Ingredients

• One 15-ounce can pumpkin puree
• 1/3 cup sugar
• 1/4 cup honey
• 2 tablespoons sweetened condensed milk
• 1 tablespoon pumpkin spice mix
• 2 teaspoons vanilla extract
• Pinch salt
• 1 1/2 cups heavy cream
• 1 cup toffee bits or your favorite Halloween candy bar, crushed

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Instructions

1. Watch how to make this recipe.
2. Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
3. In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
4. Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
5. To serve, top with toffee bits or your favorite candy bar.