Kabocha Squash Pudding Recipe

Name: Kabocha Squash Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Kabocha squash (peeled, de-seeded, net weight); 150 ml Heavy cream; 150 ml Milk; 50 grams Sugar; 1 pinch Salt; 4 drops Vanilla extract; 5 grams Gelatin powder; 2 tbsp Water (to dissolve the gelatin); 1 Caramel sauce (can make on your own, but if you're not sure look for a recipe); 1 Whip the remaining heavy cream, use as a topping

Servings: persons

1
Dissolve the gelatin in water and set aside.
2
Remove the seeds and skin from the squash.
3
Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
4
Once the squash has softened, drain it (you can use the lid to help with this) .
5
Microwave the gelatin at 600 W for about 30 seconds.
6
Use a hand mixer or blender to mix together the pumpkin and all of the ingredients.
7
Return to the pot and slightly warm (to about 40C).
8
Stop the heat, add the gelatin, and mix.
9
Cool the bottom of the pot.
10
Once cooled pour into the cups and cool in the refrigerator.
11
If you would like, serve with caramel and/or heavy cream.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 grams Kabocha squash (peeled, de-seeded, net weight), 150 ml Heavy cream, 150 ml Milk, 50 grams Sugar, and more.

Yes, Kabocha Squash Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kabocha Squash Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions