Pumpkin and Chocolate Pudding Parfait {GF}

Pumpkin and Chocolate Pudding Parfait {GF} requires roughly 45 minutes from start to finish. This recipe makes 12 servings with 286 calories, 7g of protein, and 19g of fat each. For $1.08 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 586 foodies and cooks. Head to the store and pick up cocoa powder, pumpkin puree, vanillan extract, and a few other things to make it today. It is brought to you by Measuring Flower. It works well as a side dish. It is a good option if you're following a gluten free diet. Overall, this recipe earns a good spoonacular score of 63%. Try Double Chocolate Pudding Parfait, Chocolate Chip Cookie Chia Seed Pudding Parfait, and Sugar- Free Chocolate Peanut Butter Chia Pudding Parfait for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

In a non-reactive saucepan, mix together the gelatin, pumpkin pie spice, and salt. Pour in the milk and allow to rest (do not yet heat) for about 5 minutes to allow the gelatin to bloom.Whisk in the coconut sugar and egg yolks. Bring to a slow-rolling boil, whisking constantly, until thick enough to coat the back of a spoon without dripping off. Remove from heat and set aside.In a small to medium bowl, with a hand blender, blend together the pumpkin puree and cream cheese until smooth. Whisk this into the hot the pudding mixture.Pour pumpkin pudding into a bowl. Press plastic wrap directly on top of the pudding to prevent a skin from forming. Pop in the fridge and allow to chill for about 5 hours or overnight.In a non-reactive saucepan, whisk together all of the chocolate pudding ingredeints except the vanilla. Bring to a slow rolling boil over medium heat, stirring constantly until thick enough to coat the back of a spoon without dripping off.Remove from heat and whisk in the vanilla. Transfer chocolate pudding to a bowl. Press plastic wrap directly against the surface of the pudding to prevent it from forming a skin. Pop in the fridge and chill for at least 5 hours or overnight.Toss all whipped cream ingredients into a bowl. Using an electric mixer, whisk until thoroughly mixed and semi-stiff peaks form (don't over beat or you'll have butter).Alternate layers of pumpkin and chocolate pudding then top with whipped cream. Garnish with shaved chocolate if you'd like.

 

Step by step:

1. In a non-reactive saucepan, mix together the gelatin, pumpkin pie spice, and salt.

2. Pour in the milk and allow to rest (do not yet heat) for about 5 minutes to allow the gelatin to bloom.

3. Whisk in the coconut sugar and egg yolks. Bring to a slow-rolling boil, whisking constantly, until thick enough to coat the back of a spoon without dripping off.

4. Remove from heat and set aside.In a small to medium bowl, with a hand blender, blend together the pumpkin puree and cream cheese until smooth.

5. Whisk this into the hot the pudding mixture.

6. Pour pumpkin pudding into a bowl. Press plastic wrap directly on top of the pudding to prevent a skin from forming. Pop in the fridge and allow to chill for about 5 hours or overnight.In a non-reactive saucepan, whisk together all of the chocolate pudding ingredeints except the vanilla. Bring to a slow rolling boil over medium heat, stirring constantly until thick enough to coat the back of a spoon without dripping off.

7. Remove from heat and whisk in the vanilla.

8. Transfer chocolate pudding to a bowl. Press plastic wrap directly against the surface of the pudding to prevent it from forming a skin. Pop in the fridge and chill for at least 5 hours or overnight.Toss all whipped cream ingredients into a bowl. Using an electric mixer, whisk until thoroughly mixed and semi-stiff peaks form (don't over beat or you'll have butter).Alternate layers of pumpkin and chocolate pudding then top with whipped cream.

9. Garnish with shaved chocolate if you'd like.

Nutrition Information:

covered percent of daily need