When I was little, Bewitched was one of my favorite TV shows. It used to be on in the early afternoons in syndication, on channel 11 or something. I’d rush home from school to try and catch it. I loved Samantha Stevens so much, and I wished I could just wiggle my nose and do magic like her and Tabitha. I even designed some Cupcake Rehab merchandise based on the show’s opening credits. It’s only fitting that I share this photo! Especially since I’m starting to think about what my jack-o-lantern this year will be. Previous years: Edgar Allan Poe, many varieties of cats, Sally from the Nightmare Before Christmas, Oogie Boogie and Jack Skellington (also from TNBC), pipe smoking pumpkins, regular jack-o-lanterns, witches on brooms and many more.
Jack-o-lanterns are kinda my thing.
So, today since we’re talking about jack-o-lanterns, I thought I’d post just a little a short and sweet little DIY/recipe post for you; in true Halloween-y fashion. These jack-o-lantern puddings are actually just pumpkin puddings in cute glasses that I DIY’ed. I mean, what are jack-o-lanterns made of? Pumpkins! Duh.
You’ve probably seen this idea or something similar all over the Internet. But do you know how it’s done? Nope- I didn’t buy jack-o-lantern glasses.
And no, I didn’t use a Sharpie.
I used black electrical tape.
Yep. I just
stole borrowed Jay’s electrical tape from his tool box, cut out shapes and stuck ’em on there. It peels right off and any gunk or adhesive left can easily be scrubbed off. Very easy. No lasting effects. And because it’s somewhat water resistant, the condensation from whatever you put in the glass won’t make it wipe off.
As for the pudding, that’s insanely easy too. Just a few ingredients and a bit of cooking and you’ve got yourself an easy and adorable Halloween dessert; great for both kids and adults alike. It’s like eating the creamiest, softest pumpkin pie ever. With no crust.
- 2 cups milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 large eggs, beaten
- 1 cup canned pumpkin puree (NOT PUMPKIN PIE FILLING!)
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin-pie spice
- Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.
- Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly.
- Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into heatproof glasses (Irish coffee glasses are perfect!) or custard cups. Let cool, and chill for about 30 minutes, or until pudding is set. Top with whipped cream & eat!
I made some fresh whipped cream for the tops and sprinkled some “Mexican Style” cinnamon-chili Olive & Sinclair chocolate bar shavings on. Ta-da! Genius. And it won’t break the bank. Chances are you already have electrical tape. And if you’re making a lot of pudding for a lot of sticky fingered little ones, clear plastic cups work too. And that way you can just toss ’em when they’re empty. SO EASY. You can do it on mason jars, too.
And if you use ready made pumpkin pudding or an instant mix, I won’t yell at you. But I will ask you to at least attempt the homemade stuff, so you can see it isn’t that hard.