Get into the Halloween spirit with this Candy Corn Pudding Parfait dessert! Layers of creamy vanilla and pumpkin pudding are crowned with a dollop of whipped cream. A classy twist on the iconic Halloween candy!
Prep Time20 minutesmins
Cook Time22 minutesmins
Chill4 hourshrs
Total Time4 hourshrs42 minutesmins
Course: Dessert
Cuisine: American
Keyword: Candy Corn, Halloween, Parfait, Pudding, Pumpkin, Small Batch, Vanilla
In a medium mixing bowl add the cream, egg yolks, and corn starch. Whisk until the corn starch dissolves.
½ cup heavy cream, 2 large egg yolks, 3 tablespoons corn starch
In a small saucepan set over medium heat, add the milk and maple syrup. Heat the milk until it is scalding (just below boiling - small bubbles will form around the side of the saucepan) - do not boil. Remove from the heat.
1 ½ cups whole milk, ¼ cup pure maple syrup
Slowly drizzle about half of the heated milk into the corn starch mixture, whisking constantly. This tempers the egg yolk so it does not scramble. Pour this mixture back into the saucepan with the remaining milk and return to medium heat. Gently whisk constantly until the pudding starts to thicken - about 2 to 3 minutes. Remove from the heat.
Add the vanilla, butter, and salt to the pudding and whisk until the butter is melted and incorporated. Transfer half of the vanilla pudding to another mixing bowl. Optional - To ensure you have a silky smooth pudding, strain it through a fine mesh strainer set over a bowl.
½ teaspoon vanilla extract, 1 tablespoon unsalted butter, pinch salt
Coloring the vanilla pudding - If you want to color the pudding to be more yellow, add 1 small drop of yellow food coloring, and stir until fully mixed.
yellow food coloring
Cover the vanilla pudding with plastic wrap set directly on top of the pudding - this keeps a skin from forming. Refrigerate for at least 4 hours - or overnight is best.
Pumpkin Pudding
With the remaining vanilla pudding still in the saucepan, add the pumpkin puree and pumpkin pie spice. Heat on medium heat and whisk until the pudding is fully incorporated and the pudding is bubbly again. Transfer the pumpkin pudding to another mixing bowl. Optional - To ensure you have a silky smooth pudding, strain it through a fine mesh strainer set over a bowl.
½ teaspoon pumpkin pie spice, 6 tablespoons pure canned pumpkin
Coloring the pumpkin pudding- If you want to color the pumpkin pudding to be more orange, add 1 small drop of red and 1 small drop of yellow food coloring, and stir until fully mixed.
red food coloring, yellow food coloring
Cover the pudding with plastic wrap set directly on top of the pudding and refrigerate for at least 4 hours - or overnight is best.
Assembling the parfaits - Spoon in equal amounts of your vanilla pudding into your parfait glasses. The number of parfaits will depend on the size of your glasses. Then spoon equal amounts of the pumpkin pudding over the vanilla. Top whipped cream and a candy corn candy. Enjoy!
Notes
Serving Size - This recipe will yield two pudding parfaits and can easily be doubled. The number of parfaits will depend on the size of your serving glasses.
Coloring the Pudding - The vanilla and pumpkin layers will naturally have a yellow and orange hue. A drop of food coloring will deepen the colors.
Candy Corn in the Pudding - There is no actual candy corn candies in the pudding - except for a garnish! If you want a recipe that uses candy corn candy, try my candy corn caramel sauce.
Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Strain the Pudding - This is optional. Sometimes you may get small lumps in the pudding where ingredients didn't combine well. Straining the pudding through a mesh strainer will remove any lumps.
Pudding Consistency - The pudding will thicken as it refrigerates.