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Halloween Pudding Cups

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!
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Prep Time 1 hour 45 minutes
Resting Time 4 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
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!
Keyword Halloween, Pudding