle/unfastened peaks and stiff peaks, and are the right consistency for topping and piping on desserts. Should you by chance over-whip the cream, and it seems curdled and heavy, pour in a 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 prime of the crust layer. I used Wilton 2A for the custard. Spoon or pipe whipped cream on prime 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 instantly 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 coated and refrigerated; the cookie layer will soften barely over time, however the flavors meld properly. Freezing is just not really useful.
- Particular Instruments (affiliate hyperlinks): Egg Separator | Heatproof Bowl With a Pour Spout | Wire Whisk or Silicone Whisk | Medium Saucepan | Sieve | Heatproof Bowl | Instantaneous-read Thermometer | Handheld or Stand Mixer | 8-ounce Jars (resembling these jars or these jars) | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip
- Ginger Snaps: Ginger snaps can range in measurement. The 2 manufacturers we examined had been totally different sizes, so we would have liked 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 utilize home made pumpkin purée, but it surely have to be very thick. Selfmade varieties have a tendency to carry extra moisture than canned, which might stop the pastry cream from setting correctly. If utilizing home made, press it with paper towels or drain it in a fine-mesh sieve lined with cheesecloth for at the very least 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 clean. It additionally helps break up any fibrous bits from the pumpkin. Should you skip this step, the feel will not be as silky, however the recipe will nonetheless work.
