Instructions:
Pumpkin pudding:
1/3 cup cornstarch
1/2 cup granulated sugar
1/2teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Pinch of salt
3 cups cold whole milk
3/4 cups pumpkin pie filling
1 tablespoon vanilla extract
Vanilla pudding:
1/3 cup plus 1 tablespoon cornstarch
½ cup granulated sugar
Pinch of salt
3 cups cold whole milk
2 tablespoon vanilla extract
Praline Crumble:
1/2 cups toffee bits
1/2 cups granola
Pumpkin pudding:
Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt
and milk in a blender or food processor and pulse until well blended.
Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer
mixture to a heat proof bowl and place over (not on) simmering water for
approximately 15-20 minutes, stirring occasionally. Pudding is ready when
mixture coats the back of the spoon. Add pumpkin pie and stir to combine. Add
vanilla and stir to combine.
Vanilla pudding:
Combine cornstarch, sugar, salt and milk in a blender or
food processor and pulse until well blended. Alternatively, combine all
ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof
bowl and place over (not on) simmering water for approximately 15-20 minutes,
stirring occasionally. Pudding is ready when mixture coats the back of the
spoon. Add vanilla and stir to combine.
Praline crumble:
Place toffee bits and granola in a bowl and mix to combine
Assembly:
1. Fill
pastry bags with each flavor of pudding. Or use a ziploc bag with a corner cut
off.
2. Pipe
a pumpkin layer onto bottom of glass.
3. Sprinkle
praline mixture on top pumpkin layer.
4. Pipe
vanilla pudding on top of granola and praline layer.
5. Continue
layering by repeating steps 2-4.
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