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Nutrition Facts

Instructions

• STEP 1

  Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

• STEP 2

  Using a box grater, coarsely grate cream cheese into another medium bowl; add cinnamon and nutmeg. Use a silicone spatula or fork to soften and combine the cream cheese mixture, creating a smooth cream.

  • 1 (8 oz) block cream cheese
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg, ground

• STEP 3

  Using a strainer, sift powdered sugar into the bowl with the cream cheese. Use the spatula or fork to mash and combine the mixture until smooth and no lumps remain.

  • 1 cup powdered sugar

• STEP 4

  Add pumpkin to the cream cheese mixture and fold to combine. Set aside.

  • 1 (15 oz) can pure pumpkin purée

• STEP 5

  Remove bowl from the freezer. Pour cold cream into the bowl.

  • 8 fl oz (1 cup) heavy cream

• STEP 6

  Add sugar and vanilla to the bowl with the cream; use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 3 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

  • 2 tsp powdered sugar
  • ½ tsp vanilla extract

• STEP 7

  Transfer half the whipped cream to the bowl with the pumpkin mixture (reserve remaining whipped cream for garnish). Using a silicone spatula, gently fold the two together to combine the pudding.

• STEP 8

  Finely chop pecans.

  • ¼ cup pecans, dry roasted

• STEP 9

  Divide pudding between glasses. Top with remaining whipped cream, pecans, and cinnamon. Enjoy!

  • ⅛ tsp cinnamon