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A glass of layered pumpkin and vanilla pudding
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5 from 1 review

Candy Corn Pudding Parfait Dessert

Inspired by the popular Halloween treat, this Candy Corn Pudding Parfait Dessert is a fun way to celebrate the spooky time of year!  The pudding parfaits are layers of smooth and creamy vanilla and pumpkin pudding, then topped with whipped cream.  This small batch dessert mimics the candies with a more sophisticated flavor.  
Prep Time20 mins
Cook Time22 mins
Chill2 hrs
Total Time2 hrs 42 mins
Course: Dessert
Cuisine: American
Keyword: Candy Corn, Parfait, Pudding, Pumpkin, Small Batch, Vanilla
Servings: 2 or 3 Parfaits
Author: Erin Cernich


Base Vanilla Pudding

  • 1/2 cup heavy cream
  • 1 and 1/2 cups whole milk
  • 1/4 cup pure maple syrup
  • 3 tablespoons corn starch
  • 2 large egg yolks room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Pumpkin Pudding


Base Vanilla Pudding

  • 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.
  • While the milk is heating, in a medium bowl add the cream, egg yolk, and corn starch. Whisk until the corn starch dissolves.
  • 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 just starts to thicken - about 2-3 minutes. Remove from the heat.
  • To the pudding, add the vanilla extract and butter. Whisk until the butter melts.
  • Transfer half of the vanilla pudding to a mixing bowl. 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. Cover the vanilla pudding with plastic wrap set directly on top of the pudding - this keeps a skin from forming. Refrigerate for at least 2 hours - or overnight is best.

Pumpkin Pudding

  • With the remaining vanilla pudding still in the saucepan, add the pumpkin puree and pumpkin pie spice. Whisk until the pudding is fully incorporated. Transfer the pumpkin pudding to another mixing bowl. Coloring the pumpkin pudding - If you want to color the pumpkin pudding to be more orange, add 1 small drop of the red and 1 small drop of yellow food coloring, and stir until fully mixed. Cover the pudding with plastic wrap set directly on top of the pudding and refrigerate for at least 2 hours, or overnight.
  • Assembling the parfaits - Spoon in equal amounts of your vanilla/yellow pudding into your parfait glasses. How many parfaits will depend on the size of your glasses. Then spoon equal amounts of the pumpkin pudding over the vanilla. Top with a whipped cream of your choice, or our Whipped Coconut Cream. Top with a candy corn candy, and enjoy!


  • 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