Description
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.
- Do not freeze assembled jars.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop + No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 430
- Sugar: 34g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 175mg
