There are classics that I stick to around certain holidays, but I am always on the look out for new & fun things to bring to the table. After all the classics are only classic because someone made them classic! So in the name of adding to my family traditions in my own way I went on a search for new Halloween treats. www.foodnetwork.com had the cutest Halloween treats. like this one below!

For this weeks spooky treat we look to the food networks Pudding Ghosts in our house. But they had all kinds of cool recipes on their Halloween page to inspire your creepy creations. Hopefully you will find something new to bring to your table & make a family tradition of your own.

Ingredients

Pudding:

• 1 package gelatin
• 2 cups whole milk
• 1 cup sugar
• 6 large egg yolks (reserve 2 whites for topping)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 (15-ounce) can pure pumpkin puree

Topping:

• 2 large egg whites
• 1/3 cups sugar
• 1/2 teaspoon cream of tartar
• 1 pinch fine salt
• Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.