Toasted Toffee Pumpkin Pudding Trifles

Layers of homemade pumpkin pudding, toffee chips, graham crackers and toasted marshmallow. What more do you need to celebrate fall?
By Dianna Muscari

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I made my own pudding, but if you want to cheat, you can buy your favorite pumpkin pudding mix and shave some more time off of satisfying your sweet tooth. I won’t tell.

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Toasted Toffee Pumpkin Pudding Trifles
 
Layers of homemade pumpkin pudding, toffee chips, graham crackers and toasted marshmallow. What more do you need to celebrate fall? Inspired by The Porch Restaurant -- Winter Park, FL Pudding recipe adapted from Health.com
Author:
Recipe Type: Dessert
Ingredients
For Pudding:
  • ⅓ 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
  • ⅛ teaspoon pumpkin pie spice
For Trifles:
  • ½ cup graham cracker crumbs
  • Pumpkin Pudding
  • ¼ cup toffee chips, such as Heath Bits o'Brickle
  • ½ cup marshmallow fluff
  • 2 small jam jars
Instructions
For Pudding:
  1. 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.
  2. 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.
  3. Remove from heat and whisk in pumpkin puree, vanilla extract and pumpkin pie spice until well incorporated.
  4. 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.}
For Trifles:
  1. Set your oven to broil.
  2. Create a base: Scoop about 2 tablespoons of graham cracker crumbs into the bottom of each jar.
  3. Scoop a couple of tablespoons of pudding over each base.
  4. Sprinkle about 1 tablespoon of toffee chips over the pudding.
  5. Scoop another few tablespoons of pudding over top.
  6. Repeat as many times as desired {or as much as will fit in the container you're using}, leaving some space at the top for the marshmallow fluff.
  7. Scoop about ¼ cup of marshmallow fluff to top each trifle. Place the jars on a small cookie sheet and place directly under broiler to toast the marshmallows -- keep an eye on them, they tend to brown quickly! {You could probably also do this with a mini blow torch, the type you'd use for creme brulee... but I don't have one of those, so this method worked for me.}
  8. Serve immediately & make sure to dig deep with each spoonful to get each of those yummy layers!

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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