Autumn is upon us and love it or hate it, pumpkin spice season is well underway. It all started with the introduction of the famous Starbucks ‘Pumpkin Spice Latte’ in 2003. Strangely enough, as a kid, I wasn’t crazy about pumpkin at all. But that was then, now I’m one of those who loves everything pumpkin.
The leaves are changing, the weather is cooling and the air is filled with the ‘flavors of fall’. With both apples & pumpkins in season right now its hard not to enjoy making use of them.
As usual, this recipe started out with a simple little no-cook pudding but got an upgrade with some spiced, caramelized apples. Yum!
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Ingredients
Pudding
- 2-96 gm pkg instant vanilla pudding
- 443 ml (15 oz) pure pumpkin puree (not pie filling)
- 3 cups milk
- 2 tsp pumpkin pie spice
- 3/4 tsp cardamom, optional
- Whipped cream & crushed gingersnap cookies for topping
Caramelized Apples & Cranberries
- 1 Tbsp butter,
- 1/3 cup brown sugar
- 1 Tbsp water
- 2 large apples, peeled, cored & small cubed
- 1/2 cup fresh cranberries
- 1 1/2 tsp orange zest
- 1/2 tsp anise powder
- 1/2 tsp cardamom
Ingredients
Pudding
Caramelized Apples & Cranberries
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Instructions
Caramelized Apples & Cranberries
- In a medium pot, melt butter then add water & sugar. When the caramel is golden brown, add the cranberries, swirling them into the caramel. When the cranberries begin to burst, add the apple & orange zest, then sprinkle with the spices. Lower the heat & simmer 5-10 minutes to thicken. Do not over cook the compote as it will thicken when cooled.
- Transfer to a heat resistant glass bowl & cool to room temperature, then cover & chill.
Pudding
- In a large bowl, beat pudding mix, pumpkin puree, milk, brown sugar & spices until smooth & creamy, about 1-2 minutes. Chill for an hour before assembling with fruit.
Assembly
- In serving glasses of choice, layer the pudding with caramelized fruit compote. Top with a dollop of whipped cream & a sprinkle of gingersnap crumbs if you wish.