THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

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Toffee Pumpkin Pudding Parfaits: Layer cubed Pumpkin Coffee Cake with Toffee Streusel, whipped cream, pumpkin pudding, and chopped up toffee bits. For extra decadence, add some Pumpkin Spice Salted Caramel Sauce!

Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight. Take the dough out of the fridge, then unwrap, keeping the paper. On a clean, floured work surface, roll out the dough into a 32cm-diameter circle. Using the rolling pin to help you, carefully lift the pastry circle into the pie tin, then, using your thumbs, gently help it into the edges and up the sides. This easy dessert recipe uses mostly pantry basics to create a new twist on an old favorite. It's fusion food at it's finest. You’ll need: Step 3: On a floured surface roll out pastry slightly larger than the baking tin. Carefully transfer the dough to the pan, trim any excess dough from the edges of the tin using a sharp knife. Roll out the excess dough and cut out leaves with a cutter or create a template out of parchment paper and cut around it. Chill for 15 to 20 minutes in the fridge.To store: You can store leftover baklava pumpkin pie on the counter in a sealed container or in the fridge for up to 3 days. The phyllo will eventually begin to soften. As I’ve said already, this pumpkin pudding recipe couldn’t be simpler, but there are a couple of tips to note: Use Pure Pumpkin Puree, Not Canned Pumpkin Pie Filling. Make dinner party appetizers: Try traditional finger foods like Sigara Boregi (Turkish Cheese Rolls), Greek Tiropitakia (Feta Hand Pies). Or, fork and knife it with the sweet and savory baked feta with honey. Step 5: For the filling, beat the eggs in a large bowl. Mix in the maple syrup, almond milk, pumpkin spice and vanilla extract. Add the pumpkin puree. Beat together until well combined. Keep the baking party going! Try your hand at traditional baklava, baklava cheesecake, or apple strudel.

To make this in advance assemble the pie one night ahead and kept in the fridge unbaked. Cover it with plastic wrap so the phyllo does not dry out. For best results bake it the day you plan to serve it. Once baked, it can be left uncovered on the counter before serving. Chocolate Pumpkin Pudding Parfaits: Layer cubes of my Easy Homemade Brownies with this pumpkin pudding and whipped cream. I told myself I wouldn’t post any pumpkin recipes until October. But, it is the weekend and it is almost October. And you might want something dessert-y to make over the weekend.For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. How to Make Pumpkin Pudding To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) You could also top the whipped cream with some chocolate curls.But these extra steps definitely aren’t necessary. How to Store Pumpkin Pudding For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting!

Add the walnut crumble. Brush the final sheet with olive oil, then sprinkle about ¾ of the walnut mixture to cover the bottom of the pan. Keep the remaining phyllo sheets covered for now.

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Just made the pumpkin pudding…LOVE IT! So easy and so yummy!! Thank you for this great addition to my fall desserts!” More Easy Pumpkin Desserts: This pumpkin pudding is great as a base for making fun parfaits. Here are a few different pumpkin pudding desserts to get your creative juices flowing! Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor. Pour the filling into the pie case, then tap the tin on the counter a couple of times, to disperse any bubbles. Bake for an hour, then remove and leave to cool. Refrigerate for a few hours, or overnight, before serving. Add the instant vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice blend to the jar of your blender.

Step 6: Pour the filling onto the pastry case and bake 50-60 minutes until filling is set. After 15 minutes of baking, place the pastry leaves on top of the pie. Why choose between pumpkin pie or baklava when you can have both? This easy dessert recipe has classic pumpkin pie flavors but a crispy phyllo crust, cinnamon-walnut crumble, and a decadent honey drizzle inspired by baklava. A little bit nostalgic yet totally unexpected, it’s the best of both worlds! Photo Credits: Andrea Gralow The crispy phyllo crust brings an elegance and the cinnamon and walnut crumble with honey drizzle brings the wow-factor! This baklava pumpkin pie might look like it was made by a fancy pastry chef, but no special training is required to pull off this easy dessert recipe. It only takes about 10 minutes to put together!

Prepare the phyllo. Soak and wring out two clean kitchen towels so they’re very lightly damp. Lay one on your work surface, then unwrap and unroll the phyllo sheets over the towel. Place the second lightly damp towel on top. This will keep the phyllo from drying and breaking as you work.