Pumpkin Spiced Butterscotch Pudding Parfaits Recipe

Pumpkin Spiced Butterscotch Pudding Parfaits Recipe

Sometimes there are just not enough words to describe the good things in life. This especially applies to butterscotch desserts. These pretty pumpkin spiced butterscotch pudding parfaits made their debut this week at the Puyallup Fair.

I demonstrated these and a few other cozy fall recipes in the home arts department. If you were there, thank you for joining the fun! The other recipes I made were Saucy Balsamic Burgers and pancakes; and then I got nervous while my ingredients were mixed up and mentioned the drunken triple berry sauce pancakes (just add a little bourbon) to kill time; and because I’m prone to getting sidetracked when I drink too much Diet Coke, I muttered something about crepes and overnight waffles; and as a repercussion of lunchtime being right around the corner, I believe I mentioned how to cook a filet mignon steak. Sometimes I run on a little bit. I’m sorry. You’re welcome. I’m sorry.

You can read more about Joey Fatone’s recent visit to The Old Hen here. And you can read about Koji Yakusho’s visit here. I will update again when Disney lets us know when our episode with Joey will air. To stay in the know about this and get new recipes as they’re posted in your email inbox, you can subscribe to our posts over here a little, up on the right. —>

And, finally, if you enjoy blogs that feature wordy, run-on sentences and yummy recipes, you can vote my blog for the best food blog in the Northwest here.


  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 8 ounces butterscotch chips
  • 1 tablespoon pumpkin spice
  • 1/2 cup chopped pecans or fun sprinkles (for garnish)
Place powdered sugar, cornstarch, and salt in a medium sauce pan. Whisk these ingredients together to them up to help prevent lumps.

Add milk, vanilla and egg yolks and whisk again until eggs are fully beaten and all the ingredients become one.

Amen. Now it’s safe to turn the burner on to medium heat. Whisk occasionally to help ingredients to keep from sticking on the bottom of the pan. When pudding mixture gets hot, add butterscotch chips and butter. Continue to whisk as the pudding comes to a slight boil. Turn off heat and whisk occasionally until butterscotch chips are fully melted.


Whisk in the best pumpkin spice money can buy. Unfortunately, not all spice blends are created equal. I’ve tried some not-so-appealing brands before so it’s important to find the one that fits your liking.

Allow pudding to cool to room temperature and place a piece of plastic wrap over it so it’s touching the pudding. This will prevent a layer of skin from forming on top while it cools. Place in fridge for a couple of hours.


  • 1 package graham crackers (or 9 crackers)
  • 6 ounces melted butter

Place graham crackers into a food processor. Process until small & crumbly.

Pour in melted butter and continue to process.

Press mixture into bottom of parfait dishes.

Make homemade whoop cream. Layer with puddingy goodness on top of graham cracker crust. Top with chopped pecans or fall-ish sprinkles.


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *