Pumpkin Pie in a Jar

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the egg yolks and cornstarch together in a large heatproof bowl until thick and combined; add a few drops of milk if it will not come together. Set aside.
2. Heat the milk and sugar in a medium saucepan over medium heat, whisking until the sugar dissolves and the milk comes to a simmer (99°C / 210°F on an instant-read thermometer). Remove from heat.
3. Slowly pour the warm milk into the yolk mixture, whisking constantly. Add the pumpkin and whisk. Strain back into the saucepan, pressing the pumpkin through the sieve.
4. Return to medium heat and whisk constantly until thickened to a pudding-like consistency, about 5 minutes (85–88°C / 185–190°F). Remove from heat and whisk in the butter, vanilla, pumpkin pie spice and a pinch of salt.
5. Cover the surface with plastic wrap, cool at room temperature for 10 minutes, then refrigerate for at least 3 hours (up to 2 days). Whisk smooth before using.
6. Crush the ginger snaps or Biscoff in a bag into 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 crumbs and cook, stirring, until lightly toasted, about 3 minutes. Cool completely.
7. Whip the cream, sugar, vanilla and pumpkin pie spice on medium-high speed until medium peaks form, about 3 minutes. If over-whipped and curdled, whisk in a little cold cream and fold gently by hand.
8. Spoon 1/4 cup (about 30g) crust into each jar. Spoon or pipe 1/2 cup (about 120g) custard on top, then spoon or pipe the whipped cream over it. Garnish if desired with pumpkin pie spice or crumbs.
9. Serve immediately, or cover loosely and refrigerate for up to 2 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggGingerMilkCreamBrown sugarHeavy creamPumpkin