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Pumpkin and Chocolate Pudding Parfait

Real Ratio 12:0
THM S
Servings 12 jars
Special Diets GF, LC, NF, V

Ingredients

For Pumpkin Pudding

  • 1-1/2 tsp. (or 1 envelope) unflavored gelatin
  • 1 tsp. pumpkin pie spice or 8 to 10 drops of DIY Pumpkin Pie Spice Essential Oil Blend
  • 1/4 tsp. Real Salt
  • 1 c. whole milk {THM Variation: 1 c. unsweetened almond milk or cashew milk}
  • 1 c. coconut sugar or white sugar {THM Variation: 6 tbsp. Gentle Sweet}
  • 6 large egg yolks
  • 1 can (15 oz.) pumpkin puree or just under 2 c. fresh pumpkin puree
  • 1 pkg. (8 oz.) cream cheese, softened {THM Variation: use 1/3 fat cream cheese or neufchatel}

For Chocolate Pudding

  • 3 c. whole milk {THM Variation: 3 c. unsweetened almond milk or cashew milk}
  • 1 c. coconut sugar or white sugar {THM Variation: 6 tbsp. Gentle Sweet}
  • 1 c. cocoa powder
  • 5 egg yolks
  • 1 tbsp. glucomannan or 3 tbsp. organic cornstarch
  • 1/4 tsp. Real Salt
  • 2 tsp.vanilla extract
  • <br><br>
  • whipped cream for garnish {store bought or homemade}

Instructions

For Pumpkin Pudding

  1. In a glass or stainless steel saucepan, mix together the gelatin, pumpkin pie spice, and salt. Pour in the milk and allow to rest (do not yet heat) for about 5 minutes to allow the gelatin to bloom.
  2. Whisk in the coconut sugar and egg yolks. Bring to a slow-rolling boil, whisking constantly, until thick enough to coat the back of a spoon without dripping off. Remove from heat and set aside.
  3. In a small to medium bowl, with a hand blender, blend together the pumpkin puree and cream cheese until smooth. Whisk this into the hot the pudding mixture.
  4. Pour pumpkin pudding into a bowl. Press plastic wrap directly on top of the pudding to prevent a skin from forming. Pop in the fridge and allow to chill for about 5 hours or overnight.

For Chocolate Pudding

  1. In a glass or stainless steel saucepan, whisk together all of the chocolate pudding ingredeints except the vanilla. Bring to a slow rolling boil over medium heat, stirring constantly until thick enough to coat the back of a spoon without dripping off.
  2. Remove from heat and whisk in the vanilla. Transfer chocolate pudding to a bowl. Press plastic wrap directly against the surface of the pudding to prevent it from forming a skin. Pop in the fridge and chill for at least 5 hours or overnight.

Assembly

  1. Alternate layers of pumpkin and chocolate pudding then top with whipped cream. Garnish with shaved chocolate if you'd like.