Wednesday, October 8, 2014

Pumpkin Cheesecake Parfaits

Oh  my goodness, these are so good! I got the recipe for the pumpkin pie pudding from my good friend, Ronda, at Kitchen Dreaming ... it is the BEST made from scratch pumpkin pie pudding ever. The only change I made was to use some fresh pumpkin puree I had from a fresh pumpkin.

For the Pudding
6 tbls. sugar
2 tablespoons cornstarch 
1 3/4 cups milk
1 large egg 
1 cup fresh pumpkin puree (or canned pumpkin)
1 tsp. vanilla extract
1 tsp. Pumpkin Pie seasoning
1/8 tsp. salt 

For the Cheesecake Filling
1 - 4 oz. cream cheese
2 tbls. confectioner's sugar
1 cup heavy whipping cream + 2 tbls powdered sugar
(whip until peaks form, gradually beating in 2 tbls powdered sugar)

Combine sugar and cornstarch in a medium saucepan over medium heat. In a small bowl, combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, bring to a boil and cook 1 minute. Remove from heat.

Mix pumpkin, vanilla extract, pumpkin pie spice and salt in a bowl, stirring until well blended. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). 

Remove from stove top and spoon pudding into a storage container, cover and chill several hours.

For the cheesecake filling, beat cream cheese and confectioner's sugar using a stand mixer until fluffy.  Fold in whipped cream and mix until well blended.  Chill several hours.

Using 8 oz. jelly jars, spoon 
some pumpkin pie pudding 
into the bottom of 5 jars and top with some of the cheesecake 
filling. Add more pumpkin pie pudding to the top, evenly distributing all the ingredients. 

Cover jars and store in the refrigerator.

To serve top with a dollop of whipped cream sprinkled lightly with pumpkin pie spice.

Yield:  5 - 8 oz. jelly jars


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