I found this really fancy pumpkin recipe that I’m using for my Thanksgiving dessert: Pumpkin Pudding. I know it looks tricky at first, but it’s completely worth giving this a shot. It’s not as hard as it may seem to make!

Plus, I bet you hear a few “wows” when you place these little cups of yum down in front of your guests! It’s ways different from traditional pumpkin pie, but it’s still festive and appropriate for the holidays.

Simply replace the Kabochas Squash with canned pumpkin in the ingredient list, and you’ll be ready to go! You’ll be really pleased with the outcome, I promise.

 

Ingredients:

200 g Kabocha Squashes Japanese pumpkin, substitute: any type of sweet squash or pumpkin – net weight

200 ml Milk

50 ml Heavy Cream with 36% fat

40 g Sugar

2 Eggs

1/2 tbsp Rum

1/2-1 tsp Vanilla Extract

Maple Syrup

6 Custard Cups 130ml/4.4 fl oz

 

Instructions:

Let’s prepare the kabocha squash, also known as Japanese pumpkin. Using a knife, remove the firm skin. Be careful not to cut yourself.

Slice the kabocha into 1cm or half inch slices.

Place them into a pot. Pour the water over the kabocha until it is almost covered.

Turn on the burner and simmer the kabocha until it becomes soft. You can also steam the kabocha instead of simmering.

Strain the kabocha with a mesh strainer.

Place it into a blender. When it is still hot, add the sugar and half of the milk to the blender. Cover and blend the mixture, dissolving the sugar.

Then, add the rest of the milk, whipping cream, 2 eggs, rum and the vanilla extract. Using a spatula, clean the side of the blender.

Pulse or blend at low speed to avoid creating foam.

When it becomes smooth, strain the mixture with a fine mesh strainer. Pour the mixture into a pitcher.

Let’s steam the pudding. Pour the egg mixture into 6 custard cups. Remove the foam on the surface with a spoon.

Turn off the burner and place the cups into a pan of boiling water. The cups should be submerged one third to one half of the way in the water. Cover the cups with aluminum foil.

Place a lid on but leave it slightly off to help avoid overheating. Then, turn on the burner. When it begins to boil again, reduce the heat to low and simmer for 20 to 25 minutes. If it reaches a rolling boil, remove the lid to adjust the temperature.

Let’s check the firmness of the pudding. If the surface is almost firm as shown, cover again with the aluminum foil and the lid. Then, turn off the burner.

Let it sit for 10 minutes until the pudding is completely firm.

Remove the cups. The light-colored marks on the pudding are leftover foam that hardened on the surface. Let the pudding sit to cool and then make sure to chill it in the fridge.

Now, the pumpkin pudding is completely chilled. Pour the maple syrup on top and now it’s ready to serve. You can also cover the leftover foam on the surface with whipped cream and then pour over the syrup.

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Quick Tip: Add chopped pecans on top of the finished pudding for a crunchy texture!

Recipe and image courtesy of: Cooking with Dog