Chocolate Pudding
⅓ Cup dutch process cocoa powder
⅓ Cup granulated sugar
1 ½ Cups milk (or plant based milk alternative)
2 Egg Yolks
3 Tablespoons cornstarch
Pumpkin Pudding
⅓ Cup pumpkin puree
⅓ Cup granulated sugar
1 ½ Cups milk (or plant based milk alternative)
2 Egg Yolks
3 Tablespoons cornstarch
White Chocolate Pudding
1 4oz White chocolate bar, chopped fine
2 Tablespoons sugar
1 ½ Cups milk (or plant based milk alternative)
2 Egg Yolks
3 Tablespoons cornstarch
Topping
Oreo crumbs
Candy Pumpkins
Gummy worms
To make the white chocolate pudding: Place the chopped white chocolate, sugar, and milk in a pot. Heat over medium low heat until bubbles start to form along the edges of the pot.
While heating the milk, whisk together the egg yolks and cornstarch. This will create a very thick paste.
Once the milk mixture is heated, pour VERY SLOWLY into the egg mixture while whisking the whole time! This is a very important step. If you do not add slowly enough and do not constantly whisk, the eggs will scramble.
Continue whisking until there are no lumps. Pour back into the pot and cook over medium heat, stirring constantly until the mixture thickens to a pudding consistency.
Place plastic wrap directly over the top of the pudding (to prevent a film from forming) and cool for at least 2 hours in the refrigerator.
To make the pumpkin pudding : Place the pumpkin puree, sugar, and milk in a pot. Heat over medium low heat until bubbles start to form along the edges of the pot.
While heating the milk, whisk together the egg yolks and cornstarch. This will create a very thick paste.
Once the milk mixture is heated, pour VERY SLOWLY into the egg mixture while whisking the whole time! This is a very important step. If you do not add slowly enough and do not constantly whisk, the eggs will scramble.
Continue whisking until there are no lumps. Pour back into the pot and cook over medium heat, stirring constantly until the mixture thickens to a pudding consistency.
Place plastic wrap directly over the top of the pudding (to prevent a film from forming) and cool for at least 2 hours in the refrigerator.
To make the chocolate pudding: Place the cocoa powder, sugar, and milk in a pot. Heat over medium low heat until bubbles start to form along the edges of the pot.
While heating the milk, whisk together the egg yolks and cornstarch. This will create a very thick paste.
Once the milk mixture is heated, pour VERY SLOWLY into the egg mixture while whisking the whole time! This is a very important step. If you do not add slowly enough and do not constantly whisk, the eggs will scramble.
Continue whisking until there are no lumps. Pour back into the pot and cook over medium heat, stirring constantly until the mixture thickens to a pudding consistency.
Place plastic wrap directly over the top of the pudding (to prevent a film from forming) and cool for at least 2 hours in the refrigerator.
When you are ready to assemble the dirt cups, take the puddings out of the refrigerator and layer in plastic cups. Top with crushed Oreos, candy pumpkins and gummy worms.
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