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.