Creamy Pumpkin Pudding
This creamy pumpkin pudding is a delightful, sugar-free dessert that celebrates the rich flavors of autumn, featuring Hokkaido pumpkin and ripe banana for natural sweetness.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 300 g cooked Hokkaido pumpkin Known for its sweet and nutty flavor, it gives a lovely texture to the pudding.
- 1 piece ripe banana A perfectly ripe banana adds natural sweetness and creaminess.
- 250 ml milk You can use any milk of your choice, including almond or oat milk for a dairy-free version.
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 pinch vanilla
Instructions
Preparation
- In a blender or food processor, finely puree the cooked Hokkaido pumpkin and ripe banana until smooth.
- In a separate bowl, stir together the milk and cornstarch until it’s well combined and smooth.
- In a medium pot, add the pumpkin-banana puree, cinnamon, and vanilla. Stir well to combine.
- Pour the milk and cornstarch mixture into the pot and stir continuously while heating.
- Bring the mixture to a simmer over medium heat. Continue to stir for about 2 minutes, or until it thickens to a creamy consistency.
- Pour the pudding into jars or serving bowls. Enjoy it cold from the fridge or warm slightly.
Notes
Make sure the pumpkin is fully cooked and softened to achieve a smooth pudding. Stir constantly while heating to prevent the mixture from sticking to the bottom of the pot. For a thicker pudding, allow it to simmer for an extra minute. Store any leftovers in an airtight container in the fridge for up to three days. Warm the pudding gently on the stove or in the microwave before serving, if preferred warm.