• Right before serving, fill six pint-sized mason jars, wine glasses, or dessert cups of your choice with two layers of each recipe component: Pumpkin Pudding, Pecan Crunch, and Maple-Sweetened Whipped Cream, finishing with a dollop of whipped cream. Dust tops with cinnamon or pumpkin pie spice if desired.

Pumpkin Pudding

• In a medium saucepan, whisk together sugar, salt, spices, and cornstarch until fully combined with no lumps.
• Stir in egg yolks until fully incorporated. Then stir in pumpkin completely.
• Place pan over medium low heat and stir in milk and cream until smooth. Continue stirring constantly as the mixture heats. Once the mixture begins to bubble and has thickened, remove from heat and stir in maple syrup.
• Continue to stir every 5 to 10 minutes as it cools to prevent a film from developing on top. If you are unable to stir regularly as it cools, cover with plastic wrap pressed onto the surface. Refrigerate once cooled.

Pecan Crunch

• In a small bowl, combine pecans and oats. Stir in other ingredients until moistened.
• Spread the mixture over a parchment sheet on a jelly roll pan or cookie sheet. Bake at 350℉ for 18 minutes or until toasted. The mixture will continue to dry and become crunchy after it's removed from the oven, so allow it to cool on the baking pan sheet. Store in an airtight container once completely cooled.

Maple-Sweetened Whipped Cream

• In a bowl or cup with high sides (to prevent spray), use a hand-mixer to whip until soft peaks form.