Name: Pumpkin Pie Pudding Cups with Whipped Cream & Pecans
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (227 g) blocks cream cheese; 355 ml heavy whipping cream; ½ cup pecan halves; 1 ½ (398 ml) cans pure pumpkin purée; cinnamon, ground; nutmeg, ground; powdered sugar; vanilla extract

Pumpkin Pie Pudding Cups with Whipped Cream & PecansPumpkin Pie Pudding Cups with Whipped Cream & Pecans — a 30-minute dessert recipe with 8 ingredients, serving 6.Ingredients

1 ½ (227 g) blocks cream cheese

355 ml heavy whipping cream

½ cup pecan halves

1 ½ (398 ml) cans pure pumpkin purée

cinnamon, ground

nutmeg, ground

powdered sugar

vanilla extract

Instructions

Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

Using a box grater, coarsely grate cream cheese into another medium bowl; add cinnamon and nutmeg. Use a silicone spatula or fork to soften and combine the cream cheese mixture, creating a smooth cream.

Using a strainer, sift powdered sugar into the bowl with the cream cheese. Use the spatula or fork to mash and combine the mixture until smooth and no lumps remain.

Add pumpkin to the cream cheese mixture and fold to combine. Set aside.

Remove bowl from the freezer. Pour cold cream into the bowl.

Add sugar and vanilla to the bowl with the cream; use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 4 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

Transfer half the whipped cream to the bowl with the pumpkin mixture (reserve remaining whipped cream for garnish). Using a silicone spatula, gently fold the two together to combine the pudding.

Finely chop pecans.

Divide pudding between glasses. Top with remaining whipped cream, pecans, and cinnamon. Enjoy!

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