Pumpkin Pudding with cinnamon whipped cream
Fall is here. The time for snuggling up in cozy woolen pullovers, enjoying the last few warm days of the year with golden sunlight, time for cooking hot stews and of course for lots of pumpkin!
Semester has started, but fortunately I’m not that busy with studying yet so I still have time for cooking and baking with that lot of pumpkin. My new flat is fine, I have a lot of space in my room, much light because of the big windows, and a great kitchen. I share the flat with three guys, all really friendly and of which one loves cooking as well! In fact, it was him who said that he wasn’t such a huge fan of pumpkin dishes, and ended up telling me about how surprisingly good this pumpkin pudding I recently made tasted.
Pumpkin pudding was my first choice of seasonal pumpkin dishes to make this year. It’s a recipe my japanese step-grandmother send me a few months ago, and I just had to try it out. As I didn’t have a pan inset for steaming the pumpkin on hand, I simply baked the pumpkin (cut it in halves, remove the seeds, put cut side down into a baking pan, cover with aluminium foil and bake for about 1h or until soft at 180 degrees C/350 degrees F), but you could also use canned pumpkin.
| Pumpkin pudding with cinnamon whipped cream
makes 2 18cm/7-inch puddings
500g steamed/baked pumkin, peeled and mashed (or 500g canned pumpkin, see note above!)
80g + 5 tbsps granulated sugar
1 tsp vanilla
2-3 pinches ground cinnamon
a little butter
for the cinnamon whipped cream: