For Pumpkin Pudding
⅓ cup cornstarch
½ cup granulated sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon cloves
Pinch of salt
3 cups cold whole milk
¾ cup pureed pumpkin
1 tablespoon vanilla extract

For Vanilla Pudding
⅓ cup plus 1 tablespoon cornstarch
½ cup granulated sugar
Pinch of salt
3 cups cold whole milk
2 tablespoons vanilla extract

For Topping
1 cup granola
2 teaspoons cinnamon
1 teaspoon sugar

The Pudding
1. In a medium, heat-proof bowl whisk together cornstarch, sugar, cinnamon, nutmeg, cloves, salt, milk, and pumpkin until well blended. Place bowl over (not on) simmering water for approximately 15 to 20 minutes, stirring occasionally. Pudding is ready when mixture coats a spoon. Add vanilla and stir to combine.

2. Combine vanilla pudding ingredients and cook in the same manner as for pumpkin pudding. Add vanilla and stir to combine.

3. Chill pudding until ready to use.

Assembling the Topping and the Trifle
1. Combine granola, cinnamon, and sugar and stir to combine. Set aside.

2. Fill pastry bags with 1 flavor of pudding each.

3. In a tall, clear glass or decorative bowl, pipe in a layer of 1 pudding flavor until about 1-inch deep. Sprinkle top of pudding with granola mixture. Pipe in a second layer of the second flavor to the same depth. Sprinkle more granola mixture. Repeat until about 1-inch from the top of the glass. Sprinkle granola on top.

4. Serve immediately or chill and serve.

Makes about 16 4.5-ounce servings.

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Nikki Bowman
Written by Nikki Bowman
Nikki Bowman, a West Virginia native, is the founder and owner of New South Media, Inc., which publishes the critically acclaimed WV Living, WV Weddings, West Virginia Focus, Explore, and Morgantown magazines. In January 2015, her company also took over the editorial and design of Wonderful West Virginia magazine. She graduated from West Virginia University and received her master’s degree in Writing from DePaul University in Chicago.