Pumpkin pie in a jar
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Pumpkin pastry cream layered over gingersnap or graham crumbs with spiced whipped cream in six jars.
Ingredients
Pumpkin pastry cream
- 5 large egg yolks cold or room temperature
- 3 1/2 Tablespoons (28g) cornstarch
- 1 2/3 cups (400g/ml) whole milk (not low-fat or nondairy)
- 2/3 cup (133g) granulated sugar
- 2 Tablespoons (28g) unsalted butter softened
- 1 cup (226g) canned pumpkin puree
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 1/4 teaspoons 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 or Biscoff crumbs for topping
Equipment
- mason jars
- mixing bowl
- saucepan
- hand mixer
Directions
- In a heatproof bowl, stir the yolks and cornstarch with a fork until thick, adding a few drops of milk if needed.
- Warm the milk and sugar until simmering, at 210°F (99°C). Whisk it slowly into the yolks, then whisk in the pumpkin. Strain the mixture back into the saucepan.
- Over medium heat, whisk nonstop for about 5 minutes, until it is thick like pudding (185–190°F / 85–88°C). Remove from the heat and whisk in the butter, vanilla, spice, and salt.
- Pour into a bowl, lay plastic wrap right on the surface, and cool for 10 minutes. Then refrigerate for at least 3 hours (up to 2 days). It makes about 3 cups. Whisk until smooth before using.
- Crust: Crush the cookies in a bag. Melt the butter with the brown sugar in a skillet over medium-low, then toast the crumbs in it for about 3 minutes. Let cool completely.
- Whip the cream, sugar, vanilla, and spice on medium-high to medium peaks, about 3 minutes. If you over-whip it, fold in a little more cold cream.
- Assemble: Layer 1/4 cup (about 30g) of crumbs, 1/2 cup (about 120g) of pastry cream, and whipped cream on top; add a garnish if you like.
Notes
Refrigerate. Fridge time: pastry cream at least 3 hours. Serve immediately or cover loosely and refrigerate assembled jars up to 2 days (crumbs soften slightly). Pastry cream keeps 2 days refrigerated; toasted crumbs 3–5 days airtight at room temperature. Freezing not recommended.
Swaps: no pumpkin pie spice — 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice or cloves. Homemade puree must be drained very thick; canned recommended. Prep 45 min, cook 20 min, total 4 hr 5 min.
Nutrition
Serving: 284g | Calories: 616kcal | Carbohydrates: 71g | Protein: 13g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 276mg | Sodium: 286mg | Potassium: 343mg | Fiber: 2.1g | Sugar: 49g | Vitamin A: 7531IU | Vitamin C: 2.1mg | Calcium: 172mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 jars; egg yolks (the first choice counted), whole milk (the first choice counted), snaps or Biscoff cookies (the first choice counted), light or dark brown sugar (the first choice counted), heavy cream or heavy whipping cream (the first choice counted), light or dark brown sugar or granulated sugar (the first choice counted). Brands and portions vary, so use it only as an approximation.