Halloween Pudding Cups

Halloween Pudding Cups are perfect for Halloween parties 🙂 Pumpkin pudding and whipped cream filling are layered and topped with crushed Oreo, pumpkin truffles, and Milano “headstone” cookies!

These spooky Halloween pudding cups are really cute desserts for Halloween. By using an instant pudding mix, the pudding is super easy to make and quick to prepare. I have referenced @Chocolatecacao for the pumpkin truffles, and they are so tasty and worth every work you put in 😉

Ingredients

For the Pumpkin Truffle (Makes 18 truffles)

½ cup Pumpkin Puree, 113g
¾ cup Sweetened Condensed Milk, 240g
2 teaspoons Unsalted Butter, 10g
2 ½ tablespoons Almond Flour, 15g, sifted
¼ cup White Chocolate Chips, 40g
Coconut oil or butter to grease
About 3 tablespoons Granulated sugar for sprinkling
18 Pumpkin seeds or as needed

For the Pumpkin Pudding

1 (3.4-oz.) package instant vanilla pudding mix
½ (15 oz.) can pumpkin puree
1 ½ cups whole milk
1/8 cup packed brown sugar
1 teaspoon pumpkin pie spice mix

For the Whipped Cream Filling

2 ounces cream cheese
½ cup heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract

For the Decoration

4-5 crushed OREO cookies
1-5 Milano cookies
Green sprinkles
Black icing, Store bought or homemade (click here for the recipe)

Instructions

For the Pumpkin Truffle

1.Grease a small cookie sheet with coconut oil or butter and set it aside.

2. Mix sweetened condensed milk, unsalted butter, almond flour, and pumpkin puree in a pot and cook over low heat. Keep mixing to avoid burning until the mixture gets thickened to a paste (for about 15 minutes).

3. Add white chocolate chips and mix until well combined.

4. Take the mixture off the heat and place it on the greased cookie sheet. Flatten the mixture evenly.

5. Cover the mixture with a sheet of plastic wrap and chill in the refrigerator for 3 hours.

6. Wear disposable gloves or grease your hands with coconut oil or butter. Divide the mixture evenly (I divided it into 18 portions) and roll each portion into a ball.

7. Using a toothpick, add lines to each ball then coat them with granulated sugar.

8. Stick a pumpkin seed in the top to make it look like a stem and done.

For Pumpkin Pudding

In a large bowl, whisk together pudding mix, pumpkin puree, milk, brown sugar, and pumpkin pie spice and mix well. Refrigerate until the pudding is set, about 1 hour.
While the pumpkin pudding layer is chilled, prepare the whipped cream layer.

For the Whipped Cream Filling

1.Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.

2. In the chilled bowl, beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

3. Add the powdered sugar and vanilla extract and mix well.

4. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.

5. Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.

For the Decoration

1.Fill ⅓ of 8oz. glass cups with the pumpkin pudding then fill another ⅓ of the cups with whipped cream filling. Top another ⅓ with the rest of the pumpkin pudding.

2. Place crushed Oreo cookies on top of the pudding to make it look like dirt.

3. Draw “RIP” or any other messages you like on Milano cookies with black icing and stub them into the pudding to make them look like gravestones. If you made your own black icing, place the icing in a piping bag and snip off a tiny corner (about ⅛ inch diameter) before drawing.

4. Place the pumpkin truffle on each pudding cup and sprinkle green sprinkles around it and done!

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