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Pumpkin Pie in a Cup

Cup filled with a sweet pastry dough, pumpkin pastry cream and whipped cream.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Dessert in a jar, Halloween ideas, Pumpkin pie
Servings: 5 people

Ingredients

Pumpkin pastry cream

  • ¾ cup milk - can use plant based (175 ml)
  • cup whipping cream (90 ml)
  • cup pumpkin puree (175 g)
  • 2 ½ tbsp sugar (30 g)
  • 3 tbsp cornstarch (30 g)
  • 3 egg yolks (60 g)
  • ¼ tsp ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch nutmeg

Sweet pastry

  • ¼ cup + 1 tbsp butter - room temperature (77 g)
  • 3 tbsp powdered sugar (30 g)
  • ½ cup all purpose flour (70 g)
  • 1 pinch sea salt flakes

Whipped cream

  • ½ cup + 2 tbsp whipping cream (150 ml)
  • 1 tbsp sugar (15 g)
  • ground cinnamon to sprinkle on top

Instructions

Pumpkin pastry cream

  • Mix the milk, cream, pumpkin puree, spices and half of the sugar in a pot and bring to a boil on medium heat, whisking from time to time.
  • In a bowl, mix the rest of the sugar with the cornstarch and whisk in the egg yolks.
  • When the milk starts to boil, pour some in the egg yolks, mix together, and transfer back to the pot.
  • Cook the cream until boiling, and for one more minute from that point on, whisking continuously.
  • Pour the cream in a container, with plastic wrap directly on top of it.
    Allow to cool down before refrigerating.

Sweet pastry

  • Preheat the oven to 335°F - 170°C.
  • Cream the butter with a spatula and mix in the icing sugar.
  • Add the flour and the salt and mix until combined.
  • Press the dough in a loaf pan lined with parchment paper, and bake for 25 minutes, until edges are golden brown.
  • Allow to cool down and cut in forty cubes.

Whipped cream

  • Put the whipping cream and the sugar in the bowl of your stand mixer.
  • Whip to firm peaks and fill a piping bag with a round tip.

Assembling the dessert

  • Place four sweet pastry cubes in the bottom of each cup.
  • Put the pumpkin pastry cream in a bowl and whip it for a few seconds to soften and aerate. Pipe on top of the sweet pastry.
  • Press four more sweet pastry cubes in the cream and garnish with the whipped cream.
  • Sprinkle with cinnamon and enjoy!

Notes

  • I used canned pure pumpkin puree. If making your own, make sure to remove the most water you can out of the pumpkin.
  • This recipe only uses egg yolks. You can make meringues with the egg whites like I did, but remember to make them the day before as they require a couple of hours in the oven to dry out.
  • You need to bring pastry cream to a boil. It’s really important to keep whisking the cream continuously so that it doesn’t stick to the bottom of the pot. Once it starts boiling, cook for one more minute to thicken.
  • You can play around when assembling the pumpkin pie cups, use a different tip to pipe the whipped cream or make several layers of each components.
  • It's better to assemble this dessert right before eating. If you prepare it too early, the sweet pastry is going to get soggy and the whipped cream might become loose.