Pumpkin Pie Peanut Brittle Pudding Cups

Today is National Pumpkin Spice day and since I used a little pumpkin pie spice to make these Pumpkin Pie Peanut Brittle Pudding Cups I figured it was a great time to share them. A combination of creamy pumpkin pie pudding and crunchy caramel slightly salty peanut brittle. Plus it’s October 1st and perfect time to break out the pumpkin. Don’t get me wrong I’m still over here craving all the apples and haven’t been huge into pumpkin this year like I have in years past. I’m not sure if it’s being pregnant or something else in the air this year.

Peanut Brittle is a hard candy confection made of melted sugar and raw peanuts with a slight caramel flavor. Hard and crunchy it is made as one sheet and broken into pieces that my mom has made every Christmas for as long as I can remember. I wasn’t a huge fan but I liked it and always had to have a little piece.

How this magical combination came to be is quite funny. Last month I was at Bath and Body Works and they had this Pumpkin Peanut Brittle candle that was calling my name. I opened the lid and it was instant love. Followed by so many ideas running through my head of how I would combine pumpkin and peanut brittle for a treat I knew my family would love, especially my dad.

Pumpkin pie is a Thanksgiving staple and who doesn’t love pumpkin pie. Actually it’s not my favorite but only because I’m not a fan of pie crust or whipped cream. I still enjoy a small slice every year and just don’t eat the crust or add the whipped cream. However last year I did share a Vegan Marshmallow Meringue Pumpkin Pie that I like because it has a pretzel crust (I love pretzels) and is topped with a marshmallow meringue. Just happens to be another sweet and salty combo kind of like these Pumpkin Pie Peanut Brittle Pudding Cups.

Instead of asking my mom to make me peanut brittle, since she’s the expert, I decided to make it myself. Figuring eventually I should probably make it myself. I called her and got her recipe, which was funny because it said stir like H*LL and I almost wanted to add that but didn’t. Of course I had to try to make it healthier and put my spin so what did I do? I swapped the corn syrup for maple syrup. Great thought right? Well I was stirring and waiting for that magical 300F mark on my candy thermometer and POOF it dried into one big ball of maple sugar peanuts in a second. I threw it on a pan and it hardened into what actually turned out to be delicious crunchy candy coated peanuts. I can’t stop eating and my husband and dad are right there with me. They just didn’t look petty at all and I’ll save you my idea of what they look like. Now if I can perfect my oops and make them look good and turn them into something good I will be sharing that soon.

I had to go with my mom’s tried and true recipe she’s made for over 30 years (as long as I can remember). You can make your own corn syrup or use corn syrup but as mentioned above I wouldn’t sub maple syrup or honey. That said you can also buy peanut brittle in many stores.

These Pumpkin Pie Peanut Brittle Pudding Cups are quick and easy to make ahead for your next get together or Thanksgiving and you can easily multiple for the number you need. Just pull them out just before serving and top with whipped cream and crunchy peanut brittle pieces.
Again being different I do things my own way and I add extra peanut brittle, stir it in and add a little more and omit the whipped cream. Hey you do what you like, want some chocolate add that too!

Today is Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

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Pumpkin Pie Peanut Brittle Pudding Cups

Pumpkin Pie Peanut Brittle Pudding Cups are an individual dessert that combines everything you love about pumpkin pie with a little sweetened peanut crunch on top for a salty and sweet combo that cannot be beat this holiday season. Although you don't need a holiday or reason to enjoy one. Gluten free and vegan friendly.

Course

Dessert

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

4 hours

Servings

servings (approx 2 1/2 cups)

Ingredients

Pumpkin Pie Pudding

• 1 c pumpkin puree, not pumpkin pie filling
• 1 2/3 c dairy free milk (I like Unsweetened or Sweetened Vanilla Ripple to make it thick and add protein)
• 3 TBSP plus 2 tsp cornstarch
• 1/3 c coconut palm sugar (Navitas Organics)
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• pinch sea salt

Toppings

• 1-2 c whipped cream (coconut whipped cream)
• 1 c small Peanut Brittle pieces (recipe below or store bought)

Course Dessert Prep Time 5 minutes Cook Time 15 minutes Passive Time 4 hours Servings servings (approx 2 1/2 cups) Ingredients Pumpkin Pie Pudding 1 c pumpkin puree, not pumpkin pie filling 1 2/3 c dairy free milk (I like Unsweetened or Sweetened Vanilla Ripple to make it thick and add protein) 3 TBSP plus 2 tsp cornstarch 1/3 c coconut palm sugar (Navitas Organics) 1 tsp pumpkin pie spice 1 tsp vanilla extract pinch sea salt Toppings 1-2 c whipped cream (coconut whipped cream) 1 c small Peanut Brittle pieces (recipe below or store bought)

Instructions

1. Whisk together all pumpkin pie filling ingredients, except vanilla, into a medium saucepan until there are no lumps. If you end up with lumps you can't get rid of you can blend it in a blender quick if needed.
2. Place over medium heat and bring to a low bubble - not boil - whisking often.
3. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly, about 5 minutes. During this process switch to a rubber spatula for whisk in vanilla.
4. Divide mixture among 4 glass jars.
5. Place in the refrigerator to set, at least 4 hours or overnight.
6. Just before serving top pudding cups with whipped cream and Peanut Brittle pieces.
7. Enjoy!

Print Recipe

Peanut Brittle

Peanut Brittle is a hard candy confection made of melted sugar and raw peanuts with a slight caramel flavor. Hard and crunchy it is made as one sheet and broken into pieces that my mom has made every Christmas for as long as I can remember. Gluten free and vegan friendly.

Course

Dessert, Snacks

Prep Time

5 minutes

Cook Time

30 minutes

Servings

cups

Ingredients

• 1 1/2 c sugar
• 1 c corn syrup
• 1/2 c water
• 16 oz raw Spanish peanuts
• 3 TBSP butter/ butter substitute/coconut oil
• 2 tsp baking soda
• 1 tsp vanilla
• pinch of salt

Course Dessert, Snacks Prep Time 5 minutes Cook Time 30 minutes Servings cups Ingredients 1 1/2 c sugar 1 c corn syrup 1/2 c water 16 oz raw Spanish peanuts 3 TBSP butter/ butter substitute/coconut oil 2 tsp baking soda 1 tsp vanilla pinch of salt

Instructions

1. Line a rimmed cookie sheet with parchment paper and set aside.
2. Measure our baking soda and salt and put in a small bowl so it is ready to add when needed along with measured vanilla in another.
3. In a medium sauce pan (with a candy thermometer attached) bring sugar, corn syrup, and water to a boil stirring occasionally.
4. Boil for approximately 10 minutes or until mixture reaches 240F on a candy thermometer.
5. Once 240F is reached add Spanish peanuts and butter/coconut oil and continue to boil over medium heat stirring continuously until temperature reaches 300F.
6. Remove from heat and quickly stir in soda, salt, and vanilla.
7. Pour and spread mixture on parchment paper lined baking sheet.
8. Let cool completely before breaking into pieces and storing in an airtight container.
9. Enjoy!

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