Pumpkin Pie Pudding Cups with Whipped Cream & Pecans

[Sincerely-Food-Chef]

Ingredients

• 1 (8 oz) block cream cheese
• 8 fl oz heavy whipping cream
• ¼ cup pecans, dry roasted
• 1 (15 oz) can pure pumpkin purée
• cinnamon, ground
• nutmeg, ground
• powdered sugar
• vanilla extract

Instructions

1. Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)
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
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
4. Add pumpkin to the cream cheese mixture and fold to combine. Set aside.
   • 1 (15 oz) can pure pumpkin purée
5. Remove bowl from the freezer. Pour cold cream into the bowl.
   • 8 fl oz (1 cup) heavy cream
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
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.
8. Finely chop pecans.
   • ¼ cup pecans, dry roasted
9. Divide pudding between glasses. Top with remaining whipped cream, pecans, and cinnamon. Enjoy!
   • ⅛ tsp cinnamon