Ingredients
- Pumpkin Pudding:
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- 1/2 teaspoon 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
- 1/2 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
Preparation
Step 1
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:
Fill pastry bags with each flavor of pudding.
Pipe a pumpkin layer onto bottom of glass.
Sprinkle praline mixture on top pumpkin layer.
Pipe vanilla pudding on top of granola and praline layer.
Continue layering by repeating steps 2-4.