Candy Corn Parfaits


In honor of the third most celebrated holiday, my department held a potluck at work. The potluck was the perfect opportunity to try this recipe, as sent to me by Grandma Mo.


  • 1 1/2 c. sugar
  • 1 c. flour
  • 1/2 tsp. salt
  • 6 egg yolks
  • 4 1/2 c. milk
  • 6 T. butter
  • 3 tsp. vanilla
  • yellow food coloring
  • Quick Pumpkin Mousse
  • cool whip
  • candy corn


  1. In medium saucepan, mix sugar with flour and salt. Whisk egg yolks into milk and stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring.
  2. Remove from heat and stir in butter and vanilla until butter is melted. Add yellow food coloring by drops until desired color is reached. Cover top with plastic wrap and set aside to cool.
  3. Make Quick Pumpkin Mousse.
  4. To assemble parfaits use a long-handled iced tea-spoon or pastry bag to carefully spoon or pipe an even layer of vanilla custard in bottom of clear glass or plastic cups. (There will be leftover custard.) Top with a layer of pumpkin mousse and then cool whip. Cover and chill. Just before serving, garnish with candy corn.

I wasn’t overly fond of this dish but the reviews from my coworkers were all positive. If you love (or even like, maybe) pumpkin, I think you’ll like this dessert.

Recipe rating:  1/2

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