Add the pumpkin pie filling. Add the pumpkin filling and use a rubber spatula to spread so it’s even throughout. Extra virgin olive oil: The oil coats the phyllo dough as it bakes, making it crispy and flaky. A mild, smooth oil is essential for a delicious flavor. I like our fruity and buttery California Arbequina, but any high quality extra virgin olive oil you have will work well, just be sure it’s not too bitter or peppery.

You’ll need 4 simple ingredients to make this pumpkin pudding recipe.I bet you have most of them already.I only had to buy the pudding mix.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! 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.

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 Keep the baking party going! Try your hand at traditional baklava, baklava cheesecake, or apple strudel. 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:

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Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight. Prepare the pumpkin pie filling. In a large mixing bowl, add 1 (15-ounce) can pumpkin puree, 3 eggs, ¼ cup honey, 3 tablespoons sugar, and ¼ cup milk. Season with 1 teaspoon vanilla extract and cinnamon, ½ teaspoon ground ginger, allspice, and nutmeg, and a small pinch of kosher salt. Whisk to combine. Tip: The Blendtec Blender is my absolute favorite blender. We use it almost every day for all sorts of recipes, including this Easy Pumpkin Pudding. Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor. Step 4: Preheat the oven to 180 °C./160°C fan/ gas mark 4. Bake the pastry for 8-10 minutes and set aside.

To make pumpkin puree, cut a small Hokkaido pumpkin in wedges, remove the seeds, and bake the pumpkin at 200 °C/180°C fan/ gas mark 6 until soft (about 30-45 minutes, depending on the size). Let cool and place in a food processor. Puree until smooth. Use immediately or refrigerate in an airtight container up to 4 days. 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. Step 1: Let’s start with our delicious vanilla pumpkin pie. To prepare the pastry mix together the flour, sugar, and salt in a large mixing bowl, until well combined. Add the cold butter in cubes and rub into the dry ingredients until you have small crumbs. Add the egg and vanilla paste and knead with cold hands until all ingredients are incorporated. Wrap and chill for 15 – 20 minutes. 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

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This pumpkin pie is best for the end of a festive meal, perhaps as the grand finale to celebratory fall-winter feasts with roasted leg of lamb, fried Brussels sprouts and a fresh orange and pomegranate salad. Store the pumpkin spice pudding in the refrigerator in an airtight container until you are ready to serve it.It is best served chilled and will last up to 5 days. Desserts Using This Pumpkin Pudding Earlier this week, whilst sipping my festively flavoured hot chocolate, sporting my pumpkin face mask, luxuriating in pumpkin bath-bombed water, lathering up with Vanilla Pumpkin Shower Cream, I wondered if I might be taking the autumn a touch too seriously…but then I realised, that’s just not possible, as autumn rules, so I could not have been happier to get my hands on the new The Body Shop Vanilla Pumpkin range. You could also top the whipped cream with some chocolate curls.But these extra steps definitely aren’t necessary. How to Store Pumpkin Pudding Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix.

No, definitely not! You can make the recipe in a mixing bowl with a wire whisk like the instant pudding box instructions tell you to. Prepare the walnut crumble. In a small bowl, combine 1 cup of finely chopped walnuts, 2 tablespoons of sugar, and 1 tablespoon of cinnamon. Mix well. Chocolate Pumpkin Pudding Parfaits: Layer cubes of my Easy Homemade Brownies with this pumpkin pudding and whipped cream.Pumpkin Sugar Cookie Barsare a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors. Add the instant vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice blend to the jar of your blender.