Has anyone ever tried pumpkin pudding?
Are you wondering what to cook for Halloween, which is coming up on the 31st of this month?
For you, I'd like to introduce a pumpkin pudding perfect for Halloween!
Wouldn't you love to enjoy popular desserts that are autumn flavors and Halloween staples right at home?
So this time, we'll explain everything about pumpkin pudding—from its simple history to how to make it!
Let's all get ready for Halloween by reading this article!
What is pumpkin pudding?
Pumpkin pudding, known in Japan as kabocha pudding, is a pudding made with pumpkin, as its name suggests.
This popular dessert combines Western-style sweets with a homey warmth.
The vivid orange color is beautiful, adding an autumnal touch.
Its flavor is characterized by a smoothness and gentleness that brings out the sweetness and richness of the pumpkin.
The pumpkin brings out a subtle sweetness, and mixing in eggs, milk, and heavy cream creates a smooth and rich texture.
Therefore, even with less sugar, you can fully enjoy the natural flavors of the ingredients.
Another appealing feature is that this pudding tastes delicious whether served warm or chilled.
The History of Pumpkin Pudding
Pumpkin pudding is a dessert that originated from the fusion of the Western-style “custard pudding” and “pumpkin.”
The inspiration for this idea comes from pumpkin pie, a traditional dessert enjoyed in America and Europe.
In America, settlers learned how to use pumpkins from the indigenous peoples in the 17th century.
And thus, the pumpkin pie—baked in a pastry crust—was born.
Additionally, the pie filling is made with pumpkin, eggs, milk, sugar, and spices.
This is a characteristic very similar to baked pudding.
This “pumpkin pie filling” later became known as delicious even without the pie crust,
The prototype of “pumpkin pudding” is thought to have emerged as an independent pudding variety.
In Japan, pumpkins themselves were introduced during the Edo period through Nanban trade.
On the other hand, “pudding” is a Western confectionery that arrived in Japan alongside Western cuisine during the Meiji period and later.
Therefore, its appearance in Japan as “pumpkin pudding” came much later, coinciding with the spread of Western confectionery culture around the 1970s and 80s.
Since the 1990s, as Halloween spread as an event in Japan, the image of “pumpkin = kabocha squash = Halloween” became strongly associated.
How to Make Pumpkin Pudding
Ingredients (for about 4–5 servings)
- Pumpkin (without skin and seeds) ... 150g
- Eggs... 2
- Brown sugar (or granulated sugar) ... 40g
- Milk...200ml
- Whipping cream...100ml
- Rum (optional) ... 1 teaspoon
- Cinnamon powder (to taste) ... 1/2 teaspoon
For caramel sauce
- Brown sugar...50g
- Water... 1 tablespoon
- Boiling water (for dissolving caramel) ... 1½ tablespoons
- Cinnamon (optional) ... 1/2 teaspoon (to taste)
Preparation
- Heat the pumpkin and mash it
Remove the seeds and pulp from the pumpkin, then cut it into small pieces.
Steam until tender in a steamer, or cook in the microwave (about 4-5 minutes at 600W).
Peel while hot, then scrape out the flesh with a spoon or fork.
For a smooth texture, strain through a sieve or colander to remove any lumps (it's best to strain once before mixing with the egg mixture). - Pudding Cup Preparation
Some recipes suggest lightly greasing the pudding molds (or cups) with butter (not included in the recipe) beforehand to make removal easier. - Water for preheating the oven or for a water bath
Preheat the oven to 160–170°C.
Prepare hot water for the water bath baking (to pour into the heatproof baking dish when baking).
Instructions
This time, I'll explain the process based on Nakashima Shiho's pumpkin pudding recipe, incorporating some general tips.
1. Make caramel sauce
- Place brown sugar and water in a pot and heat over medium heat.
- Shake the pot while dissolving the sugar, and turn off the heat once it begins to turn brown.
- Slowly pour hot water along the edge of the pot, then swirl the pot to dissolve it.
- Pour the caramel evenly into the bottom of the cups and chill until set.
2. Mix eggs, sugar, and pumpkin together.
- Place the eggs and sugar in a bowl and mix lightly without creating bubbles.
- Add the pureed pumpkin and mix well.
3. Add milk and heavy cream.
- In a separate pot, warm the milk (around 60°C, just before boiling is the target), then turn off the heat.
- Gradually add milk to the egg and pumpkin mixture, blending it in.
- Finally, add the whipping cream and mix further until the mixture is smooth.
4. Strain
- Using a fine-mesh strainer or sieve increases smoothness.
- When scraping, lightly press with a rubber spatula to remove any remaining lumps.
5. Pour into molds & bake in a water bath
- Gently pour the batter into the chilled and set caramel-filled pudding cups.
- Arrange the pudding cups on the baking sheet. Pour hot water into a heatproof baking dish or shallow container until it reaches about one-third to one-half the height of the cups (water bath).
- Bake in a preheated oven at 160–170°C. Approximately 40–60 minutes.
- To check if it's done, lightly touch the center; it should feel springy.
6. Cooling/Chilling
- Let cool in the pan to room temperature → Chill thoroughly in the refrigerator (several hours to overnight).
- Allowing more time for chilling allows the flavors to settle and blend together more easily.
7. Remove from mold & plate
- Run a palette knife or thin knife around the edge of the mold to create a gap.
- Place a plate over it, flip it over, and remove it.
- You may also garnish with whipped cream, cinnamon, nuts, etc.
Tips and Tricks to Minimize Mistakes
- Be careful with the heat：Heating milk too much and bringing it to a boil makes the eggs more likely to curdle, so turn off the heat just before it boils.
- Mix without creating bubbles.：If too much air gets into the egg mixture, bubbles and holes are likely to form in the finished product.
- The polishing process is done meticulously.：Removing lumps and particles creates a smooth texture.
- Baking over a water bath is essential.：Using a double boiler slows down the heating process, preventing uneven baking and surface cracking.
- Adjust the baking time：Baking time may vary depending on the size and depth of the pan and the characteristics of your oven, so adjust as needed while monitoring the baking progress.
- Ensure sufficient cooling time：Chilling thoroughly helps it set more easily and allows the flavors to meld.
Summary
How was it?
This time, we introduced “Pumpkin Pudding”!
It's just the right dessert for the coming season and events.
The greatest appeal is savoring the gentle sweetness inherent to pumpkin, an autumn delicacy!
And with the spread of Halloween culture, it's now seen in various places.
You can try making it yourself using the recipes we've shared, or enjoy it at a restaurant or takeout spot!
Please find a way to enjoy it that suits you!
This site features recipes perfect for autumn and Halloween, including this pumpkin pie.
If you'd like, please check out our other articles too!
Thank you for watching until the very end!
Comment