Delightful and make-ahead friendly, this dessert reimagines classic pumpkin pie as layered jars of buttery cookie crumbs, smooth spiced pumpkin pastry cream and fluffy whipped cream — no rolling crust required.
Why You’ll Love This Recipe
Captures all the cozy flavours of traditional pumpkin pie in an easy individual serving format.
It’s a no-bake dessert (after the stovetop step) — ideal when your oven is busy or you prefer simpler prep.
Make-ahead friendly. You can prepare parts in advance and assemble ahead of time for convenience.
Portable and pretty in jars — great for gatherings, holiday buffet tables or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pumpkin Pastry Cream Layer:
5 large egg yolks (cold or room temperature)
3 ½ tablespoons (28 g) cornstarch
1 ⅔ cups (400 ml) whole milk (do not substitute low-fat or non-dairy)
⅔ cup (133 g) granulated sugar
2 tablespoons (28 g) unsalted butter, softened
1 cup (226 g) canned pumpkin puree (100 % pumpkin)
1 teaspoon pure vanilla extract or vanilla bean paste
1¼ teaspoons pumpkin pie spice
Pinch salt (less than ⅛ teaspoon)
Crust Layer:
24–28 ginger snap cookies or Biscoff cookies (about 190 g)
1 tablespoon (14 g) unsalted butter
1 teaspoon light or dark brown sugar
Spiced Whipped Cream Layer:
1 cup (240 ml) heavy cream (very cold)
2 tablespoons light or dark brown sugar (or granulated sugar)
½ teaspoon pure vanilla extract or vanilla bean paste
½ teaspoon pumpkin pie spice
Optional: crushed cookie crumbs for topping
Directions
In a large heat-proof bowl, whisk the egg yolks and cornstarch together until combined.
In a medium saucepan over medium heat, combine the whole milk and granulated sugar. Whisk until the sugar dissolves and the milk comes to a simmer.
Slowly pour the hot milk mixture into the egg-yolk/cornstarch mixture in a steady stream, whisking constantly to avoid scrambling the yolks (tempering step).
Add the pumpkin puree, whisk to combine. Then strain the mixture back into the saucepan through a fine-mesh sieve to remove any solids.
Return to medium heat and whisk constantly until the mixture thickens into a pudding-like consistency (about 5 minutes; when temperature reaches ~185–190 °F / 85-88 °C).
Remove from heat. Whisk in the butter, vanilla extract, pumpkin pie spice and salt.
Transfer the pumpkin pastry cream to a heat-proof bowl. Place a piece of plastic wrap directly on the surface to prevent a skin forming. Let cool at room temperature for ~10 minutes, then refrigerate for at least 3 hours (or up to 2 days). After chilling it will be very thick — whisk again to smooth before layering.
Meanwhile make the crust: Place the cookies in a sealed bag and crush with a rolling pin until you have fine crumbs and some larger bits. In a nonstick skillet over medium-low heat, melt the butter and brown sugar then add the cookie crumbs and stir until lightly toasted (~3 minutes). Remove from heat and let cool completely.
Make the spiced whipped cream: In a large bowl (hand-held or stand mixer with whisk attachment), whip the heavy cream, sugar, vanilla extract and pumpkin pie spice on medium-high speed until medium peaks form (about 3 minutes).
Assemble: In six 8-oz (~240 ml) jars (or slightly more than 8 fl oz each) or glasses: spoon ~¼ cup (~30 g) cookie crumb crust into each jar. Next spoon or pipe ~½ cup (~120 g) pumpkin pastry cream into each. Top with whipped cream. If desired, sprinkle crushed cookie crumbs or a little pumpkin pie spice over the whipped cream.
Serve immediately, or cover loosely and refrigerate for up to 2 days. (Note: over time the cookie crust layer will soften slightly, but the flavour remains great.)
Use gluten-free cookies (e.g., gluten-free ginger snaps or Biscoff alternative) for a gluten-free version.
Switch cookie base: graham crackers or shortbread cookies work well instead of ginger snaps/Biscoff.
For a more intense spice profile, increase pumpkin pie spice slightly—or use fresh ground cinnamon, ginger, nutmeg, cloves.
Instead of jars, use small ramekins or dessert glasses. Smaller size will increase number of servings.
For topping variation: swap whipped cream for dollops of caramel sauce, pecan praline bits or toasted chopped pecans.
If you prefer a firmer crust layer, lightly press the cookie crumb mix into the jars and chill before adding the filling.
Storage/Reheating
Once assembled, cover each jar loosely with plastic wrap or lids and refrigerate. Best served within 1–2 days; the cookie crust remains best if eaten sooner.
The pumpkin pastry cream and cookie crumb components (before assembly) can be made ahead: the cream up to 2 days in advance and the cookie crumbs 3-5 days ahead if stored in an airtight container at room temperature.
Do not freeze assembled jars (freezing may adversely affect texture of the cream).
When ready to serve, remove jars from fridge about 5 minutes ahead to take the chill off slightly.
FAQs
What type of pumpkin puree should I use?
Use canned pumpkin puree labelled “100% pumpkin” (not pumpkin pie filling). Homemade puree may work, but it often contains more moisture and may prevent the pastry cream from setting properly.
Can I substitute non-dairy milk or cream?
This recipe calls for whole milk and heavy cream because they provide richness and structure. Non-dairy alternatives are not recommended unless you have tested them; they may result in a thinner or grainy texture.
Can I skip the egg yolks in the pastry cream?
Egg yolks play a key role in the custard’s texture and structure together with cornstarch. Omitting them might result in a loose or gluey texture, so it’s not recommended without testing a different recipe.
How far ahead can I assemble the jars?
You can assemble up to 2 days ahead and refrigerate. The cookie crumb layer will soften over time but the flavour will still be excellent.
Will the cookie crust stay crunchy?
If you serve the jars immediately after assembling, the crust layer will remain crunchy. If refrigerated a day or two, the crust will soften slightly, becoming more biscuit-like in texture.
Can I make this in larger glasses or a single large dish instead of jars?
Yes. You can adapt to larger glasses or a trifle dish. Simply maintain the layer proportions: crust base, pumpkin filling, whipped cream top.
What size jars should I use?
The recipe uses jars that hold slightly over 1 cup (~240 ml / 8 fl oz). Six jars of this size are yielded by the recipe. You could use smaller jars & get more servings.
Can I use a different flavour base crust besides ginger snaps or Biscoff?
Absolutely. Graham crackers, shortbread cookies or spiced cookies all work nicely. Choose a cookie flavour that compliments pumpkin spice.
How do I know when the pastry cream has thickened properly?
When you return the mixture to the stove, whisk constantly and watch for it to thicken into a pudding-like consistency (about 5 minutes). If you have a thermometer, the temperature will be ~185-190 °F (~85-88 °C) when done.
Can I skip making the cream ahead and just assemble right away?
Yes — but letting the pastry cream chill for at least 3 hours ensures it sets firmly and the flavors meld. If you skip chilling, the texture may be looser and less stable for layering.
Conclusion
This Pumpkin Pie in a Jar recipe offers a festive, elegant and simplified take on the classic dessert — perfect for holiday gatherings or when you want a treat that’s both indulgent and easy to prepare. With its rich spiced pumpkin cream, crunchy cookie base and silky whipped topping, it’s sure to satisfy and impress with minimal fuss.
A no-bake, make-ahead dessert featuring layers of buttery cookie crumbs, silky pumpkin pastry cream, and fluffy spiced whipped cream — all served in individual jars.
Ingredients
Pumpkin Pastry Cream:
5 large egg yolks
3 1/2 tbsp (28 g) cornstarch
1 2/3 cups (400 ml) whole milk
2/3 cup (133 g) granulated sugar
2 tbsp (28 g) unsalted butter, softened
1 cup (226 g) canned pumpkin puree
1 tsp vanilla extract
1 1/4 tsp pumpkin pie spice
Pinch of salt
Crust Layer:
24–28 ginger snap or Biscoff cookies (about 190 g)
1 tbsp (14 g) unsalted butter
1 tsp brown sugar
Spiced Whipped Cream:
1 cup (240 ml) heavy cream (cold)
2 tbsp brown sugar
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
Optional: extra cookie crumbs for topping
Instructions
Whisk egg yolks and cornstarch in a large heat-proof bowl.
Heat milk and granulated sugar in a saucepan until simmering.
Slowly pour hot milk into yolks while whisking to temper.
Add pumpkin puree, whisk, then strain mixture back into saucepan.
Cook over medium heat, whisking constantly, until thickened (about 5 minutes or 185–190°F).
Remove from heat and whisk in butter, vanilla, pumpkin pie spice, and salt.
Transfer to a bowl, cover surface with plastic wrap, and chill for at least 3 hours.
Make the crust: crush cookies, then toast crumbs with butter and brown sugar for 3 minutes. Cool completely.
Whip cream, sugar, vanilla, and pumpkin spice until medium peaks form.
Assemble in six 8‑oz jars: add 1/4 cup crust, 1/2 cup pumpkin cream, then whipped cream. Top with extra crumbs if desired.
Serve immediately or refrigerate up to 2 days.
Notes
Use gluten-free cookies for a gluten-free version.
Chill pastry cream fully for best layering texture.
Crust softens slightly after refrigeration but remains flavorful.
