Pumpkin pie just got a fun makeover! These pumpkin pies in a jar deliver all the spiced, creamy richness of the classic dessert—no oven required. Each individual serving is layered with buttery spiced cookie crumbs, silky homemade pumpkin pastry cream, and a cloud of whipped cream for the perfect mix of textures. Whether you’re saving oven space for Thanksgiving or want an easy fall dessert that still feels special, this no-bake treat is festive, portable, and guaranteed to impress.
Pumpkin pie in a jar is the perfect make-ahead, no-bake dessert for Thanksgiving, when oven space is at a premium, or for a simple fall treat that feels a little extra special.
Here’s Why You’ll Love Them:
- All the flavors you love about pumpkin pie but in individual servings
- Excellent make-ahead dessert recipe
- Skip the steps of making homemade pie dough, rolling out, and shaping
- Simply omit the crust layer or use gluten-free ginger snaps to make this a gluten-free dessert recipe
- No-bake recipe keeps your oven free for Thanksgiving side dishes!
So grab your whisk and your favorite fall playlist—let’s make pumpkin pie in a jar!
Ingredients You Need:
- Egg Yolks: Just like when making pastry cream or lemon curd, you need just the yolks of the eggs here. (Use the leftover egg whites in one of these recipes.)
- Cornstarch: Cornstarch works to thicken the homemade pumpkin pastry cream as it cooks.
- Whole Milk: Do not substitute a lower-fat or nondairy milk in this recipe.
- Sugar: Granulated sugar sweetens.
- Butter: A Tablespoon adds just enough buttery flavor, and keeps the cream… creamy!
- Pumpkin Puree: Just like in all my pumpkin recipes, use the can that contains 100% pure pumpkin, not the can labeled “pumpkin pie filling.”
- Pumpkin Pie Spice: You can use store-bought or homemade pumpkin pie spice.
- Vanilla Extract or Vanilla Bean Paste: For more flavor.
- Salt: Just a pinch, to balance and round out the flavors.
Plus, cookie crumbs, heavy cream, and brown sugar for the crust and whipped cream topping!
Creamy Homemade Pumpkin Pie Filling
The middle (and main) layer of our pumpkin pie in a jar is a homemade pumpkin pastry cream, which is basically a custard/pudding hybrid. Typically, custard is made with eggs as the thickener, while pudding uses a starch (such as cornstarch) to thicken. For this perfectly spoonable pumpkin pie filling, we use both. Just like we do in this classic vanilla-flavored pastry cream.
If you’ve ever made that recipe—or if you’ve made banana cream pie, coconut cream pie, mocha chocolate pudding pie, or homemade dirt pudding—you’ll be familiar with the process. You’ll cook the pumpkin custard on the stove, and then let it chill before layering it into your jars.
(By the way, this would also make a fantastic filling for eclairs.)
Recommended Tools:
Let’s Get Started!
Cornstarch and egg yolks thicken the cream. Combine those first, to begin dissolving the powdery cornstarch.
Heat the milk and sugar. You’ll simmer whole milk and granulated sugar together on the stove, and then remove it from heat.
Now you’ll temper the egg yolks. Tempering is important here. If you’ve never done it before, tempering egg yolks is nothing to fear; all you’re doing is slowly raising the temperature of the egg yolks so they don’t scramble. If you can whisk, you can temper! Slowly pour the hot milk mixture into the egg yolks and cornstarch, whisking constantly. Keep the egg yolks moving, and then whisk in the pumpkin.
Strain it. After you’ve whisked together these ingredients, pour it all into the saucepan through a fine-mesh sieve, to strain out any solids that may have formed during tempering:
Now you’ll place the mixture back on the stove.
Bring it to a boil. At first it won’t seem like it’s thickening much, just getting frothy, but as soon as it reaches a boil with big bubbles bursting on the surface, it will thicken up pretty much immediately.
Remove from heat & add flavor. Whisk in butter, vanilla extract, pumpkin pie spice + a pinch of salt:
Place a piece of plastic wrap on top of the custard before chilling to prevent a “skin” from forming on the surface. Chill it in the refrigerator for a minimum of 3 hours or overnight. It will firm up a lot during this time. Whisk it after chilling and it’s ready!
Cookie Crumb Crust Layer
Toast crushed ginger snaps or Biscoff cookie crumbs in a little butter and brown sugar to make a crust layer reminiscent of this pumpkin cheesecake pie, as well as the pumpkin cheesecake in Sally’s Baking 101. 🙂
Both cookies taste phenomenal with this pumpkin pie custard. Their sweetness with a little spice is *just* the thing.
Let’s Layer!
You can make the pumpkin pies in small mason jars, stemless wine glasses, or any cute dessert coupes or parfait glasses you have on hand. The jars we used for the pictured pumpkin parfaits each hold a little over 1 cup, or slightly more than 8 fl. oz., and the recipe makes enough for 6 of that size.
Spoon some of the cooled crust into each jar or glass. Next, divide the chilled pumpkin pastry cream evenly among the jars. I piped in the pumpkin filling with a large round piping tip just to keep things neat, but you can spoon it in instead.
Finally, dollop or pipe whipped cream on top. Finish with a sprinkling of crushed cookie crumbs or pumpkin pie spice, or garnish each jar with a whole gingersnap or Biscoff cookie. I used Wilton 8B piping tip for the whipped cream.
If you serve your pumpkin pie in a jar right away, the crust layer will be crunchy. The longer you refrigerate these, the softer the cookie crumb crust gets. Not soggy, but softer.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Description
No-bake pumpkin pie in a jar featuring layers of buttery spiced cookie crumbs, silky homemade pumpkin pastry cream, and fluffy whipped cream. A fun, make-ahead dessert for fall and Thanksgiving. You’ll need six 8-ounce jars for this, such as these jars or these jars. You can also use smaller jars or glasses to yield more servings.
Pumpkin Pastry Cream Layer
- 5 large egg yolks, cold or room temperature
- 3 and 1/2 Tablespoons (28g) cornstarch
- 1 and 2/3 cups (400g/ml) whole milk (do not 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 homemade pumpkin pie spice
- pinch salt (less than 1/8 teaspoon)
Crust Layer
- 24–28 ginger snaps or Biscoff cookies (about 190g)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon light or dark brown sugar
Spiced Whipped Cream Layer
- 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/Biscoff crumbs, for topping
- Make the pumpkin pastry cream: In a large heatproof bowl (preferably with a pour spout), whisk the egg yolks and cornstarch together with a fork. It may not look like it will all come together (it will be dry at first), but keep mixing until the mixture is thick and combined. If it’s not coming together at all, add a few drops of the milk you need in step 2 to bring it together. Set aside.
- Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then allow to come to a simmer. If you have an instant-read thermometer, the temperature should reach 210°F (99°C). Remove from heat. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep those egg yolks moving so they don’t scramble. Once that’s all combined, add the pumpkin and whisk to combine. Pour the mixture back into the saucepan through a sieve, to strain out any egg yolk solids that may have formed during tempering. Use a spatula or the back of a spoon to gently press any remaining pumpkin through the sieve.
- Return the saucepan to medium heat, and whisk constantly until the mixture has thickened into a pudding-like consistency. This usually takes about 5 minutes. (For a more accurate test, it’s done when the temperature reaches 185–190°F (85–88°C).) Remove from heat. Whisk in butter, vanilla, pumpkin pie spice, and a pinch of salt.
- Transfer the pumpkin pastry cream to a heatproof bowl and place a piece of plastic wrap or parchment directly on the surface of the pastry cream, to prevent a skin from forming. Allow to cool at room temperature for 10 minutes, then place the bowl in the refrigerator. Refrigerate for at least 3 hours, and up to 2 days. Makes about 3 cups, around 720g. After chilling, the pumpkin pastry cream is quite thick; whisk or stir it to smooth out again before using in step 7.
- Meanwhile, make the crust: Place the ginger snaps/Biscoff in a zipped-top bag and crush with a rolling pin until you have small crumbs with a few larger bits. Melt the butter with the brown sugar in a large nonstick skillet over medium-low heat. Add the cookie crumbs to the skillet and cook, stirring with a silicone spatula or wooden spoon, until lightly toasted, about 3 minutes. Remove from heat and allow to cool completely.
- Make the spiced whipped cream: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract, and pumpkin pie spice on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Assemble & serve: Spoon 1/4 cup (about 30g) of the crust into each jar. Spoon or pipe 1/2 cup (about 120g) of the pumpkin custard on top of the crust layer. I used Wilton 2A for the custard. Spoon or pipe whipped cream on top of each. I used Wilton 8B for the whipped cream. If desired, garnish each with a sprinkle of pumpkin pie spice or crushed cookie crumbs.
- Serve immediately, or loosely cover the jars and refrigerate for up to 2 days.
Notes
- Make Ahead Instructions: The pumpkin pastry cream can be prepared up to 2 days in advance; cover with plastic wrap directly on the surface and refrigerate until needed, then stir or whisk before using because it will be very thick. The toasted cookie crumb layer may be made 3–5 days ahead and stored in an airtight container at room temperature. For best texture, assemble the jars up to 2 days in advance and keep covered and refrigerated; the cookie layer will soften slightly over time, but the flavors meld nicely. Freezing is not recommended.
- Special Tools (affiliate links): Egg Separator | Heatproof Bowl With a Pour Spout | Wire Whisk or Silicone Whisk | Medium Saucepan | Sieve | Heatproof Bowl | Instant-read Thermometer | Handheld or Stand Mixer | 8-ounce Jars (such as these jars or these jars) | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip
- Ginger Snaps: Ginger snaps can vary in size. The two brands we tested were different sizes, so we needed more of the smaller ones. You can also use Biscoff cookies in the crust.
- Leftover egg whites? I have some recipe ideas for you!
- Can I Use Homemade Pumpkin Puree Instead of Canned? You can use homemade pumpkin purée, but it must be very thick. Homemade varieties tend to hold more moisture than canned, which can prevent the pastry cream from setting properly. If using homemade, press it with paper towels or drain it in a fine-mesh sieve lined with cheesecloth for at least 30 minutes to remove excess moisture. Even with blotting, the texture may still be looser than with canned, so for best results, I recommend canned pumpkin.
- Pumpkin Pie Spice: Instead of pumpkin pie spice, you can use the individual spices. Use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice or cloves.
- Do I Have to Strain the Mixture in Step 2? I highly recommend it. Straining removes any small bits of cooked egg and helps ensure the pastry cream is extra smooth. It also helps break up any fibrous bits from the pumpkin. If you skip this step, the texture may not be as silky, but the recipe will still work.
