- 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
- 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
- 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.
This recipe is prepared with Cooks Essentials 18-piece Porcelain Enamel Cookware Set w/Dupont Nonstick (K41304).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.