Pumpkin desserts are always popular this time of year. The nostalgic flavor of pumpkin pie spice, cinnamon, and whip cream reminds us of years of family dinners and great times. I wanted to create a spin on the traditional pumpkin pie – meet pumpkin custard in a jar.
These little jars of sweet start with a base of coarse crumble made of ground gingersnaps and walnuts. I mixed a half bag of gingersnaps with 1 cup of walnuts using a rolling pin. I did mill about half of the mix in the food processor to get a little finer grind for the crumble. To that, I added 3 tbsp. melted butter – just enough to keep the mixture together at the bottom of the jar. Once mixed, I pressed about 2 heaping tablespoons of the mix into the bottom of 10 8oz mason jars (like these).
Next, I created a pumpkin custard with a can of pumpkin, instant pudding mix, and milk. I added 1 tsp. pumpkin pie spice to the mix for the traditional pumpkin pie flavor. I layered this on top of the crumble using a ziploc bag with the corner cut off (just to keep it neat).
Finally, I topped it all off with a homemade maple whipped cream. Get your bowl beater cold (I put mine in the freezer for a couple minutes) and then whip up 16oz of heavy whipping cream until soft peaks form. Then add 1 tbsp powdered sugar and 1 tbsp maple syrup or 1 tsp maple extract (not pancake syrup, REAL maple syrup). You can adjust the powdered sugar and maple to your liking.
They’re light and airy and much tastier than your traditional pumpkin pie! Layered all together, these are sure to please.
- 1 can pumpkin (not pie filling)
- 1.5 cups milk
- 1 3.4oz box Jello instant vanilla pudding
- 8 oz gingersnaps (about half a box)
- 1 cup shelled walnuts
- 16 oz heavy whipping cream
- 3 tbsp butter, melted
- 1 tbsp maple syrup
- 1 tbsp powdered sugar
- 1 tsp pumpkin pie spice
- 10 8oz. wide mouth mason jars
- 1. For the crumble - crush ginger snaps and walnuts in ziploc bag. Combine with melted butter and press into the bottom of 10 8oz mason jars.
- 2. Make the pumpkin custard - Combine 1 can of pumpkin with 2 cups of cold milk and whisk until smooth. Whisk in the box of vanilla pudding until completely mixed. Pipe into jars.
- 3. Make the maple whipped cream - Chill the mixing bowl and beaters for a few minutes beforehand. Once cold, beat 16oz heavy whipping cream until soft peaks begin to form. Add the powdered sugar and maple syrup and continue to beat on high until stiff peaks form. Be careful not to over-mix. Layer onto pumpkin custard.
- 4. Chill to set for a minimum of an hour. (Great to make the day before you need them too!)
- I was concerned about the whipped cream losing its form overnight since I was making these a day ahead of time. To stabilize the whipped cream, I sprinkled one tsp. of unflavored powdered gelatin into the cream before beating to stiff peaks.
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