Simple & Rich Pumpkin Pudding

1. 1

   Soak the gelatin in water and set aside.

2. 2

   Remove the skin and pulp from the pumpkin, wrap in plastic wrap, and heat in a microwave at 500 W for 4 minutes.

3. 3

   Once heated, blend the kabocha in a food processor until smooth.

4. 4

   In a pot, mix the smoothed pumpkin, cream, milk, and sugar and heat until it's just about to boil.

5. 5

   At this time, mix with a spatula while breaking up any lumps of kabocha.

6. 6

   Turn off the heat and add the condensed milk.

7. 7

   Heat the soaked gelatin in the microwave at 500 W for 20 seconds, then add to the pot.

8. 8

   Strain the mixture.

9. 9

   Pour into a container with a spout for pouring.

10. 10

    Let chill in the refrigerator for about 2 hours.

11. 11

    Pour into pudding cups and enjoy.

12. 12

    It'll be even richer if you use 200 g of kabocha, 200 ml of heavy cream, and 150 ml of milk.

13. 13

    Pour the pudding into a crust to make it into the filling for Pumpkin Pudding Tart.

14. 14

    Here's a related recipe for Creamy, Jiggly Sweet Banana Pudding.

* Per serving · 4 servings · Values may vary.

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