The Best Pumpkin Pudding Recipe | Rich and Dense Autumn Dessert for Halloween and Thanksgiving
Distinct from its Western counterparts, Japanese Kabocha boasts a sweet and nutty flavor profile, making it an ideal candidate for creating a uniquely delectable pumpkin pudding. Its vibrant orange hue and natural sweetness add an extra layer of richness to this seasonal dessert.
With each spoonful, savor the velvety texture and rich, pumpkin goodness that Kabocha brings to this delightful pudding. The subtle sweetness, coupled with the nutty undertones, creates a dessert experience that beautifully encapsulates the spirit of fall.
Japanese Kabocha Pumpkin Pudding is more than just a dessert; it’s a celebration of the season’s bounty and a journey through the rich tapestry of autumn flavors. Whether shared with loved ones or enjoyed in quiet solitude, let this pudding be a comforting reminder of the simple joys found in the heartwarming embrace of fall.
- 1 bowl
- 1 pot
- 1 mold 20cm (7 inches) diameter
- 75 g sugar
- 1 tbs water
- 2 tbs boiling water
- 150 g pumpkin puree
- 75 g (2.7oz) sugar
- 3 large eggs
- 1 cup (240ml) whole milk
- ⅓ cup (80ml) heavy cream
- Vanilla, rum, cinnamon to your preference
Prepare the mold
- Grease the inside with the vegetable oil you have on your hand.I recommend using flavorless vegetable oil like grapeseed oil.Some people use butter, but the butter will solidify, and it's going to make an unpleasant texture on the surface. So I use vegetable oil.
- Put your sugar for caramel into a nonstick frying pan, and sprinkle 1 tablespoon of water. Turn the heat to medium-high.Keep cooking until the sugar dissolves.Do not touch the sugar but Just keep your eye on it, until it starts browning.
- Meanwhile, prepare the boiling water.Pour Approximately two tablespoons of boiling water. It's going to splash all over the kitchen counter, so be careful not to burn yourself. Keep the distance from the frying pan.While still hot, pour into the prepared mold.
Preheat the oven to 180°C.
- Shave off the skin from the pumpkin and cut it into bite-size pieces.Cover with a piece of plastic wrap and cook in In the microwave for two minutes at 800 W or until done.Mash your pumpkin well.
- Pour your whole milk and half of the sugar and spices into the pot and bring it to a Simmer.
- Crack your egg into a bowl and Whisk until egg yolks and whites are well combined.We will whisk back-and-forth to cut the egg white into pieces, So that your eggs are combined well.Add the rest of the sugar and mix well.
- Add 2 to 3 tablespoons of egg mixture into the pumpkin purée and whisk well. The pumpkin is still quite hot so that you have to add your egg gradually To avoid cooking the eggs in pumpkin.Add the rest of the egg mixture in two stages and whisk well.Add hot milk mixture Little by little.
- And then add heavy cream.Add vanilla and rum if you want.Pass through a sieve and pour into a measuring cup to easy to work with the Next step.
- Put prepared mold onto a baking tray lined with kitchen towel.Set a baking tray in the middle rack and pour the pudding mixture.And then for in the hot boiling water in a baking tray.When you pour all the pudding mixture on the countertop when you bring it to oven, you're going to spill it over the baking tray.But make sure that the baking tray is securely set on the inside of the oven.Bake in the oven for 20 to 25 minutes until done.
- when you touch the center and it's bounce back, it is cooked.If you are not sure It is cooked or not, insert a bamboo skewer in the center, and the liquid is not coming out from the hole, it is cooked.
- Leave it until it comes to room temperature and chill in the refrigerator For at least 2 to 3 hours to overnight.When you take it out, heat the bottom for a few seconds directly on the burner, then run to palette knife around the edges. Put the plate on top and then flip. Shake gently to unmold.