Pumpkin pudding

Velvety, spiced and bright orange: pumpkin pudding is the perfect dessert for pumpkin season and Halloween. Cinnamon, ginger and nutmeg give it the warm scent of autumn desserts.

Servings: 6 people · Prep time: 20 minutes · Resting: 4 hours · Difficulty: Easy

Ingredients

• Pumpkin (cooked and puréed flesh): 300 g
• Whole milk: 400 ml
• Fresh cream: 100 ml
• Brown sugar: 90 g
• Cornflour: 40 g
• Egg yolks: 2
• Ground cinnamon: 1 teaspoon
• Ginger and nutmeg: 1 pinch
• Spiced biscuits or amaretti: 100 g
• Whipped cream (to serve): 150 ml

Method

1. Cook the pumpkin. Steam or roast the diced pumpkin for 20 minutes, then blend it into a smooth purée and let it cool slightly.
2. Make the base. In a bowl beat the yolks with the sugar, cornflour and spices, adding a little cold milk to dissolve any lumps.
3. Heat the liquids. In a small pan bring the remaining milk and the cream just to a simmer.
4. Combine. Pour the hot milk over the yolks while whisking, then add the pumpkin purée and return everything to the heat.
5. Thicken. Cook over gentle heat, stirring constantly, for 5–6 minutes, until the cream is thick and velvety.
6. Chill. Transfer the cream to a bowl, cover with cling film touching the surface and let it set in the fridge for at least 4 hours.
7. Build the glasses. In glasses or jars alternate layers of pumpkin cream, crumbled biscuits and whipped cream. Finish with a swirl of cream, a biscuit and a dusting of cinnamon.

Chef’s tips

• Choose a sweet, not too watery pumpkin, such as delica or butternut.
• For Halloween serve it in small hollowed-out pumpkins or draw a little face with cocoa.
• It keeps in the fridge, covered, for 2 days.

Nutrition facts

• Energy: 370 kcal
• Protein: 6 g
• Carbohydrates: 40 g (of which sugars 30 g)
• Fat: 21 g (of which saturates 12 g)
• Fibre: 1.1 g
• Salt: 0.2 g

Approximate values per serving (recipe serves 6), estimated from the ingredients using food composition tables.

Photo: Personal Creations · CC BY 2.0 · Wikimedia Commons