Step 5: For the filling, beat the eggs in a large bowl. Mix in the maple syrup, almond milk, pumpkin spice and vanilla extract. Add the pumpkin puree. Beat together until well combined. After I divided the creamy pudding between individual serving containers.I add a dollop of whipped cream on top of the pudding. Then, add a sprinkle of the pumpkin pie spice on top of the whipped cream Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor. Pumpkin Sugar Cookie Barsare a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors.

For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting! This easy dessert recipe uses mostly pantry basics to create a new twist on an old favorite. It's fusion food at it's finest. You’ll need: Cranberry Pumpkin Pudding Parfaits:Layer cubes of Cranberry Pumpkin Breadwith this pumpkin pudding, whipped cream, and maybe even some Cranberry Sauce too for a pop of color!As I’ve said already, this pumpkin pudding recipe couldn’t be simpler, but there are a couple of tips to note: Use Pure Pumpkin Puree, Not Canned Pumpkin Pie Filling. Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight. This pumpkin pudding is great as a base for making fun parfaits. Here are a few different pumpkin pudding desserts to get your creative juices flowing! To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) Most store-bought phyllo doughs are sold by the pound, so you’ll use about half a box for this easy dessert recipe. To use up the remaining phyllo:

Store the pumpkin spice pudding in the refrigerator in an airtight container until you are ready to serve it.It is best served chilled and will last up to 5 days. Desserts Using This Pumpkin Pudding Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Add the instant vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice blend to the jar of your blender.Just made the pumpkin pudding…LOVE IT! So easy and so yummy!! Thank you for this great addition to my fall desserts!” More Easy Pumpkin Desserts: