Ingredients
- 250 gram pumpkin
- 150 gram light brown sugar
- 2 eggs
- 30 gram cornstarch
- 1 teaspoon cinnamon + extra
- 400 ml full fat milk
- pinch of salt
- optional: whipped cream
Kitchen equipment needed
- vegetable peeler
- spoon
- cutting board & chef’s knife
- medium-sized pan
- fine sieve
- whisk
- small bowl
- 6 small bowls or glasses for serving
Preparation — 20 minutes
Start creating a pumpkin puree. Peel the pumpkin, remove the seeds and chop into chunks. Add the chunks to a medium-sized pan and make sure the pumpkin is completely covered with water and bring to a boil. Cook the pumpkin about 10 minutes, or until they’re completely soft. Time depends on the size of the chunks. Drain them and press them through a fine sieve with a spoon, this way you’ll end up with a super smooth puree.
Finishing the pumpkin pudding — 20 minutes
Add pumpkin puree along with brown sugar and a teaspoon of cinnamon to a medium-sized pan and heat it on medium heat. Stir until smooth and make sure the mixture won’t come to a boil and won’t be too hot.
Add the eggs one by one and make sure the first egg is completely absorbed before you add the second egg. Create a smooth mixture of a bit of milk and cornstarch and add it to the pumpkin mixture. Pour in the rest of the milk along with a pinch of salt.
Cook the pudding on low heat and stir occasionally. You’ll notice the pudding will become thick very quickly because cornstarch and eggs are thickening agents. As soon as it’s thick enough, you turn off the heat and let it cool off shortly.
Divide the pudding over glasses or bowls, don’t cover them with cling film right away. You can serve the pudding lukewarm or cold and with or without whipped cream and an extra pinch of cinnamon. Enjoy!
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