Pumpkin Pudding Parfait

Fall marks the time of year where the cold keeps you in and the cooking begins. I love this time of year because it means soup, warm treats, and hot cocoa.

Everyone knows that Pumpkin pies are popular this time of year but what other cool treats have you made with Pumpkin? I was sitting here thinking how nice some cold pudding would be after eating some hot chili and then it came to me; a Pumpkin Pudding Parfait aka P3 for my laziness. Pudding is good by itself but I need a little more texture so I used a pastry dough sheet.

If I’m not cooking from scratch, I cater to the folks that are on the go and need quick recipes to get them through lunch or dinner parties and this recipe fits in that category—a quick and easy dessert!  I suppose there are a number of ways to fancy this up but since I’ve got two teens that could care less about appearance; I dressed it down with a plain clear bowl. I could definitely see it in a trifle bowl or wide mouth wine glass though.

I unfolded the dough sheet and cut into small squares. I baked until done then tossed in powdered sugar. I don’t know why really, just felt like it I reckon. Next time I might cut into triangles. I think triangles are cute. Does shape matter to you? Anyways, it’s a simple recipe that looks pretty, tastes good, and easy enough for the kiddos to help you with.

INGREDIENTS

• * 1 (3.4 ounce) package instant vanilla pudding mix
• * 1 (12 fluid ounce) can Carnation Evaporated Milk
• * 1 (15 ounce) can 100% Pure Pumpkin
• * 1 teaspoon pumpkin pie spice
• * whipped cream
• *1  Dough Sheet
• * Powdered Sugar

DIRECTIONS

1. Unfold the dough sheet and cut into small squares using knife. Bake at 350’ for 15-20 minutes until done; toss in powdered sugar and set aside. I showed ya below but it’s super simple.

2. While your pastry  squares are cooking, BEAT pudding mix and evaporated milk in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes using layers. I started with the dough squares, Pumpkin, and Cool Whip but I would probably start with the Pumpkin next time for appearance. Whatever floats your boat;)

Carnation Evaporated Milk is a staple during the Fall & Winter Season so I’m always on the prowl for new recipes using it. I’s an ingredient that I know well, remember my mom and grandmother using it, and now use it mthly for my own recipes.   Lucky for you, I have some great Holiday recipes for download that use this very staple.  Enjoy!