Pumpkin Pie in a Jar (No-Bake Pumpkin Parfaits)

Bahan-bahan (6 porsi)

• 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)
• 24 –28 ginger snaps or Biscoff cookies (about 190g)
• 1 Tablespoon (14g) unsalted butter
• 1 teaspoon light or dark brown sugar
• 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