Butterscotch And Pumpkin Pudding Recipes

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS

Steps:

• Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
• In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
• Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
• Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
• Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.

BUTTERSCOTCH PUMPKIN SAUCE

Steps:

• 1. In a saucepan, add butter, brown sugar, and scotch. On medium, whisk continually, until sugar is totally melted.
• 2. Add cream and vanilla. Continue to mix. Lower heat to low/medium.
• 3. Then add pumpkin, salt, and spices. Mix well. Then allow to bubble for about 5-10 minutes. I am using this sauce in both my https://www.justapinch.com/recipes/breakfast/fruit-breakfast/butterscotch-pumpkin-oatmeal.html and https://www.justapinch.com/recipes/dessert/cake/butterscotch-pumpkin-monkey-bread-from-scratch.html.

BUTTERSCOTCH PUMPKIN PUFFS

Steps:

• In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.

PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE

Steps:

• Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.