Pumpkin Nuggets With Vanilla Sauce Recipe

Name: Pumpkin Nuggets With Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: NUGGET INGREDIENTS; 2 cups pumpkin puree (one 15-oz can will do); 2 1/2 cups rice flour; 1/2 cup plain yogurt (small-curd cottage cheese is a suitable substitute too); 1 tablespoon brown sugar; 1 teaspoon nutmeg; 1/2 teaspoon ginger; 1 1/2 tablespoons sugar; 1 teaspoon baking soda; 1 teaspoon lemon juice; 1 1/2 teaspoons cinnamon; 1/2 teaspoon salt; VANILLA SAUCE INGREDIENTS; 14 ounces sweetened condensed milk; 2 teaspoons vanilla extract; 2 teaspoons sugar; 1/2 teaspoon nutmeg

Servings: persons

NUGGET INGREDIENTS
2 cups pumpkin puree (one 15-oz can will do)
2 1/2 cups rice flour
1/2 cup plain yogurt (small-curd cottage cheese is a suitable substitute too)
1 tablespoon brown sugar
1 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon lemon juice
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
VANILLA SAUCE INGREDIENTS
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
2 teaspoons sugar
1/2 teaspoon nutmeg

1
Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
2
Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
3
The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
4
Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
5
Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
6
Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.

410

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: NUGGET INGREDIENTS, 2 cups pumpkin puree (one 15-oz can will do), 2 1/2 cups rice flour, 1/2 cup plain yogurt (small-curd cottage cheese is a suitable substitute too), and more.

Yes, Pumpkin Nuggets With Vanilla Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Nuggets With Vanilla Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions