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

1. 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.
2. 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!

If you like this Halloween pudding cups recipe, you may also like:

• Annin Tofu (Almond Tofu) – Easy Recipe
• Fourth of July JELL-O Cups
• Matcha Panna Cotta

Print

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!

Course Dessert

Cuisine American

Keyword Halloween, Pudding

Prep Time 1 hour hour 45 minutes minutes

Resting Time 4 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 5 cups

Equipment

• 1 small cookie sheet
• 1 cooking pot
• Plastic wrap
• 1 pair of disposable gloves optional
• Some Toothpicks
• 1 Large bowl More than one will be helpful but optional
• 1 Whisk
• 1 Hand mixer/stand mixer
• 5 glass cups 8oz. each
• 1 Piping bag If you create your own black icing

Ingredients

For the pumpkin truffles

• ½ cup Pumpkin Puree 113g
• ¾ cup Sweetened Condensed Milk 240g
• 2 teaspoons Unsalted Butter 10g
• 2½ tablespoons Almond Flour Sifted, 15g
• ¼ cup White Chocolate Chips 40g
• Coconut oil or butter for greasing
• About 3 tablespoons Granulated Sugar for sprinkling
• 18 Pumpkin Seeds or as needed

For the Pumpkin Pudding

• 1 package 3.4oz. Instant Vanilla Pudding Mix
• ½ can Pumpkin Puree
• 1½ cups Whole Milk
• ⅛ cup Brown Sugar packed
• 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 Oreo Cookies crushed
• 1-5 Milano Cookies
• Some Green Sprinkles
• Some Black Icing Store-bought or homemade (click here for the recipe)

Instructions

For the Pumpkin Truffle

• Grease a small cookie sheet with coconut oil or butter and set it aside.
• 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).
• Add white chocolate chips and mix until well combined.
• Take the mixture off the heat and place it on the greased cookie sheet. Flatten the mixture evenly.
• Cover the mixture with a sheet of plastic wrap and chill in the refrigerator for 3 hours.
• 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.
• Using a toothpick, add lines to each ball then coat them with granulated sugar.
• Stick a pumpkin seed in the top to make it look like a stem and done.

For the 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

• Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
• 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.
• Add the powdered sugar and vanilla extract and mix well.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.

For the Decoration

• 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.
• Place crushed Oreo cookies on top of the pudding to make it look like dirt.
• 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. 
• Place the pumpkin truffle on each pudding cup and sprinkle green sprinkles around it and done!

The post Halloween Pudding Cups appeared first on Simply A Homebody.

The mini pumpkin cheesecake is dressed up with semi-sweet cream cheese frosting and a little pumpkin seed. The regular whipped cream would be perfectly fine taste-wise. But for decoration purposes, I added some cream cheese into whipped cream. When I was baking these mini pumpkin cheesecakes, they were for my Thanksgiving dinner party. I was afraid that the regular whipped cream might melt if the cheesecake had to sit in a warm room for a while. By adding some cream cheese into the whipped cream, I prevented it from melting too fast.

The pumpkin cheesecake recipe was adapted from Mommtevolution‘s Cheesecake Factory pumpkin cheesecake copycat recipe. This recipe has been my go-to for a long time and I absolutely love it 😉

WHAT TOOLS ARE NEEDED FOR THIS MINI PUMPKIN CHEESECAKE?

• Perforated tart ring (3” diameter)
• Electric mixer or Hand mixer
• Parchment paper or baking mat
• Silicone Molds (2.75 inches in diameter per dome)
• Roasting pan or 1inch deep sheet pan
• Piping bag or ziplock Bag
• Piping tip (I used Betty Crocker #21 tip)

Ingredients

Crust (Makes about 12 round crusts – 3” diameter each)

• 6 tablespoons melted unsalted butter
• 8 sheets cinnamon graham cracker, crushed to crumbs (about 1 ½ cups)
• 1/4 cup sugar
• Pinch of salt

Pumpkin Cheesecake

• 1 pound room temperature cream cheese (I used Philadelphia brand)
• 1 cup sugar
• 1/8 cup sour cream
• 1/2 15-ounce can pure pumpkin
• 3 large room temperature, lightly beaten eggs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger, ground
• 1/8 teaspoon cloves, ground
• 1/2 tablespoon vanilla extract

Semi-sweet Cream Cheese Frosting

• 4 oz cream cheese
• 1 cup heavy whipping cream
• 1/2 cup Powdered sugar*
• 1/2 teaspoon Vanilla extract

*If you like fully sweet cream cheese frosting, add 1 cup of powdered sugar instead of 1/2 cup

Topping

• 12 Pumpkin seeds
• (Optional) Some Milk Chocolate

Instructions

For The Crust

1. Preheat oven to 325 degrees F with rack in the center position.
2. In a bowl, mix the butter with the cinnamon graham cracker crumbs, 1/4 cup of sugar, and a pinch of salt.
3. On a baking sheet, place a baking mat or parchment paper. Place the perforated tart ring and press the crumb mixture into the bottom of the ring. Pack the crumb mixture tightly and evenly to the crust to be about ¼ inch thick. Remove the ring from the crust sheet. Repeat the process until all the crumb mixtures are gone (make about 12 round crust sheets).
4. Bake for 15 minutes. Let them cool.

For The Pumpkin Cheesecake

1. Preheat oven to 325 degrees F with rack in the center position.
2. In a bowl, beat the cream cheese and sugar until smooth using a mixer. Scrape down bowl sides and the mixer as needed. Do not overbeat till fluffy.
3. Add sour cream, pumpkin, eggs, vanilla, and spices. Mix until combined
4. Pour the cream cheese mixture into silicone molds.
5. Place the silicone molds into a roasting pan or 1inch deep sheet pan.
6. In a medium pot, bring water to a boil.
7. Pour the boiling water into the roasting pan or the sheet pan until it comes about halfway up the side of the silicone mold. Place the pan in the oven.
8. Bake the cake for about 1 hour 30 minutes, or until the outside of the cheesecake sets but the center is still loose.
9. Turning off the oven. Open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 hour.
10. Carefully remove the springform pan from the roasting pan. Cool on a rack for at least an hour.
11. Cover the silicone molds with saran wrap and place them in the refrigerator for at least 8 hours or even overnight.

For The Semi-sweet Cream Cheese Frosting

1. Place your mixing bowl in the freezer for 5-10 minutes before starting. 
2. Beat the cream cheese, powdered sugar, and vanilla extract on medium-high speed until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
3. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
4. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
5. Use immediately or keep refrigerated.

For Assembly

1. Place each round crust on a piece of parchment paper square (cut to about 4.5inch square) – This is optional, but doing so will make it easier to transport the individual cheesecakes later.
2. Take out the cheesecake domes from the silicone molds. Be careful not to push the top of the domes too hard. Place the cheesecake on top of the crust.
3. Put the cream cheese frosting into a piping bag with a piping tip (I used Betty crocker #21 Tip). Pipe it all around the cheesecake.
4. Place pumpkin seed on top of the cheesecake.
5. (Optional) Melt chocolate in a microwave or by a double boiler and place the melted chocolate in a piping bag. Cut the tip of the piping bag and start drawing cute faces!

Mini Pumpkin Cheesecake

Pumpkin cheesecake is one dessert I bake every fall. This year, I decided to make them in mini sizes and decorated them as pumpkins. They are easy to grub and fit in your belly even after all the holiday dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Resting time 8 hours hrs

Course Dessert

Cuisine American

Servings 12 Mini Cheesecake

Equipment

• Perforated tart ring (3” diameter)
• Electric mixer or Hand mixer
• Parchment paper or baking mat
• Silicone Molds (2.75 inches in diameter per dome)
• Roasting pan or 1inch deep sheet pan
• Piping bag or ziplock Bag
• Piping tip (I used Betty Crocker #21 tip)

Ingredients

  

Crust

• 6 tbsp melted unsalted butter
• 8 sheets cinnamon graham cracker crushed to crumbs (about 1 ½ cups)
• 1/4 cup sugar
• Pinch of salt

Pumpkin Cheesecake

• 1 pound room temperature cream cheese I used Philadelphia brand
• 1 cup sugar
• 1/8 cup sour cream
• 1/2 can 15-ounce can pure pumpkin
• 3 large room temperature lightly beaten eggs
• 1/2 tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves

Semi-sweet Cream Cheese Frosting

• 4 oz cream cheese
• 1 cup heavy whipping cream
• 1/2 cup Powdered sugar* *If you like fully sweet cream cheese frosting, add 1 cup of powdered sugar instead of 1/2 cup
• 1/2 tsp Vanilla extract

Topping

• 12 pumpkin seeds
• some milk chocolate optional

Instructions

For The Crust

• Preheat oven to 325 degrees F with rack in the center position.
• In a bowl, mix the butter with the cinnamon graham cracker crumbs, 1/4 cup of sugar, and a pinch of salt.
• On a baking sheet, place a baking mat or parchment paper. Place the perforated tart ring and press the crumb mixture into the bottom of the ring. Pack the crumb mixture tightly and evenly to the crust to be about ¼ inch thick. Remove the ring from the crust sheet. Repeat the process until all the crumb mixtures are gone (make about 12 round crust sheets).
• Bake for 15 minutes. Let them cool.

For The Pumpkin Cheesecake

• Preheat oven to 325 degrees F with rack in the center position.
• In a bowl, beat the cream cheese and sugar until smooth using a mixer. Scrape down bowl sides and the mixer as needed. Do not overbeat till fluffy.
• Add sour cream, pumpkin, eggs, vanilla, and spices. Mix until combined
• Pour the cream cheese mixture into silicone molds.
• Place the silicone molds into a roasting pan or 1inch deep sheet pan.
• In a medium pot, bring water to a boil.
• Pour the boiling water into the roasting pan or the sheet pan until it comes about halfway up the side of the silicone mold. Place the pan in the oven.
• Bake the cake for about 1 hour 30 minutes, or until the outside of the cheesecake sets but the center is still loose.
• Turning off the oven. Open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 hour.
• Carefully remove the springform pan from the roasting pan. Cool on a rack for at least an hour.
• Cover the silicone molds with saran wrap and place them in the refrigerator for at least 8 hours or even overnight.

For The Semi-sweet Cream Cheese Frosting

• Place your mixing bowl in the freezer for 5-10 minutes before starting.
• Beat the cream cheese, powdered sugar, and vanilla extract on medium-high speed until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
• Use immediately or keep refrigerated.

For Assembly

• Place each round crust on a piece of parchment paper square (cut to about 4.5inch square) – This is optional, but doing so will make it easier to transport the individual cheesecakes later.
• Take out the cheesecake domes from the silicone molds. Be careful not to push the top of the domes too hard. Place the cheesecake on top of the crust.
• Put the cream cheese frosting into a piping bag with a piping tip (I used Betty crocker #21 Tip). Pipe it all around the cheesecake.
• Place pumpkin seed on top of the cheesecake.
• (Optional) Melt chocolate in a microwave or by a double boiler and place the melted chocolate in a piping bag. Cut the tip of the piping bag and start drawing cute faces!

Keyword Cheesecake

If you like pumpkin dessert, check this out

• Pumpkin Dinner Rolls

The post Mini Pumpkin Cheesecake – Decorated as Pumpkins appeared first on Simply A Homebody.

How To Bake Pumpkin Dinner Rolls

The complete recipe can be found at Tastemade.com. Since their website has an amazing video tutorial, I’d rather direct you to their site than write everything out here. Click this link to open the recipe in a new tab.

I did change one thing from the original recipe. Instead of stuffing the bread with plain cream cheese, I added 3 – 4 Tbsp sugar into the cream cheese and 1 tsp of vanilla extract so that the filling tastes more like cheesecake. 

How To Decorate The Pumpkin Dinner Rolls As Jack-o’lantern

Just like we dress-up in costume on Halloween, the dinner rolls need transformations, right? With some chocolate, the transformation is easy peasy.

1. Melt some pieces of chocolate in a microwave (About a half of regular chocolate bar)
2. Pour the melted chocolate into a small piping bag
3. Start drawing fun faces!

I shared this bread with my family, and they were such a hit! Plus, in case you are getting sick of sugary Halloween candies, this semi-sweet bread is a perfect change.

I hope you enjoy the pumpkin bread as much as I did! Happy Halloween<3

For More Cute Food Ideas

• Hello Kitty Cookies
• Rilakkuma macarons
• Hello Kitty Donuts

The post Halloween Pumpkin Dinner Rolls appeared first on Simply A Homebody.