THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

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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. 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.

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 Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor. 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.

That might be a good idea if you don’t trust your kids to operate a blender without some sort of pudding explosion happening all over the kitchen (that has definitely happened before in my kitchen!). 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.

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. Heat the oven to 200C (180C fan)/390F/gas 6. In the meantime, make the pecans and filling. Line a small baking tray with a sheet of baking paper and add the pecans. Pour over the maple syrup and mix with a spoon until the nuts are well coated. Bake for 10 minutes, stir to mix again, then bake for a final five minutes. Transfer the nuts to a plate to cool down and sprinkle over a pinch of sea salt. Once cool, roughly chop the pecans, wrap and set aside until serving (don’t put them in the fridge). I figured we could celebrate all things pumpkin a few days early and it wouldn’t hurt anyone! Pumpkin Pudding Ingredients Parfait glasses, small jars, or dessert cups are the perfect individual serving containers for this delicious dessert!

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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. Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight. Pumpkin Sugar Cookie Barsare a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors. 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. Keep the baking party going! Try your hand at traditional baklava, baklava cheesecake, or apple strudel.

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

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. Most store-bought phyllo doughs are sold by the pound, so you’ll use about half a box for this easy dessert recipe. To use up the remaining phyllo: Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble. 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:

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. Chocolate Pumpkin Pudding Parfaits: Layer cubes of my Easy Homemade Brownies with this pumpkin pudding and whipped cream.Walnuts: Add a layer of toastiness and crunch. You can substitute with pistachios, hazelnuts, almonds, or pecans if you’d like, or leave them off if you avoid nuts. For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting! Honey: Sweetens the pie filling and is drizzled over the freshly baked pie, capturing that classic baklava spirit. Use an all natural, high quality variety that’s not too overpowering—I love the delicate herbal notes of our Greek Alfa honey with this recipe.