Pumpkin Pudding


Pumpkin Pudding

Pumpkin Caramel Pudding with whipped cream
Prep Time 2 hours
Total Time 2 hours
Cuisine American
Servings 5 people


For the Caramel sauce:

For the Pudding:


  • Cut the pumpkin in half and scrap off the fibers and seeds.Peel and cut the pumpkin into quarters.
  • Steam the pumpkin in a steamer.The pumpkin is done when you can easily pierce it with a chopstick or fork. Remove the pumpkin from the steamer.
  • Strain the pumpkin through a sieve to turn it into pumpkin puree.Or you can process the pumpkin in your food processor, first and then strain it through the sieve.
  • Note:- straining through a sieve is important because the pumpkins will contain fibre like structures in it.
  • Grease the pan for the pumpkin pudding with butter. I used an 8ö aluminium cake tin.
  • To make Caramel sauce
  • Put the sugar on medium heat.The sugar will slowly melt. Stir with a spoon from time to time.When the caramel turned brown and is boiling, remove it from the heat.Pour hot water onto the caramel.
  • BE CAREFUL û the caramel and the steam are VERY HOT. Donæt burn your fingers!
  • Pour the caramel into the cake pan.Level the caramel so that it covers the bottom of the pan. Set aside for cooling.
  • To make Pumpkin pudding
  • Heat the milk in a saucepan and dissolve the sugar in the hot milk. The milk need not boil.Mix the fresh cream, egg, and egg yolk in a large bowl.
  • Add the warm milk and mix gently.Add in the vanilla essence and mix it.
  • Strain the mixture through a sieve and mix it with the pumpkin puree in two or three steps.
  • Mix well after each addition.
  • The caramel in the cake pan should be hard by now.
  • Place the pan with the caramel in a larger tray or pan (for the water bath) and fill with the pumpkin pudding mixture.Fill the tray with boiling water and cover it with another tray (or with aluminum foil).
  • Bake for 1 hour and 45 minutes in your pre-heated oven at 160¦C (320¦F). (Yes, you heard it right. It took 1 hour and 45 minutes for my pumpkin pudding to set.).The pumpkin pudding is done when the center is no longer liquid.
  • Let the pudding cool down on a cake grid.Put in the fridge to cool it down completely.Shortly before serving, run a skewer or knife along the side and invert the pudding on a large plate.Serve the pumpkin pudding together with whipped creamàENJOY !!!
Tried this recipe?Let us know how it was!

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