Go Back

Pumpkin Patch Pudding Cups

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Makes 12 cups

Ingredients

  • 1 packet 96 g / 3.4 oz instant vanilla pudding mix
  • 480 ml 2 cups cold whole milk
  • Orange gel food colouring enough to tint the pudding a deep orange
  • 200 g 7 oz chocolate sandwich cookies, crushed to crumbs (about 20 cookies)
  • 36 small candy pumpkins
  • 12 clear plastic or glass cups 200 ml / 7 oz capacity
  • Whipped cream in a can for the base layer (optional)
  • 12 short pretzel sticks optional, as stems in the candy pumpkins

Instructions

  • Whisk the instant pudding mix and cold milk together for 2 minutes until thickened. Add orange gel food colouring a few drops at a time, whisking in, until the pudding is a deep pumpkin orange.
  • Refrigerate the pudding for 5 minutes to firm it up slightly.
  • Spoon a layer of crushed cookies into the base of each cup, about 2 tablespoons deep.
  • Spoon or pipe the orange pudding on top of the cookie layer, filling each cup about two-thirds full.
  • Refrigerate for at least 1 hour or up to 24 hours until the pudding is set.
  • Just before serving, scatter a second thin layer of cookie crumbs over the pudding surface to look like fresh soil.
  • Press three candy pumpkins into each cup, pushing them slightly into the crumbs so they stand upright. If using, tuck a short pretzel stick behind each pumpkin as a stem.