Pumpkin Pudding with cinnamon whipped cream

Fall is here. The time for snuggling up in cozy woolen pullovers, enjoying the last few warm days of the year with golden sunlight, time for cooking hot stews and of course for lots of pumpkin!

Semester has started, but fortunately I’m not that busy with studying yet so I still have time for cooking and baking with that lot of pumpkin. My new flat is fine, I have a lot of space in my room, much light because of the big windows, and a great kitchen. I share the flat with three guys, all really friendly and of which one loves cooking as well! In fact, it was him who said that he wasn’t such a huge fan of pumpkin dishes, and ended up telling me about how surprisingly good this pumpkin pudding I recently made tasted.

Pumpkin pudding was my first choice of seasonal pumpkin dishes to make this year. It’s a recipe my japanese step-grandmother send me a few months ago, and I just had to try it out. As I didn’t have a pan inset for steaming the pumpkin on hand, I simply baked the pumpkin (cut it in halves, remove the seeds, put cut side down into a baking pan, cover with aluminium foil and bake for about 1h or until soft at 180 degrees C/350 degrees F), but you could also use canned pumpkin.

Pumpkin pudding with cinnamon whipped cream
makes 2 18cm/7-inch puddings
500g steamed/baked pumkin, peeled and mashed (or 500g canned pumpkin, see note above!)
4 eggs
80g + 5 tbsps granulated sugar
200ml cream
100ml milk
1 tsp vanilla
2-3 pinches ground cinnamon
a little butter

for the cinnamon whipped cream:
3 tsps ground cinnamon
3 tsps granulated sugar
125ml cream

a few basil leaves

  • Grease the pudding pans with butter. Preheat oven to 150 degrees C/300 degrees F.
  • In a small saucepan, cook a syrup of 5 tbsps granulated sugar with a little water (I added one shot glass full). When it starts getting a thick consistency, pour into the pudding pans.
  • Put mashed pumpkin, eggs, 80g sugar, 200ml cream, milk, vanilla and cinnamon into a bowl and mix until all combined and smooth. Divide in equal parts and fill into the two pudding pans, on top of the syrup.
  • Set the two pudding pans onto a baking tray, fill the tray with water (make sure not to flood the baking pans!) and then put the whole thing carefully into the preheated oven. Let steam for about 40 minutes.
  • Remove the pudding pans from the water baths, let cool a little and then store in the refridgerator until serving.
  • For the cinnamon cream, put cream, sugar and cinnamon into a bowl and beat until stiff.
  • Carefully turn out the pudding, cut into pieces (I cut it into eighths) and serve with the cream. If you want to, decorate with basil – their taste complements the pumpkin spices wonderfully.

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