Easy Pumpkin Pudding | No-Bake, No-Steam, Chemical-free Pumpkin Cold Dessert
Pumpkin - a kind of plump, cute, nutrient-dense vegetable with a vibrant tint of yellowish-orange, and the one thing which I love to stock in my pantry. Yeap! I love Pumpkins.
My mind entered 'thinking mode' when I gotta get a big pumpkin from my uncle's garden. OMG! That guy was so big and unsized, but so cute and sweet enough to indulge him in so many mind-blowing recipes. I always make Pumpkin Kheer which can be prepared with not much time and effort. As I already threw him as the post, I thought to come up with a special recipe and this super-easy Pumpkin Pudding is the result that hits the ball to 'sixer' in my family.
It is no new that everybody wants some soothing cold dessert to get cooled down in this scorching summer. This easy pumpkin Pudding would do the cooling job perfectly. Alongside, it serves as a soul-filling after-lunch and after-dinner dessert.
What's special about this recipe?
- No-Bake - This is not a kinda pudding cake that needs time to bake.
- No-Steam - This is not a kinda hot pudding that comes out cooked from the steam.
- No Chemicals - pudding usually needs some thickeners. Instead of Gelatin, Agar-Agar or other such things, corn starch is used in the recipe.
- Rich & Creamy - Unlike some usual puddings, pumpkin pudding is supposed to stand by the side of richness and creaminess since the smooth & silky pumpkin puree is added as the star ingredient.
Though this creamy pumpkin pudding can be unmoulded and cut into pieces, the creaminess is the thing that has never been missed. The melt-in-the-mouth creaminess and the coldness of the dessert would be a great combo that strikes the mouth and amazes the taste buds on each bite.
Do's and Don'ts:
- Try not to cook the milk before the corn starch is mixed well with the milk. Mix thoroughly and then cook while stirring constantly to avoid lumps in the smooth dessert.
- If the eggs are not well-beaten and if the mixture is not constantly stirred after adding the eggs, your pudding may end up getting scrambled eggs. So, make sure the eggs are well-beaten and the mixture is stirred constantly once the eggs are added.
- Do not rush up to fill the serving bowls as the mixture would not set at all if the right consistency is not achieved. The mixture should have to be thicker to get well-set which in turn, paves the way to unmould itself easily.
- Eggs can be skipped and you can still be able to get tasty pumpkin pudding.
- Milk can be replaced with coconut milk or any plant-based milk.
- Rock candy or Mishri can be replaced with Jaggery.
Could I use canned pumpkin puree?
- But, keep in mind the puree should be very smooth to get silky pumpkin pudding.
Why my pudding does not set after refrigerating?
- The right consistency may not be achieved. You need to cook a little more until it turns thicker.
- You might have added more pumpkin puree than the mentioned amount. More puree resists the pudding from getting set and the pudding may not get unmoulded.
I usually make this dessert with coconut milk and Jaggery which gives a deeply caramelized taste changing the beautiful natural yellow of the pumpkin to pale brown. Since the first preference goes to health, I strictly stick to a Jaggery version when I make it for my family. But, to freeze the beautiful yellow in all my clicks, I purposely used Mishri here. If coconut milk is used, I strongly suggest adding Jaggery as they pair quite beautifully and taste quite divinely.
⏲ Cooking Time: 10 minutes
The melt-in-the-mouth, rich and creamy, milk-based cold dessert prepared from the smooth and silky pumpkin puree.
Easy Pumpkin Pudding
- Cow's Milk - 2 & 1/2 cups (or any plant-based milk)
- Pumpkin puree - 1 & 1/2 cups
- Rock candy/ Mishri - 3/4 cup (or jaggery)(reduce to 2/3 cup if mild sweetness is desired)
- Corn starch - 1/3 cup
- Cardamom powder - 1/2 tsp
- Cinnamon powder - 1/2 tsp
- Eggs - 2
- Discard the skin and seeds of the pumpkin while cutting the flesh into cubes.
- Steam the pumpkin cubes in the idly pan for 10 minutes and grind smoothly to get pumpkin puree.
- Mix milk, corn starch and Mishri, and cook over a low flame until thick.
- Add in the pumpkin puree until mixed thoroughly.
- Flavour the dessert with cardamom powder and cinnamon powder.
- Beat the eggs and add them into the mixture while stirring constantly.
- Once thickens, transfer to serving bowls and refrigerate until set.
- Unmould, cut into slices and enjoy the dessert cold.
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Step-by-Step Procedure with Pictures
How to Make?
To Make Pumpkin Puree:
- Take a pumpkin and cut it into two halves. Remove the nutrient-rich seeds and sun-dry them to preserve for later use. Discard the skin and cut the flesh into cubes.
- Steam-cook the pumpkin cubes in an idly pan for about 10 minutes.
- Cool them down and grind to get the very smooth pumpkin puree.
To Make Pumpkin Pudding:
- Take 2 & 1/2 cups of milk in a pan. I took boiled cow's milk here. Any plant-based milk could be used.
- Add in 1/3 cup of cornflour. This corn starch acts as the thickening agent for the pudding.
- Add in the sweetener. I use 3/4 cup of rock candy which suits our taste buds as we all in our family are sweet-tooth. You can reduce the amount to 2/3 cup if you want mild sweetness in the pudding. Instead of rock candy, jaggery can also be used.
- Mix all the ingredients well and cook over a low flame until thick while stirring constantly.
- Add in the pumpkin puree and mix until combined.
- Flavour the pudding with cardamom powder and cinnamon powder. The cinnamon powder adds a unique taste to the pudding.
- Break 2 eggs into the bowl and beat them nicely.
- Add the well-beaten eggs to the mixture and cook over low flame stirring continuously.
- The mixture would be thicker now reaching the right consistency to get set.
- Transfer to serving bowls or glasses and top them with the dry fruits you want. Refrigerate the pudding until they hold the shape. You could refrigerate the pudding until you serve it.
- Unmould the pudding, cut it into slices and enjoy the creaminess of the pudding. The pudding tastes best when served cold.
- Adding cinnamon powder lends some special taste to the pudding and hence I suggest adding that secret ingredient.
- The pudding tastes great even when leaving the eggs out.