12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon vanilla
1. Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Scoop to even out the inside.
2. In a bowl, mix the sugar, cocoa, cornstarch and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens.
3. Add the vanilla and mix again. Remove from the heat and pour into the hollowed-out pumpkins. Chill until ready to serve.
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