Pumpkin Pie Peanut Brittle Pudding Cups

, Pumpkin Pie Peanut Brittle Pudding Cups, pumpkin pie pudding Cups with whipped cream and peanut brittle

Pumpkin Pie Peanut Brittle Pudding Cups

Today is National Pumpkin Spice day and since I used a little pumpkin pie spice to make these Pumpkin Pie Peanut Brittle Pudding Cups I figured it was a great time to share them. A combination of creamy pumpkin pie pudding and crunchy caramel slightly salty peanut brittle. Plus it’s October 1st and perfect time to break out the pumpkin. Don’t get me wrong I’m still over here craving all the apples and haven’t been huge into pumpkin this year like I have in years past. I’m not sure if it’s being pregnant or something else in the air this year.

Peanut Brittle is a hard candy confection made of melted sugar and raw peanuts with a slight caramel flavor. Hard and crunchy it is made as one sheet and broken into pieces that my mom has made every Christmas for as long as I can remember. I wasn’t a huge fan but I liked it and always had to have a little piece.

How this magical combination came to be is quite funny. Last month I was at Bath and Body Works and they had this Pumpkin Peanut Brittle candle that was calling my name. I opened the lid and it was instant love. Followed by so many ideas running through my head of how I would combine pumpkin and peanut brittle for a treat I knew my family would love, especially my dad.

Pumpkin Pie Peanut Brittle Pudding Cups, pumpkin pie pudding Cups with whipped cream and peanut brittle

Pumpkin Pie Peanut Brittle Pudding Cups

Pumpkin pie is a Thanksgiving staple and who doesn’t love pumpkin pie. Actually it’s not my favorite but only because I’m not a fan of pie crust or whipped cream. I still enjoy a small slice every year and just don’t eat the crust or add the whipped cream. However last year I did share a Vegan Marshmallow Meringue Pumpkin Pie that I like because it has a pretzel crust (I love pretzels) and is topped with a marshmallow meringue. Just happens to be another sweet and salty combo kind of like these Pumpkin Pie Peanut Brittle Pudding Cups.

Instead of asking my mom to make me peanut brittle, since she’s the expert, I decided to make it myself. Figuring eventually I should probably make it myself. I called her and got her recipe, which was funny because it said stir like H*LL and I almost wanted to add that but didn’t. Of course I had to try to make it healthier and put my spin so what did I do? I swapped the corn syrup for maple syrup. Great thought right? Well I was stirring and waiting for that magical 300F mark on my candy thermometer and POOF it dried into one big ball of maple sugar peanuts in a second. I threw it on a pan and it hardened into what actually turned out to be delicious crunchy candy coated peanuts. I can’t stop eating and my husband and dad are right there with me. They just didn’t look petty at all and I’ll save you my idea of what they look like. Now if I can perfect my oops and make them look good and turn them into something good I will be sharing that soon.

Pumpkin Pie Peanut Brittle Pudding Cups are an individual dessert that combines everything you love about pumpkin pie with a little sweetened peanut crunch on top for a salty and sweet combo that cannot be beat this holiday season. Although you don't need a holiday or reason to enjoy one. Gluten free and vegan friendly.

Pumpkin Pie Peanut Brittle Pudding Cups

I had to go with my mom’s tried and true recipe she’s made for over 30 years (as long as I can remember). You can make your own corn syrup or use corn syrup but as mentioned above I wouldn’t sub maple syrup or honey. That said you can also buy peanut brittle in many stores.

These Pumpkin Pie Peanut Brittle Pudding Cups are quick and easy to make ahead for your next get together or Thanksgiving and you can easily multiple for the number you need. Just pull them out just before serving and top with whipped cream and crunchy peanut brittle pieces.
Again being different I do things my own way and I add extra peanut brittle, stir it in and add a little more and omit the whipped cream. Hey you do what you like, want some chocolate add that too!

Eaten Pumpkin Pie Peanut Brittle Pudding Cups

Pumpkin Pie Peanut Brittle Pudding Cups can’t be resisted!

Today is Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

Print Recipe
Pumpkin Pie Peanut Brittle Pudding Cups
Pumpkin Pie Peanut Brittle Pudding Cups are an individual dessert that combines everything you love about pumpkin pie with a little sweetened peanut crunch on top for a salty and sweet combo that cannot be beat this holiday season. Although you don't need a holiday or reason to enjoy one. Gluten free and vegan friendly.
, Pumpkin Pie Peanut Brittle Pudding Cups, pumpkin pie pudding Cups with whipped cream and peanut brittle
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
servings (approx 2 1/2 cups)
Ingredients
Pumpkin Pie Pudding
  • 1 c pumpkin puree, not pumpkin pie filling
  • 1 2/3 c dairy free milk (I like Unsweetened or Sweetened Vanilla Ripple to make it thick and add protein)
  • 3 TBSP plus 2 tsp cornstarch
  • 1/3 c coconut palm sugar (Navitas Organics)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • pinch sea salt
Toppings
  • 1-2 c whipped cream (coconut whipped cream)
  • 1 c small Peanut Brittle pieces (recipe below or store bought)
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
servings (approx 2 1/2 cups)
Ingredients
Pumpkin Pie Pudding
  • 1 c pumpkin puree, not pumpkin pie filling
  • 1 2/3 c dairy free milk (I like Unsweetened or Sweetened Vanilla Ripple to make it thick and add protein)
  • 3 TBSP plus 2 tsp cornstarch
  • 1/3 c coconut palm sugar (Navitas Organics)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • pinch sea salt
Toppings
  • 1-2 c whipped cream (coconut whipped cream)
  • 1 c small Peanut Brittle pieces (recipe below or store bought)
, Pumpkin Pie Peanut Brittle Pudding Cups, pumpkin pie pudding Cups with whipped cream and peanut brittle
Instructions
  1. Whisk together all pumpkin pie filling ingredients, except vanilla, into a medium saucepan until there are no lumps. If you end up with lumps you can't get rid of you can blend it in a blender quick if needed.
  2. Place over medium heat and bring to a low bubble - not boil - whisking often.
  3. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly, about 5 minutes. During this process switch to a rubber spatula for whisk in vanilla.
  4. Divide mixture among 4 glass jars.
  5. Place in the refrigerator to set, at least 4 hours or overnight.
  6. Just before serving top pudding cups with whipped cream and Peanut Brittle pieces.
  7. Enjoy!
Print Recipe
Peanut Brittle
Peanut Brittle is a hard candy confection made of melted sugar and raw peanuts with a slight caramel flavor. Hard and crunchy it is made as one sheet and broken into pieces that my mom has made every Christmas for as long as I can remember. Gluten free and vegan friendly.
Peanut Brittle is a hard candy confection made of melted sugar and raw peanuts with a slight caramel flavor. Hard and crunchy it is made as one sheet and broken into pieces that my mom has made every Christmas for as long as I can remember. Gluten free and vegan friendly.
Course Dessert, Snacks
Prep Time 5 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 1 1/2 c sugar
  • 1 c corn syrup
  • 1/2 c water
  • 16 oz raw Spanish peanuts
  • 3 TBSP butter/ butter substitute/coconut oil
  • 2 tsp baking soda
  • 1 tsp vanilla
  • pinch of salt
Course Dessert, Snacks
Prep Time 5 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 1 1/2 c sugar
  • 1 c corn syrup
  • 1/2 c water
  • 16 oz raw Spanish peanuts
  • 3 TBSP butter/ butter substitute/coconut oil
  • 2 tsp baking soda
  • 1 tsp vanilla
  • pinch of salt
Peanut Brittle is a hard candy confection made of melted sugar and raw peanuts with a slight caramel flavor. Hard and crunchy it is made as one sheet and broken into pieces that my mom has made every Christmas for as long as I can remember. Gluten free and vegan friendly.
Instructions
  1. Line a rimmed cookie sheet with parchment paper and set aside.
  2. Measure our baking soda and salt and put in a small bowl so it is ready to add when needed along with measured vanilla in another.
  3. In a medium sauce pan (with a candy thermometer attached) bring sugar, corn syrup, and water to a boil stirring occasionally.
  4. Boil for approximately 10 minutes or until mixture reaches 240F on a candy thermometer.
  5. Once 240F is reached add Spanish peanuts and butter/coconut oil and continue to boil over medium heat stirring continuously until temperature reaches 300F.
  6. Remove from heat and quickly stir in soda, salt, and vanilla.
  7. Pour and spread mixture on parchment paper lined baking sheet.
  8. Let cool completely before breaking into pieces and storing in an airtight container.
  9. Enjoy!
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Pumpkin Pie Peanut Brittle Pudding Cups are an individual dessert that combines everything you love about pumpkin pie with a little sweetened peanut crunch on top for a salty and sweet combo that cannot be beat this holiday season. Although you don't need a holiday or reason to enjoy one. Gluten free and vegan friendly.

Pumpkin Pie Peanut Brittle Pudding Cups

 

Meatless Monday

Meatless Monday


30 Responses to Pumpkin Pie Peanut Brittle Pudding Cups

  1. October for me means it is finally time to give into the pumpkin recipes. I love a good creamy pudding!

  2. Ooh I love the sweet and salty combo. I’ll have to try making that pumpkin pudding!
    AZ@…And A Dash of Cinnamon recently posted…Dorm Room Edition: Snack Round Up with Chocolate Protein Pumpkin Mug Muffin [Clean, Low Carb, GF]My Profile

    • awhiskandtwowands says:

      I’m all about sweet and salty! The pudding is the same one I use in my pie recipe linked in the post so feel free to make it as a pie or into cups with a cookied crumble crust or whatever you’re craving!

  3. I do love me some peanut brittle-have not had that in forever. Sweet and salty is a great combo

  4. Liz says:

    I love that you made your own brittle! You are inspiring me to get creative this fall!
    Liz recently posted…Comment on Golden Milk Latte – Dairy Free, Vegan by SarahMy Profile

  5. Emily Kyle says:

    I love learning about what was special for other people and their traditions at Christmas time! And this looks incredible, I love all the flavor combinations here!

  6. Deryn says:

    OMG. NEED. I’ve been making EVERYTHING pumpkin lately, as expected. I even just eat it plain..lol, these puddings seem like they’d be a little more delicious than that though!

  7. Kristina says:

    OH WOW – I LOVE that you added peanut brittle to this! what an intriguing combination… and now I am craving peanut brittle…

  8. Jenna Urben says:

    Omg I love peanut brittle so much! Can’t wait to make it this season

  9. Your pumpkin pie alternative sounds amazing! I love the idea of making a pretzel crust adding a little slaty to the blend. The brittle would be a perfect complement.
    Kortney // Allergy Girl Eats recently posted…How I was changed by an anaphylactic reactionMy Profile

  10. WOW! This sounds amazing. I love those two flavors combined! You always think of the most creative ideas Sarah!
    Julie @ Running in a Skirt recently posted…5 Recipes to Try This OctoberMy Profile

  11. These little cups are adorable! Where did you get them? Would love to make a whole bunch of things in them!

  12. Yes these are the cutest! AND they look awesome!

  13. I seriously want to know what goes on in that brain of yours – you come up with the most creative recipe ideas Sarah!

    • awhiskandtwowands says:

      You’re not the only one! 😉 Crazy that it all started from smelling a candle and being reminded of a recipe my mom has made my whole life and how I would turn it into the perfect combo.

  14. Kathy Hester says:

    I never would have thought to add these together, but I can’t wait to try. You have a great sense of combinations.

  15. connor says:

    I absolutely love the idea of the pumpkin pie; it looks so creamy and delicious! Will have to try it.

  16. Two things I love in one delicious dessert!!!
    Shay Lachendro recently posted…Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese FrostingMy Profile

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