Pumpkin Pudding Trifle in Mason Jar

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Ingredients

pumpkin pudding trifle in mason jar
Yields: 6 trifles in pint size Mason jar
Ingredients:
6-7 cups spice cake, chopped into ¾’’ dices
For the pumpkin pudding:
½ cup fresh pumpkin puree, slightly whisked
2 cups whole milk
1/3 cup granulated sugar
3 large egg yolks, slightly beaten
2 tbsp cornstarch
3 tbsp unsalted butter, 1 tbsp quartered
¼ tsp kosher salt
¼ tsp grated nutmeg
2 tsp vanilla extract
For the chai-whipped cream:
1 ½ cups heavy whipping cream
¼ cup+ 2 tbsp chai tea, chilled
1 tbsp+ 1 ½ tsp granulated sugar
For whipped cream topping:
1 cup heavy whipping cream
½ tsp vanilla extract
1 tbsp granulated sugar
Ground cinnamon, to serve

Instructions

For the pudding, place sugar into a medium saucepan and combine cornstarch and a dash of kosher salt into it.
Tip ¼ cup milk into the pan and whisk in cornstarch until dissolved completely.
Beat in rest of the milk followed immediately by the beaten egg yolks until mixed thoroughly.
Bring the mixture to a simmer over moderate heat until bubbles begin to pop out, stirring often.
Lower the heat and continue to simmer gently, stirring continuously, for 5-10 minutes or until the pudding turns thicker.
Remove the pudding from heat once it coats the back of the spoon and stays firm instead of appearing runny.
Blend in butter until it melts into the pudding and is uniformly incorporated.
Fold in pumpkin puree along with vanilla extract until well combined and spice it up with a dash of grated nutmeg.
Pass this mixture through a fine mesh strainer, placed on a bowl to make it free of any lumps and transfer the strained mixture into 1 quart Mason jar.
Refrigerate for a couple of hours to set while you start working on chai-spiked whipped cream.
For that, place it its ingredients into a chilled mixing bowl and whisk using an electric stand mixer at high speed until it form soft peaks which holds its form.
Whisk the topping ingredients in a separate bowl, in a similar fashion until the mixture forms soft peaks and keep aside.
To assemble, split the spice cake chunks into 6 equal parts and stuff 1/3 of each part into a pint size Mason jar.
Briskly stir the chilled pudding to loosen it slightly and drop a couple of tbsp of it on top of each layer of cake.
Top it up with equal amount of chai whipped cream and scatter another 1/3 of each part of cake over it.
Repeat the layers until each Mason jar is nearly filled up and add a large blob of whipped cream topping on top.
Finish it off with a dash of ground cinnamon on top and serve chilled with a cookie on top.
Image credit: https://www.flickr.com/photos/personalcreations/15628352130/