Before the holiday season is officially over, I wanted to post my most requested recipe during this time of year (perhaps more towards Thanksgiving time, but this would be a lovely Christmas or NYE dish to make). This is a great item to make if you are asked to bring dessert to a party. It’s ready to serve and you don’t have to bog the host down with getting in some oven-time to heat up the dessert. In my opinion, pie can be a little much after a big meal and this dessert alternative is a refreshing change of pace.
1 16oz can solid pack pumpkin (not pumpkin pie mix)
1 package vanilla flavor instant pudding and pie filling for 4 servings
1 cup milk
1 teaspoon vanilla extract
1/3 cup brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 cups heavy or whipping cream
In large bowl, with wire whisk, mix pumpkin, pudding mix, milk, vanilla extract, cinn, ginger, cloves and 1/3 cup packed brown sugar until well blended.
In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Refrigerate 1 cup whipped cream for garnish. Fold remaining whipped cream into pumpkin mixture
Spoon pumpkin mixture into eight 10 oz goblets (I just used small plastic wine glasses if transporting); cover and refrigerate until read to serve. Pumpkin mixture tastes best if refrigerated for at least 30 min prior to serving.
To serve, spoon reserved whipped cream onto pumpkin mixture; sprinkle with sugared pecan.
1/2 cup pecans chopped
1 tablespoon light brown sugar
In 2 qt saucepan (Med high heat) cook pecans until lightly browned, stirring occasionally. Remove saucepan from heat, stir in sugar until it melts and evenly coats pecans. Cool.
When I am bringing it to someone’s house, I’ve found that those clear plastic wine glasses (no stem) work nicely. I cover each cup with saran wrap, put it on a large tray, and take off the saran wrap before serving. Also, put the dollop of whipped cream and sugared pecans on right before you wrap it up so it doesn’t lose it whippiness…