THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

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Chocolate Pumpkin Pudding Parfaits: Layer cubes of my Easy Homemade Brownies with this pumpkin pudding and whipped cream. This Easy Pumpkin Pudding is the perfect way to welcome October and the fall season.I am definitely glad to see a few cooler fall days in our forecast! How to Serve Pumpkin Pudding

For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting! Toffee Pumpkin Pudding Parfaits: Layer cubed Pumpkin Coffee Cake with Toffee Streusel, whipped cream, pumpkin pudding, and chopped up toffee bits. For extra decadence, add some Pumpkin Spice Salted Caramel Sauce! Step 1: Let’s start with our delicious vanilla pumpkin pie. To prepare the pastry mix together the flour, sugar, and salt in a large mixing bowl, until well combined. Add the cold butter in cubes and rub into the dry ingredients until you have small crumbs. Add the egg and vanilla paste and knead with cold hands until all ingredients are incorporated. Wrap and chill for 15 – 20 minutes. Honey: Sweetens the pie filling and is drizzled over the freshly baked pie, capturing that classic baklava spirit. Use an all natural, high quality variety that’s not too overpowering—I love the delicate herbal notes of our Greek Alfa honey with this recipe. Add the walnut crumble. Brush the final sheet with olive oil, then sprinkle about ¾ of the walnut mixture to cover the bottom of the pan. Keep the remaining phyllo sheets covered for now.This pumpkin pudding is great as a base for making fun parfaits. Here are a few different pumpkin pudding desserts to get your creative juices flowing! Why choose between pumpkin pie or baklava when you can have both? This easy dessert recipe has classic pumpkin pie flavors but a crispy phyllo crust, cinnamon-walnut crumble, and a decadent honey drizzle inspired by baklava. A little bit nostalgic yet totally unexpected, it’s the best of both worlds! Photo Credits: Andrea Gralow Prepare the phyllo. Soak and wring out two clean kitchen towels so they’re very lightly damp. Lay one on your work surface, then unwrap and unroll the phyllo sheets over the towel. Place the second lightly damp towel on top. This will keep the phyllo from drying and breaking as you work. This Pumpkin Pudding recipe is the perfect way to celebrate fall!It is easy to prepare, super creamy, and full of all your favorite fall spices.It only takes blending a few pantry ingredients together to make a spectacular autumn treat! What isn’t to love about this recipe for pumpkin pudding? Creating This Pumpkin Pudding Recipe

As I’ve said already, this pumpkin pudding recipe couldn’t be simpler, but there are a couple of tips to note: Use Pure Pumpkin Puree, Not Canned Pumpkin Pie Filling. Most store-bought phyllo doughs are sold by the pound, so you’ll use about half a box for this easy dessert recipe. To use up the remaining phyllo: To make pumpkin puree, cut a small Hokkaido pumpkin in wedges, remove the seeds, and bake the pumpkin at 200 °C/180°C fan/ gas mark 6 until soft (about 30-45 minutes, depending on the size). Let cool and place in a food processor. Puree until smooth. Use immediately or refrigerate in an airtight container up to 4 days. Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight.This pumpkin pudding recipe is the perfect dessert for kids to help make because it is such an easy recipe! It only takes a few minutes to make. Here’s how: Heat the oven to 200C (180C fan)/390F/gas 6. In the meantime, make the pecans and filling. Line a small baking tray with a sheet of baking paper and add the pecans. Pour over the maple syrup and mix with a spoon until the nuts are well coated. Bake for 10 minutes, stir to mix again, then bake for a final five minutes. Transfer the nuts to a plate to cool down and sprinkle over a pinch of sea salt. Once cool, roughly chop the pecans, wrap and set aside until serving (don’t put them in the fridge). Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor.

Store the pumpkin spice pudding in the refrigerator in an airtight container until you are ready to serve it.It is best served chilled and will last up to 5 days. Desserts Using This Pumpkin Pudding For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. How to Make Pumpkin Pudding Earlier this week, whilst sipping my festively flavoured hot chocolate, sporting my pumpkin face mask, luxuriating in pumpkin bath-bombed water, lathering up with Vanilla Pumpkin Shower Cream, I wondered if I might be taking the autumn a touch too seriously…but then I realised, that’s just not possible, as autumn rules, so I could not have been happier to get my hands on the new The Body Shop Vanilla Pumpkin range. Pumpkin Sugar Cookie Barsare a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors. You’ll need 4 simple ingredients to make this pumpkin pudding recipe.I bet you have most of them already.I only had to buy the pudding mix.

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Pour the filling into the pie case, then tap the tin on the counter a couple of times, to disperse any bubbles. Bake for an hour, then remove and leave to cool. Refrigerate for a few hours, or overnight, before serving.