Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert) | Cooking with Dog

Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert) | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” First, let’s prepare the kabocha squash, also known as Japanese pumpkin. Using a knife, remove the firm skin. Be careful not to cut yourself. Then, slice the kabocha into 1cm or half inch slices. Place them into a pot. Pour the water over the kabocha until it is almost covered. Turn on the burner and simmer the kabocha until it becomes soft. You can also steam the kabocha instead of simmering. Now, strain the kabocha with a mesh strainer. Place it into a blender. When it is still hot, add the sugar and half of the milk. Cover and blend the mixture, dissolving the sugar. Then, add the rest of the milk, whipping cream, 2 eggs, rum and the vanilla extract. Using a spatula, clean the side of the blender. Pulse or blend at low speed to avoid creating foam. When it becomes smooth, strain the mixture with a fine mesh strainer. Pour the mixture into a pitcher. Let’s steam the pudding. Pour the egg mixture into 6 custard cups. Remove the foam on the surface with a spoon. Now, turn off the burner and place the cups into a pan of boiling water. The cups should be submerged one third to one half of the way in the water. Cover the cups with aluminum foil. Place a lid on but leave it slightly off to help avoid overheating. When it begins to boil again, reduce the heat to low and simmer for 20 to 25 minutes. Now, let’s check the firmness of the pudding. If the surface is almost firm as shown, cover again with the aluminum foil and the lid. Then, turn off the burner. Let it sit for 10 minutes until the pudding is completely firm. And now, remove the cups. The light-colored marks on the pudding are leftover foam that hardened on the surface. Now, the pumpkin pudding is completely chilled. Pour the maple syrup on top and now it’s ready to serve. This recipe is less likely to create bubbles or holes in the pudding so adjusting the heat is easy compared to custard pudding. Steam the egg mixture while it is still hot so that you can reduce the cooking time. The sweetness of the pudding depends on the type of the pumpkin so adjust the amount of sugar to taste. Good luck in the kitchen.

100 thoughts on “Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert) | Cooking with Dog

  1. Well the pudding is cooking and it really wasn't hard once you peeled the pumpkin which was easy to find in American market. Thank you Francis and Chef I will let you know how it turned out. Also can you freeze the extra pumpkin once it is cooked?

  2. Can I add cinnamon to the mixture? I like pumpkin (kabocha) and cinnamon combined like pumpkin pie. =D

  3. おいしそう! かぼちゃを こんど かわむきで やれば もっと かんたんで かわを むけます、そして あぶなくないです。(ー_^) 

  4. Hi Chef ! I love this reciepe soooo much ! Is it possible to use another ingredient instead of pumkin ? If it's possible do you have suggestion ? By the way you're my hero and I have a huge respect for you !

  5. Can you use a pumpkin you find from a pumpkin patch to bake/cook with or is there an actual pumpkin or squash I have to use?

  6. I tried to make it in the oven, but it didn't get thick enough. What could have caused this? I used small eggs, maybe it wasn't enough? What temperature should I use in the oven? 

  7. Some grocery stores will have different types of squash available at around this time. Look for them in the produce area – I found mine at Ralph's near the bananas and potatoes yesterday for $0.99/lbs.

  8. i made this receipe !! OMG sooooo goood !!! thanks aloot !
    however i skipped the rum, and substituted the cream with butter milk.

    kono reshipi tsukutta bakarai de, sogoku oishii desu ! oshiete kureta arigatou !

  9. I have tried this before but i used coconut cream instead of milk… then add sugar…but it tastes good

  10. This looks DELICIOUS! I love Cooking With Dog!!! 💖 I wonder if I could do this with sweet potato, too… and add cinnamon? 🤔🍠🤤

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