How to make baked pumpkin pudding

Baked pumpkin pudding is a beautiful dessert with an original taste and aroma. The main ingredient – pumpkin gives a special flavor to the pudding. So it is important to choose a fresh, ripe and sweet pumpkin.

In this article we will share two recipes of pumpkin pudding – one of them includes eggs. The other one is cooked without eggs, it has fewer calories and can be consumed by vegans.

Recipe #1.

You will need the following ingredients:

• Pumpkin – 700 g;
• Breadcrumbs – 3 tbsp.;
• 4 eggs;
• Coconut butter- 3 tablespoons;
• Sugar – 5 tbsp. (or replace with stevia, maple syrup).

Cooking:

Step 1. Peel the pumpkin from the rind. Cut the pulp into small cubes, put it in a saucepan, pour water. Cook until ready for about 20 minutes.

Step 2. Preparing the eggs. Separate the egg yolks from whites. You can put the whites in the fridge for now, and leave the yolks at room temperature.

Step 3. When the pumpkin is boiled, pour the water out of the pan and beat the mass with a blender into a homogeneous puree.

Step 4. Add 5 tablespoons of sugar in the yolks. Grind the mass with a whisk to homogeneity.

Step 5. Then add pumpkin puree, breadcrumbs and soft coconut butter to the yolks. Beating with a whisk until the mass is homogeneous. At this step, you can add spices to your taste. For example, use vanilla, cinnamon, nutmeg.

Step 6. Whisk eggs whites with a mixer to thick foam. Add them to the dough and stir until homogeneous.

Step 7. Put the dough in a silicone baking mold. Bake the dessert in the oven heated to 150 degrees C (300 °F) for 40-50 minutes. After baking, leave the pumpkin pudding in the oven until it cools slightly for 10-15 minutes.

Recipe #2.

This pumpkin baked pudding with a semolina is made without eggs. Light and fast pudding can be served for breakfast or snack at lunch. It has a light, loose texture and good keeps shape.

Ingredients for pudding:

• Pumpkin – 300/400 g;
• Semolina – 3 tbsps;
• Sugar – 100 g (can be replaced by stevia or agave syrup);
• Vanilla – 1 pinch;
• Soy vegan or almond cream – 50 ml.

Cooking:

Step 1. Peel the pumpkin from the rind. Cut the pulp into small cubes, put it in a saucepan, pour water. Cook until ready for about 20 minutes.

Step 2. Grind the boiled pumpkin in a blender.

Step 3. Add vanilla (or any spices, for example, cinnamon, nutmeg to taste) and sugar. Mix.

Step 4. Add the semolina.

Step 5. Mix all the ingredients, add soy cream. Leave the pumpkin mass for 30-35 minutes to make the semolina swell. During this time, the semolina will soften and increase in size.

Step 6. Put the prepared mass in a silicone baking mold and place it in a warmed up oven to 180 degrees C (356 °F). Wait 25-30 minutes and then enjoy a delicious pumpkin pudding.

We wish you a great mood!