Oh my goodness, these are so good! I got the recipe for the pumpkin pie pudding from my good friend, Ronda, at Kitchen Dreaming … it is the BEST made from scratch pumpkin pie pudding ever. The only change I made was to use some fresh pumpkin puree I had from a fresh pumpkin.
For the Pudding
6 tbls. sugar
2 tablespoons cornstarch
1 3/4 cups milk
1 large egg
1 cup fresh pumpkin puree (or canned pumpkin)
1 tsp. vanilla extract
1 tsp. Pumpkin Pie seasoning
1/8 tsp. salt
For the Cheesecake Filling
1 – 4 oz. cream cheese
2 tbls. confectioner’s sugar
1 cup cool whip
Combine sugar and cornstarch in a medium saucepan over medium heat. In a small bowl, combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, bring to a boil and cook 1 minute. Remove from heat.
Mix pumpkin, vanilla extract, pumpkin pie spice and salt in a bowl, stirring until well blended. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil).
Remove from stove top and spoon pudding into a storage container, cover and chill several hours.
For the cheesecake filling, beat cream cheese and confectioner’s sugar using a stand mixer until fluffy. Fold in cool whip and mix until well blended. Chill several hours.
Using 8 oz. jelly jars, spoon
some pumpkin pie pudding
into the bottom of 5 jars and top with some of the cheesecake
filling. Add more pumpkin pie pudding to the top, evenly distributing all the ingredients.
Cover jars and store in the refrigerator.
To serve top with a dollop of whipped cream sprinkled lightly with pumpkin pie spice.
Yield: 5 – 8 oz. jelly jars