Ingredients:

  • 1 package (3.4 oz / 95g) Instant Vanilla Pudding Mix
  • 1 cup (240ml) Cold Whole Milk
  • 1 can (15 oz / 425g) Pure Pumpkin Puree
  • 1 tsp (5ml) Pumpkin Pie Spice
  • 1/2 tsp (2.5ml) Vanilla Extract
  • 1/2 cup (120ml) Heavy Whipping Cream
  • 1 pinch (0.5g) Ground Cinnamon
  • 4 pinch (2g) Toasted Pecan pieces

Instructions:

  1. Pour the cold milk into a large mixing bowl.
  2. Sift in the instant pudding mix and whisk vigorously for 2 minutes until the mixture is smooth and begins to thicken.
  3. Fold in the pure pumpkin puree using a rubber spatula, stirring until fully integrated with the vanilla base.
  4. Stir in the pumpkin pie spice and vanilla extract until the color is consistent.
  5. Pour the mixture into four individual ramekins.
  6. Place in the refrigerator for at least 30 minutes to allow the texture to firm up.
  7. Top with a dollop of whipped cream, a dusting of cinnamon, and toasted pecans before serving.