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In the USA, pumpkins are associated with Halloween. They can be used for carving jack-o-lanterns or for cooking. And we know how difficult carving pumpkins is, so I will stick to the cooking part to get into the holiday mood. I made this pudding for the first time and found it to be quite delightful.
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Pumpkin Pudding
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
For the pudding
• 300 g/11 oz pumpkin, kabocha squash or butternut squash (fresh recommended), skinned and cooked[1], otherwise, canned pumpkin is fine
• 100 g/ ½ cup granulated white or light brown sugar
• 300 ml/ 1¼ cup whole milk
• 75 ml/ 1/3 cup heavy whipping cream
• 3 whole large eggs, plus 1 egg yolk
• 1½ tsp pure vanilla extract
[1] To make peeling easier and faster, it is best to cook pumpkin/squash first, by steaming or boiling in a pot, baking in oven, or best to microwave. When cooked, outer skin gets soft and by pulling, it simply comes off. Because the skin can be quite tough, very carefully, cut pumpkin/squash in half, scrape all seeds out, place it on a pie dish, cut side down, microwave at high, a few minutes at a time (depending on the size, it will take longer) until soft and cooked. Let it cool until it can safely be handled.
• 6 ramekins, 160 ml/ 5.5 oz capacity
• oven-safe, deep pan/Pyrex for bain Marie
• kettle with boiling water
For maple whipped cream topping[2]
• 120 ml/ 1 cup heavy whipping cream
• 1 Tbsp pure maple syrup
[2] Place beater’s mixing bowl and whisk attachment(s) in freezer/refrigerator for 15 minutes. Then place whipping cream and maple syrup in bowl and beat until soft peaks form. Put in refrigerator until ready to use.
DIRECTIONS
◊ Position a rack in middle of the oven and preheat to 175°C / 350°F.
◊ Add to the blender, cooled pumpkin/squash, sugar, milk, and blend until pumpkin/squash is well puréed and sugar dissolved. Add cream, eggs, vanilla, and pulse (off and on) to blend but avoid too much foam forming.
◊ Pour mixture into ramekins. With spoon, gently remove excess foam on the top for smoother finish. Place ramekins in oven-safe pan. Place pan in oven and very carefully pour boiling water in the side of pan, half-way up the ramekins. Bake for 25 ~ 35 minutes or until pudding is firmly cooked in the ramekins. Very carefully remove pan from the oven. If too heavy or full with hot water, using heat-safe gloves, remove ramekins from pan and place them in a heat-safe tray. Place tray in refrigerator for 4+ hours, so puddings chill completely.
◊ Pipe maple whipped cream generously on top and serve.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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Oh yum! My favorite part of Thanksgiving besides getting together is eating the pumpkin pie. I love anything with pumpkin from yogurt, cake to your delicious pudding.
I don’t crave for pumpkin goods all year round, except during Thanksgiving. Then I like to have anything pumpkin through the end of the year. Check out my → pumpkin muffins! 😛
I love Kadoo, this looks heavenly 🙂
If butternut squash is available in your area, it is easier and tastier… give it a try! 😛
What a light and airy pudding you’ve produced Fae. Just this past week when I was across the pond, I came across an article that talked about ways to peel pumpkin/squash etc. However, most of the pumpkins I see around are so darn big. Are there smaller ones? I’ve seen acorn squash and other smaller ones, but the pumpkins are always massive. I’d love to try this out, it looks delicious.
Hi Loretta, Thank you. I hope you can find acorn squash (also called kabocha) or butternut squash is smaller sizes, which are perfect for pumpkin related cooking/baking. 🙂
Hi, Wow! I’m thinking that you really should do a video tutorial, your pudding is amazing. Would love to be your neighbor.
Hi Fareeha, I wish I was equipped and talented enough to be able to make video tutorial. Thank you for the kind words. 🙂
Your pumpkin pudding looks like heaven! 🙂
Ooh,…Waw!!!
Sophie, you are so funny. 😀 ))) Yes, they were very delicious. 🙂
I’m the only one in my family that likes pumpkin. I would love to have some of your pudding.
Gerlinde, I think pumpkin is one of those produce that has to be very well prepared or it is a taste getting use to. The pudding was pretty good. 🙂
It must be amazing and the idea of serving it in a cup is very nice!
Hello, Margherita! Yes, it really is very nice. Gives feeling of the season. 🙂 xo
What a pretty photo, and the pudding looks so yummy!
Thank you, Nancy! Photography is not one of my better skills, and when I get a positive comment about it, it makes my day. 😀 )))
Looks yummy! I wish I could have some right now! Love pumpkin!
Hi Rena, It is pumpkin season and you are in for a treat with all kinds of pumpkin goodies. 🙂
The pudding is looking delicious fae!!!
Thank you, SKD! 🙂
Love pumpkin desserts! Thanks for sharing!
Thank you, Chris. 🙂
Simple and yet so deliciously perfect for the season. I like how you recommend other kinds of squash for this. I’m really craving pumpkin again now! Beautiful and I love that you can make them in little ramekins. Hope you’re well. xo
Hello, Hello Darling Amanda! I’ve been travelling and just returned home. It certainly is the pumpkin season and this is a dessert that will satisfy your crave! 😀 xo
Such a perfect appetizer for a Fall dinner or Halloween-based party! ???
Hi Sweet Francesca, Yes, it is a perfect dessert or snack for the season. 🙂
Hi Fae! Just wanted to let you know I nominated you for the Versatile Blogger Award, for more info check out my post here: http://sometimesicook.net/2015/10/14/the-versatile-blogger-award/ 😀
Dear Tricia, Congratulations for Versatile Blogger Award! There will be more awards coming your way, I’m sure. And, thank you very much for thinking of me and nominating me. xo 🙂
My apologies for the late response. I was travelling for 3 weeks.
Wonderful pudding Fae, I love pumpkin or butternut or kabocha squash. The pudding looks like it is the perfect consistency.
Thank you, Suzanne. It does have a good, enjoyable consistency. 🙂
Yummy! It’s like pumpkin pie filling without the pie crust. 🙂
Basically… for the calories conscious friends! 😀 )))