THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

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Toffee Pumpkin Pudding Parfaits: Layer cubed Pumpkin Coffee Cake with Toffee Streusel, whipped cream, pumpkin pudding, and chopped up toffee bits. For extra decadence, add some Pumpkin Spice Salted Caramel Sauce! This pumpkin pudding is great as a base for making fun parfaits. Here are a few different pumpkin pudding desserts to get your creative juices flowing! Prepare the walnut crumble. In a small bowl, combine 1 cup of finely chopped walnuts, 2 tablespoons of sugar, and 1 tablespoon of cinnamon. Mix well. Just made the pumpkin pudding…LOVE IT! So easy and so yummy!! Thank you for this great addition to my fall desserts!” More Easy Pumpkin Desserts:

This pumpkin pudding recipe is the perfect dessert for kids to help make because it is such an easy recipe! It only takes a few minutes to make. Here’s how: For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting! This easy dessert recipe uses mostly pantry basics to create a new twist on an old favorite. It's fusion food at it's finest. You’ll need: I figured we could celebrate all things pumpkin a few days early and it wouldn’t hurt anyone! Pumpkin Pudding Ingredients Add the pumpkin pie filling. Add the pumpkin filling and use a rubber spatula to spread so it’s even throughout.Tip: The Blendtec Blender is my absolute favorite blender. We use it almost every day for all sorts of recipes, including this Easy Pumpkin Pudding. Prepare the pumpkin pie filling. In a large mixing bowl, add 1 (15-ounce) can pumpkin puree, 3 eggs, ¼ cup honey, 3 tablespoons sugar, and ¼ cup milk. Season with 1 teaspoon vanilla extract and cinnamon, ½ teaspoon ground ginger, allspice, and nutmeg, and a small pinch of kosher salt. Whisk to combine. I told myself I wouldn’t post any pumpkin recipes until October. But, it is the weekend and it is almost October. And you might want something dessert-y to make over the weekend. To make pumpkin puree, cut a small Hokkaido pumpkin in wedges, remove the seeds, and bake the pumpkin at 200 °C/180°C fan/ gas mark 6 until soft (about 30-45 minutes, depending on the size). Let cool and place in a food processor. Puree until smooth. Use immediately or refrigerate in an airtight container up to 4 days.

Take the dough out of the fridge, then unwrap, keeping the paper. On a clean, floured work surface, roll out the dough into a 32cm-diameter circle. Using the rolling pin to help you, carefully lift the pastry circle into the pie tin, then, using your thumbs, gently help it into the edges and up the sides. Step 4: Preheat the oven to 180 °C./160°C fan/ gas mark 4. Bake the pastry for 8-10 minutes and set aside. To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.)

Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. To make the pastry, put the flour, sugar and salt in a food processor and pulse a few times just to combine. Add the butter and blitz for 30 or so seconds, until the mixture resembles fine crumbs. Add a tablespoon and a half of cold water, pulse again just until the dough comes together, then stop – don’t overprocess it, or the pastry will be tough. Tip out the dough on to a work surface, then use your hands to bring it together into a disc. Wrap in a sheet of greaseproof paper large enough later to cover the tart base with plenty of excess, then put in the fridge for at least 30 minutes. Step 5: For the filling, beat the eggs in a large bowl. Mix in the maple syrup, almond milk, pumpkin spice and vanilla extract. Add the pumpkin puree. Beat together until well combined. It would be a special treat for them, and a good fall treat since today was actually pretty cool and kind of dreary out. And, most importantly, it wouldn’t take a lot of time for me to prepare. This Pumpkin Pudding recipe is the perfect way to celebrate fall!It is easy to prepare, super creamy, and full of all your favorite fall spices.It only takes blending a few pantry ingredients together to make a spectacular autumn treat! What isn’t to love about this recipe for pumpkin pudding? Creating This Pumpkin Pudding Recipe

No, definitely not! You can make the recipe in a mixing bowl with a wire whisk like the instant pudding box instructions tell you to. After I divided the creamy pudding between individual serving containers.I add a dollop of whipped cream on top of the pudding. Then, add a sprinkle of the pumpkin pie spice on top of the whipped cream

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Chocolate Pumpkin Pudding Parfaits: Layer cubes of my Easy Homemade Brownies with this pumpkin pudding and whipped cream. Plus, store-bought phyllo dough means you don’t have to fuss with kneading and rolling pie dough. It’s also way lighter than a traditional pie crust made with butter or shortening, meaning it won’t weigh you down at the end of a big meal. If you're looking to try a new recipe this year, baklava pumpkin pie is just the dessert you need! Table of Contents

Why choose between pumpkin pie or baklava when you can have both? This easy dessert recipe has classic pumpkin pie flavors but a crispy phyllo crust, cinnamon-walnut crumble, and a decadent honey drizzle inspired by baklava. A little bit nostalgic yet totally unexpected, it’s the best of both worlds! Photo Credits: Andrea Gralow Most store-bought phyllo doughs are sold by the pound, so you’ll use about half a box for this easy dessert recipe. To use up the remaining phyllo: As I’ve said already, this pumpkin pudding recipe couldn’t be simpler, but there are a couple of tips to note: Use Pure Pumpkin Puree, Not Canned Pumpkin Pie Filling. Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor. The crispy phyllo crust brings an elegance and the cinnamon and walnut crumble with honey drizzle brings the wow-factor! This baklava pumpkin pie might look like it was made by a fancy pastry chef, but no special training is required to pull off this easy dessert recipe. It only takes about 10 minutes to put together!

To store: You can store leftover baklava pumpkin pie on the counter in a sealed container or in the fridge for up to 3 days. The phyllo will eventually begin to soften. Finish and cool. Remove from the oven and immediately drizzle with the honey. Allow the pie to cool completely before serving (about 1 to 2 hours).