[instructions]

Pumpkin Pudding:
1/3 cup cornstarch
1/2 cup granulated sugar
1/2teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Pinch of salt
3 cups cold whole milk
3/4 cups pumpkin pie filling
1 tablespoon vanilla extract

Vanilla Pudding:
1/3 cup plus 1 tablespoon cornstarch
½ cup granulated sugar
Pinch of salt
3 cups cold whole milk
2 tablespoon vanilla extract
Praline Crumble:

1/2 cups toffee bits
1/2 cups granola
Instructions:

[instructions]
Pumpkin Pudding:

Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add pumpkin pie and stir to combine. Add vanilla and stir to combine.

Vanilla Pudding:

Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.
Praline Crumble:

Place toffee bits and granola in a bowl and mix to combine.

Assemble:

Fill pastry bags with each flavor of pudding.
Pipe a pumpkin layer onto bottom of glass.
Sprinkle praline mixture on top pumpkin layer.
Pipe vanilla pudding on top of granola and praline layer.
Continue layering by repeating steps 2-4.