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Pumpkin Spice Layered Pudding


  • 1 cup heavy cream
  • ⅓ cup sugar
  • 1 pkg. gelatin, bloomed in 3 tbsp cold water
  • 2 cups milk
  • ½ jar Bonne Maman Pumpkin Spice Spread
  • 6 empty Bonne Maman jars


Heat cream and sugar in a small pot until the temperature reaches 120°F.

Add bloomed gelatin and mix well.

Remove from heat and stir in milk.

Divide the base in half and stir in the Bonne Maman Pumpkin Spice Spread into one half.

Pour alternating layers (plain base and pumpkin base) into your empty Bonne Maman jars.

Chill in the refrigerator for 3 – 4 hours.

Serve and enjoy!

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