We’ll be exactly halfway through the month of October when I join you for In the Kitchen with David this Wednesday night at 8pm ET. Can you believe it? The holidays are on my mind more and more as the time marches by. Have you already made Thanksgiving plans? Are you thinking about this year’s menu yet?
On Wednesday we’re making a recipe that’s a delightful fall dessert—and would be PERFECT after your Thanksgiving meal. Here’s my how-to video for our Autumn Spice Parfaits.
Autumn Spice Parfait Serves 5
Ingredients:
Vanilla pudding:
2 cups milk
1/2 cup + 3 Tbsp white sugar, divided
1/4 cup cornstarch
5 egg yolks
1/4 tsp salt
2 tsp pure vanilla extract
1 Tbsp butter, cold
Yellow food coloring
Pumpkin mousse:
1 cup canned pumpkin pie filling
1/4 tsp pumpkin pie spice
1 tsp vanilla extract
1-1/2 cups whipped topping
Orange food coloring
1-2/3 cups whipped topping
Candy corns
Preparation:
To make the vanilla pudding, heat the milk with 3 Tbsp sugar in medium-size saucepan over medium heat until the sugar dissolves and the milk is warm. Do not boil.
In a medium-size bowl, combine 1/2 cup sugar, cornstarch, egg yolks, and salt and whisk until well combined and no lumps remain. Pour the hot milk mixture, a little at a time, in with the egg mixture, whisking constantly to dissolve. Return to the pot and continue to cook, over medium-low heat, whisking constantly until the mixture thickens and bubbles.
Remove the pan from the heat, stir in the vanilla, butter, and enough yellow food coloring to make the mixture bright yellow. Pour the mixture into a medium-size bowl and press a piece of plastic wrap against the surface to prevent a film from forming. Refrigerate for at least 4 hours or until completely cold. Remove the plastic wrap from the vanilla pudding place into a piping bag. Refrigerate until needed.
To make the pumpkin mousse, place the pumpkin pie filling, pumpkin pie spice, and vanilla in a medium-size bowl and mix until well combined. Fold in the whipped topping and enough orange food coloring to make the mixture a deep orange. Place the mixture into a piping bag and refrigerate until needed.
To assemble the parfaits, pipe the vanilla pudding into each serving glass followed by the pumpkin mousse. Dollop the whipped topping into a piping bag and pipe it on top of the pumpkin mousse of each glass. Garnish with candy corns.
Now, if you’re a multiple dessert family, or pie is more your kind of dessert during the holidays, you’ll want to stay tuned for Cookbook Corner® on Wednesday. Anne Haynie Collins is here with a pie cookbook called Vintage Pies and it’s a collection of pie recipes from the 18th and 19th centuries…talk about family tradition! Look for Pecan Pie, Lemon Chess Pie, Shoofly Pie, and Chocolate Cream Pie on our table.
Since I’ve got dessert on the brain today, let’s do some sweet-talking for your blog question! What holiday dessert are you most looking forward to? Is it pumpkin pie? A snowball cake? Apple kugel? Chocolate peanut butter pie? Which desserts grace your table during Thanksgiving, Hanukkah, or Christmas? I’d love to know! See you Wednesday at 8pm ET.
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