Pumpkin Pudding

Pumpkin Pudding

To complete the trio of pumpkin cakes and seasonal products, I’m sharing this pumpkin pudding with lots of pumpkin. The result is a smooth and rich texture. Now you can choose among three different pumpkin cakes recipes, the Chocolate pumpkin pie , the classic American recipe or this delicious pudding. Which one is your favourite? I personally love this Pumpkin Pudding.

Instructions to make Pumpkin Pudding

  1. Cut the pumpkin into pieces and cook it with the skin in the pressure cooker for 7 minutes..
  2. Once cooked, peel pieces. The skin is separated from the pulp easily.
  3. Drain them, pressing with a fork to squeeze all the water and remove the seeds you find.
  4. Set aside the pumpkin to cool for about half an hour.
  5. Heat the oven to 150 ° C
  6. Beat the pumpkin with a mixer until well mixed.
  7. Separate the whites from the yolks and beat the egg whites to soft peaks.
  8. In another bowl, beat the yolks with the sugar until it´s a smooth and well mixed batter, add the pumpkin puree, condensed milk, milk, cinnamon and lemon zest, beat everything until well mixed.
  9. Add the egg whites to the mixture, mix and add the flour and beat slowly until smooth.
  10. Grease a baking container with butter and baking paper, pour the mixture into the container and put inside the oven for about 1 hour. Prick it with a fine knife to check that it comes out dry.

Ingredients:

  • 750 g of pumpkin and skinless cooked and drained
  • 125 g butter
  • 150 g sugar
  • 125 g flour
  • 3 eggs
  • 200 g condensed milk
  • 200 ml milk
  • 1 lemon zest
  • 1 teaspoon ground cinnamon

Pumpkin Pudding
Pumpkin Pudding
Pumpkin
Pumpkin Pudding ingredients
Pumpkin Pudding
Egg whites and yolks
Egg yolks and sugar
Egg yolks, sugar and pumpkin
dough before baking
dough in the container before baking
baking in the oven
after baking
Pumpkin Pudding
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Pumpkin Pudding
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