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Hey there, dessert lovers!
Are you craving something sweet and cozy? I’ve got the perfect treat for you!
Today, I’m diving into a delicious pumpkin pie pudding recipe.
It’s creamy, dreamy, and packed with all those fall flavors we love.
Plus, it’s super easy to whip up!
Get ready to impress your taste buds!
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-48 minutes |
| Total Time | 45-63 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 kg pumpkin or squash – peeled and chopped into small chunks (2.2 lb)
- 275 ml water (10 fl oz)
- 1 small cinnamon stick
- 2 teaspoons freshly grated ginger
- 1 teaspoon pumpkin pie spice or mixed spice
- 8 tablespoons lemon juice
- 1 kg jam sugar (2.2 lb)
Step 1: Prepare and Cook the Pumpkin
Place the chopped pumpkin or squash into a large preserving pan.
Add enough water to cover the pumpkin, then add grated ginger and your preferred spices (such as cinnamon stick and nutmeg).
Bring the mixture to a boil over high heat.
Once it reaches a boil, turn down the heat to a gentle simmer.
Let it cook until the pumpkin becomes tender, which should take about 30 to 40 minutes.
Step 2: Puree the Pumpkin
Once the pumpkin is tender, remove the cinnamon stick from the pan.
Use a stick blender to puree the cooked pumpkin until it reaches a smooth consistency.
Ensure there are no chunks left for a seamless texture.
Step 3: Add Sugar and Dissolve
Keep the pureed pumpkin on a low heat.
Gradually add the jam sugar and stir continuously until the sugar has completely dissolved.
Once it’s well-integrated, add the lemon juice.
Increase the heat to bring the mixture to a rolling boil.
Step 4: Reach Setting Point
Boil the mixture for about 5 to 8 minutes, monitoring until you reach the setting point.
The setting point is achieved when your jam thermometer reads 104℃ or 220°F.
To ensure the jam is ready, you can also use the wrinkle test: remove the pan from heat, drop a bit of jam onto a cold saucer, place it in the fridge for a minute, then gently push the jam with your fingertip.
If it crinkles, the setting point is reached.
If not, reboil for a couple of minutes and test again.
Step 5: Seal and Store the Jam
Once you’ve confirmed the jam has reached its setting point, seal the jars as quickly as possible to preserve the freshness.
Store the sealed jars in a cool, dark place and use them within 12 months for best quality.
