- Level: Easy
- Total: 6 hr 25 min (includes chilling times)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 360
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 35 g
- Protein
- 3 g
- Cholesterol
- 63 mg
- Sodium
- 47 mg
- Level: Easy
- Total: 6 hr 25 min (includes chilling times)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 360
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 35 g
- Protein
- 3 g
- Cholesterol
- 63 mg
- Sodium
- 47 mg
Ingredients
Directions
- Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
- In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
- Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
- To serve, top with toffee bits or your favorite candy bar.
