Ingredients
For the Pumpkin Pudding:
1 (15 oz) can pumpkin purée
1 cup milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the Whipped Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnishing:
Candy eyes
Whipped cream or marshmallows
Crushed graham crackers (for a crust-like topping)
Optional: Halloween-themed sprinkles
Instructions
Make the Pumpkin Pudding:
In a medium saucepan, whisk together the pumpkin purée, milk, heavy cream, sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
Once thickened, remove from heat and let it cool slightly.
Chill the Pudding:
Pour the pumpkin pudding into serving cups or a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
Prepare the Whipped Topping:
In a mixing bowl, combine 1 cup of heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat until soft peaks form. Set aside.
Assemble the Monster Pudding:
Once the pudding is chilled, take it out of the fridge. Top each serving with a generous dollop of whipped cream.
Add candy eyes to the whipped cream to create a monster face.
Sprinkle crushed graham crackers over the top to resemble a crust, and add Halloween-themed sprinkles if desired.
Serve:
Enjoy your Monster Pumpkin Pie Pudding as a fun dessert for Halloween parties or fall celebrations!