Pumpkin Pudding Parfait

 

5.1 ounces vanilla pudding

12 ounces evaporated milk

15 ounces pumpkin puree

1 teaspoon pumpkin pie spice, plus extra for garnish

2 cups whipped cream, divided

1 cup roasted pecans, chopped

Place the instant vanilla pudding mix, evaporated milk and pumpkin puree in a large mixing bowl. Blend with an electric hand mixer until smooth. 

Place 1 ¾ cups of whipped cream into the pumpkin mixture along with the pumpkin pie spice. Mix until the cream is just combined.

Divide the roasted pecans into the bottom of 4 glasses.  Top the pecans with an equal amount of  the pumpkin pudding between the 4 glasses.  Refrigerate for 10 minutes or until you are ready to serve.

Garnish each glass with a dollop of the remaining whipped cream and sprinkle the top of the cream with some pumpkin pie spice. Serve.