Layered Pumpkin Spice Pudding Graveyard Parfaits

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spiced pumpkin pudding layered with crushed chocolate cookies and topped with ghost-shaped meringue for a festive Halloween treat. This American-inspired Halloween recipe, ready in about 105 minutes, pairs instant pumpkin spice pudding mix, cold milk, whipped topping for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 75 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 1 package (3.4 oz) instant pumpkin spice pudding mix with 2 cups cold milk for 2 minutes until thickened, then fold in 1 cup whipped topping gently until smooth.
  2. Step 2: Crush 15 chocolate sandwich cookies finely and set aside for the 'dirt' layer.
  3. Step 3: To make ghost meringues, preheat oven to 225°F. Beat 2 large egg whites with 1/4 cup granulated sugar and 1/2 tsp vanilla extract using an electric mixer on high speed until stiff, glossy peaks form.
  4. Step 4: Spoon meringue into a piping bag fitted with a round tip and pipe ghost shapes onto a parchment-lined baking sheet about 1.5 inches tall.
  5. Step 5: Bake meringues for 1 hour 15 minutes, then turn off oven and leave meringues inside to dry for another hour.
  6. Step 6: Assemble parfaits by layering 1/4 cup pumpkin pudding, then 2 tbsp crushed cookies, repeat once more, and top with a ghost meringue.
  7. Step 7: Use black decorating gel to pipe eyes and mouths on each ghost just before serving for a spooky effect.

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