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S'mores Toffee Pumpkin Pudding Trifles

Inspired by The Porch Restaurant -- Winter Park, FL Pudding recipe adapted from Health.com
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: The Kitchen Prep

Ingredients

  • cup brown sugar
  • 2 tablespoons corn starch
  • 1 cup milk {I used 2% but you can use whatever you prefer}
  • 1 egg lightly beaten
  • ½ cup canned pumpkin puree {not pumpkin pie filling}
  • ½ teaspoon vanilla extract
  • teaspoon pumpkin pie spice

Instructions

  • In a small saucepan, set over medium heat, whisk together brown sugar and corn starch. Slowly pour in milk and whisk until smooth. Heat until steaming and beginning to thicken, whisking constantly.
  • In a small bowl, beat egg. Slowly pour in about half of the hot milk into the egg, whisking constantly until incorporated {this will help you not to make scrambled eggs when you add the egg to the hot mixture}. Pour the egg mixture back into the saucepan with the remaining milk mixture and whisk until thickened, about a minute or two.
  • Remove from heat and whisk in pumpkin puree, vanilla extract and pumpkin pie spice until well incorporated.
  • Transfer to a bowl. {Optional: Whenever I made pudding, custard, or anything with heated egg, I like to ensure there are no lumps by running it through a fine mesh strainer. Just pour the pudding in and press it through the strainer with a spatula or spoon to make sure that it's silky smooth.} Place a piece of plastic wrap directly on top of the mixture, patting it down lightly to make sure it's all covered. {This will prevent a "skin" from forming.}
  • Refrigerate until chilled.
  • Alternatively, you can make instant pumpkin pudding or use your favorite pudding recipe.