THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

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This recipe for Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year. Just made the pumpkin pudding…LOVE IT! So easy and so yummy!! Thank you for this great addition to my fall desserts!” More Easy Pumpkin Desserts:

Walnuts: Add a layer of toastiness and crunch. You can substitute with pistachios, hazelnuts, almonds, or pecans if you’d like, or leave them off if you avoid nuts. To store: You can store leftover baklava pumpkin pie on the counter in a sealed container or in the fridge for up to 3 days. The phyllo will eventually begin to soften. That might be a good idea if you don’t trust your kids to operate a blender without some sort of pudding explosion happening all over the kitchen (that has definitely happened before in my kitchen!). As I’ve said already, this pumpkin pudding recipe couldn’t be simpler, but there are a couple of tips to note: Use Pure Pumpkin Puree, Not Canned Pumpkin Pie Filling. Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble.This pumpkin pie is best for the end of a festive meal, perhaps as the grand finale to celebratory fall-winter feasts with roasted leg of lamb, fried Brussels sprouts and a fresh orange and pomegranate salad.

I told myself I wouldn’t post any pumpkin recipes until October. But, it is the weekend and it is almost October. And you might want something dessert-y to make over the weekend. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix.Heat the oven to 200C (180C fan)/390F/gas 6. In the meantime, make the pecans and filling. Line a small baking tray with a sheet of baking paper and add the pecans. Pour over the maple syrup and mix with a spoon until the nuts are well coated. Bake for 10 minutes, stir to mix again, then bake for a final five minutes. Transfer the nuts to a plate to cool down and sprinkle over a pinch of sea salt. Once cool, roughly chop the pecans, wrap and set aside until serving (don’t put them in the fridge). Step 5: For the filling, beat the eggs in a large bowl. Mix in the maple syrup, almond milk, pumpkin spice and vanilla extract. Add the pumpkin puree. Beat together until well combined.

This easy dessert recipe is simple: Mix the filling, layer the phyllo dough and bake! It is easier to work with phyllo dough, though, if it’s well-thawed. Make sure to thaw overnight in your refrigerator, then for an hour on your counter to prevent tearing. If the dough does tear, don’t stress—there are many layers to make up any imperfections. Here are the steps: Keep the baking party going! Try your hand at traditional baklava, baklava cheesecake, or apple strudel. I figured we could celebrate all things pumpkin a few days early and it wouldn’t hurt anyone! Pumpkin Pudding IngredientsPour the filling into the pie case, then tap the tin on the counter a couple of times, to disperse any bubbles. Bake for an hour, then remove and leave to cool. Refrigerate for a few hours, or overnight, before serving. Extra virgin olive oil: The oil coats the phyllo dough as it bakes, making it crispy and flaky. A mild, smooth oil is essential for a delicious flavor. I like our fruity and buttery California Arbequina, but any high quality extra virgin olive oil you have will work well, just be sure it’s not too bitter or peppery. Honey: Sweetens the pie filling and is drizzled over the freshly baked pie, capturing that classic baklava spirit. Use an all natural, high quality variety that’s not too overpowering—I love the delicate herbal notes of our Greek Alfa honey with this recipe. Toffee Pumpkin Pudding Parfaits: Layer cubed Pumpkin Coffee Cake with Toffee Streusel, whipped cream, pumpkin pudding, and chopped up toffee bits. For extra decadence, add some Pumpkin Spice Salted Caramel Sauce!