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Sometimes there are just not enough words to describe the good things in life. This especially applies to butterscotch desserts. And it applies even more to my Pumpkin Spiced Butterscotch Pudding Parfaits.
For the pudding:
Place powdered sugar, cornstarch and salt in a medium saucepan (don’t turn the heat on yet). Whisk these ingredients together to help prevent lumps.
Add milk, vanilla and egg yolks and whisk again until eggs are fully beaten and all the ingredients become one.
Now it’s safe to turn the burner on to medium heat. Whisk occasionally to keep the mixture from sticking to the bottom of the pan. When pudding mixture gets hot, add butterscotch chips and butter. Continue to whisk as the pudding comes to a slight boil. Turn off heat and whisk occasionally until butterscotch chips are fully melted.
Whisk in the best pumpkin spice money can buy. Unfortunately, not all spice blends are created equal. I’ve tried some not-so-appealing brands before so it’s important to find the one that fits your liking.
Allow pudding to cool to room temperature then place a piece of plastic wrap over it so it’s touching the pudding. This will prevent a layer of skin from forming on top while it cools. Place it in the fridge for a couple of hours.
For the crust:
Place graham crackers into a food processor. Process until small and crumbly. Pour in melted butter and continue to process. Press mixture into the bottom of 6 parfait dishes.
For the whipped cream:
Pour two cups of heavy whipping cream into a mixer. You will find the whipping cream in a milk-type of carton in the dairy section. “Heavy whipping cream” is the very best, the most sinful and the most delightful.
Mix on medium to medium-high speed for about 3 minutes watching it continuously. Watch for what are called “soft peaks.” This is when the whipped cream can stand slightly by itself.
When you reach soft peaks, add powdered sugar. Taste to make sure it is the sweetness you enjoy from whipped cream. If not, add more to your taste. Mix just about 30-60 seconds longer to reach hard peaks. This is when the whipped cream is obviously about to form a peak that stands on its own. Stir in a teaspoon of vanilla extract. Once you’ve had real whipped cream, you can’t go back to the can.
Finishing the parfaits:
Place a layer of pudding over each graham cracker crust then place a layer of whipped cream and then add a layer of pudding again. To finish, place remaining whipped cream in a decorating bag with a large decorating tip. Swirl whipped cream on top for a glorious looking parfait. Top with chopped pecans or fall-colored sprinkles and, perhaps, a couple of fall colored paper straws just for fun.
A rich and chocolatey pudding with just a hint of orange, this simple dessert pairs especially well with fresh fruit.
I absolutely adore the flavors of chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate. Want some? You know you do.
Measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls and we’ll make it together. You won’t believe how fast and easy the process is.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!