Smooth And Creamy: You’ll Never Want Regular Pumpkin Pie Again
I know what you’re thinking. At least, if you’ve scrolled through and looked at the recipe already, then I know what you’re thinking: this recipe is too complicated! Hold on, now. Before you click away, you have to hear me out. It’s not nearly as complicated as you think, and it’s totally worth giving this Pumpkin Pudding a try.
You’re really going to impress your holiday guests if you serve this after a big meal. Each little cup of pumpkin heaven is light, sweet, and the perfect complement to a multi-course dinner. Reading through the ingredient list, you may be wondering what Kabocha Squash is. Here’s the thing: don’t worry about that at all. Simply replace the squash with canned pumpkin!
Just use the same amount that the recipe calls for! The base gets blended in a food processor, so the canned pumpkin will get broken up, have a lot of air incorporated into it, and it will be light and fluffy! If you’re feeling particularly fancy, you could always roast and scoop out a baking pumpkin, instead of using the canned stuff.
If you follow along in the directions, you’ll get a really extraordinary dessert that will impress everyone around the table!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Simply replace the squash in this recipe with canned pumpkin for a more classic flavor!
Recipe and image courtesy of: Cooking with Dog