Description
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
Ingredients
Scale
For Pudding:
- 1/3 cup brown sugar
- 2 tablespoons corn starch
- 1 cup milk {I used 2%, but you can use whatever you prefer}
- 1 egg, lightly beaten
- 1/2 cup canned pumpkin puree {not pumpkin pie filling}
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon pumpkin pie spice
For Trifles:
- 1/2 cup graham cracker crumbs
- Pumpkin Pudding
- 1/4 cup toffee chips, such as Heath Bits o’Brickle
- 1/2 cup marshmallow fluff
- 2 small jam jars
Instructions
For Pudding:
- 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.}
For Trifles:
- Set your oven to broil.
- Create a base: Scoop about 2 tablespoons of graham cracker crumbs into the bottom of each jar.
- Scoop a couple of tablespoons of pudding over each base.
- Sprinkle about 1 tablespoon of toffee chips over the pudding.
- Scoop another few tablespoons of pudding over top.
- 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.
- Scoop about 1/4 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.}
- Serve immediately & make sure to dig deep with each spoonful to get each of those yummy layers!
- Category: Dessert