Pumpkin dishes have been popular all over the world for centuries. It began to be grown more than 5 thousand years ago. American settlers cut off the top of the fruit, removed the seeds, filled it with honey, spices and milk, and then set it to bake in hot ashes. And the Indians cut the berry and fried it over the fire, like a shish kebab.
In Armenia, the fruit is baked, added to pilaf, stewed with lentils, and in India, halva is made from it. And the Austrians even make schnapps and coffee with pumpkin!
What is a pumpkin?
The berry is popular for many reasons. Firstly, this is a fairly cheap product, accessible to everyone. Secondly, it is incredibly healthy: the pulp contains a large amount of fiber (coarse dietary fiber), potassium, calcium, iron, zinc, cobalt, folic acid, iodine, sodium, vitamins A, C, PP, K, E, B1, AT 2.
In addition, pumpkin has a very low calorie content - 100 g contains only 25 kcal - so even weight-conscious ladies consume dishes made from it.
In our country, this berry is usually used to prepare more traditional dishes - porridges, soups, or simply baked in the oven. But in fact, pumpkin is a universal product from which you can prepare many healthy, nutritious, and, most importantly, tasty dishes. So, for example, you can make aromatic pudding from it.
Actually, pudding is a traditional English dessert made from eggs, flour, sugar, fruit and spices, but in our country it is also made from pumpkin.
We invite you to choose and try one of the pumpkin pudding recipes, which will certainly please both adults and children.
Pumpkin Spice Pudding
This recipe is designed for a large group. The cooled dessert can be heated in the microwave, after sprinkling it with sugar to form a crispy caramel.
We will need:
- 1 kg sour apples;
- 5 kg pumpkin pulp;
- 240 g of premium wheat flour;
- 230 g sugar (preferably brown);
- 140 g butter;
- 85 g dark raisins;
- 4 g ground cinnamon;
- 10 pieces. carnations;
- lemon;
- 4 g ground ginger;
- 35 ml cognac or vodka;
- 5 g baking powder;
- 5 g baking soda.
Cooking method
Pour the flour into a bowl, grate cold butter there on a coarse grater, add 140 g of sugar, baking powder and soda. Grind all the ingredients to make a shortbread dough and put it in the refrigerator.
Cut the berry pulp, peeled and seeded, into small cubes. We peel the apples (if they are from the supermarket), cut them, remove the seeds and blades and also cut them into small cubes.
Pour the raisins into a separate bowl and fill with hot water. When the water has cooled, drain it and dry the raisins on a paper towel. After this, soak the raisins in cognac or vodka. Separately, grind the spices in a mortar - cloves, ginger and cinnamon.
In a saucepan over low heat, melt the remaining butter, add spices, and warm up a little. Add pumpkin pieces and lemon juice here, mix, cover and simmer for about 13-14 minutes. Then add apples, 40 g of sugar and raisins, cover with a lid and simmer again for 8 minutes.
Place everything in a deep baking container, pre-greased with vegetable oil, sprinkle evenly with chilled shortcrust pastry and the remaining sugar on top. Preheat the oven to 180°C and place the container in the oven for 25 minutes.
We take out the dish, let it “breathe” for 10-12 minutes and serve. This dessert can be served with vanilla ice cream or just sour cream.
Delicate soufflé pudding with banana and avocado
This dessert is notable for the fact that it does not require sugar or flour to prepare it. There is also no need to bake it in the oven. The dish resembles custard in taste and color, and it is very easy to prepare - just have a blender in the kitchen.
We will need:
- 250 g pumpkin;
- large ripe banana (about 350 g);
- half a lemon;
- 1 g turmeric;
- 1 avocado;
- 1 g each of cinnamon and chopped nutmeg.
Advice. In order for the dessert to be a success, purchase only ripe, high-quality fruits. Pumpkin and banana must be sweet, and avocado must be soft. Green, unripe fruits are not suitable for preparing this dish.
Cooking method
Wash the berries, peel and remove seeds, cut into thin pieces or grate on a coarse grater. Peel the banana and avocado, cut into pieces, and place everything in a blender. Grind the ingredients to a thick paste. It is best to use an immersion blender with a glass and a foot attachment.
After the mass turns into a homogeneous puree, pour it into bowls, sprinkle with cinnamon, nutmeg and put in the refrigerator. Before you please your loved ones with a delicious treat, garnish the dish with fresh mint leaves.
Classic pumpkin pudding with apples and cinnamon
We will need:
- 430 g pumpkin;
- 430 g sweet and sour apples;
- 4 tbsp. spoons of butter;
- 230 ml milk;
- 3.5 tbsp. spoons of semolina;
- 25 g sugar;
- two eggs;
- a pinch of cinnamon.
Cooking method
We cut the pre-peeled pumpkin into small pieces, peel the apples, remove the seeds, plates and cut into slices. Carefully separate the whites from the yolks, beat them into a strong foam and put them in the refrigerator.
Place the berry pieces in a saucepan, add milk, and bring to a boil, placing on the stove. Simmer over low heat until half cooked. Pour the apples with a glass of clean water and also simmer until half cooked, after which we discard them in a colander, wait for the water to drain, and pour them into the same saucepan.
Place the resulting mixture on low heat and, stirring continuously, add semolina in small portions. Boil for 7 minutes. Then set the saucepan aside, cool the mixture, add the yolks and sugar.
Sprinkle everything with cinnamon and carefully fold in the whipped whites, stirring the dough from bottom to top. Grease the springform pan well with 2 tbsp. spoons of butter, spread the mixture and bake in an oven preheated to 180° C for approximately 15-17 minutes.
You can check the readiness of the dish by piercing it with a wooden skewer - if its tip is dry, the pudding is ready.
We take out the dessert, remove it from the mold, spread the remaining chopped butter on top, cut it into portions and serve.
Pumpkin curd pudding
This dessert has a delicate texture and exquisite taste. It is especially useful for children.
We will need:
- 650 g of fat cottage cheese (preferably homemade);
- 500 g pumpkin;
- 2 eggs;
- 3.5 tbsp. spoons of semolina;
- 120 g sugar;
- salt on the tip of a knife;
- 70 ml milk;
- 3.5 tbsp. spoons of margarine or butter;
- 2 g cinnamon;
- 5 g powdered sugar;
- 2 g vanilla.
Cooking method
26.04.2016 03.07.2016 by gotovlyu v mikrovolnovke
Puddings are one of the most enjoyable breakfasts and desserts. If you come across a delicious pudding, once you have prepared it, you will treat yourself to this delicacy quite often. This is unforgettable!
They are different. Some can be removed from the mold and poured with syrup. There are light soufflé puddings, served in the form in which they were prepared. The latter are most often done in a water bath. They are considered a dish that requires painstaking and long preparation.
However, with a microwave, you can make pudding every day.
The main ingredients for it are eggs, milk, sugar and flour. Instead of flour (or together with flour), rice, starch, semolina (oh, and delicious) and even are also used. Often one or more types of fruit are added.
You can make airy pumpkin pudding. For this, it is better to use a round-shaped vegetable with a bright orange color, as this is the sweetest variety. But if you don’t have one at hand, you can take any one.
Recipe Ingredients
- pumpkin – 300 g;
- milk – 0.5 tbsp.;
- sugar – 3 tbsp. spoons;
- egg – 2 pcs.;
- breadcrumbs – 70 g;
- cinnamon – 0.5 teaspoon.
How to make pumpkin pudding
Peel the pumpkin. The easiest way to do this is with a vegetable peeler. It may be too hard to peel with a knife. Remove the core with a teaspoon. Cut into small pieces, place in a microwave-safe pan, fill with water and place in the microwave for 15 minutes (power - 800 W).
While the pumpkin is cooking, you can work on the remaining ingredients. Separate the egg whites from the yolks. Beat the egg whites to stiff peaks with a whisk or mixer. If you are afraid that the whites may not whip, check first to see if the container in which you are going to beat them is clean? Is it dry? For a greater chance of success, you need to buy only fresh eggs and cool them in the refrigerator in advance. You can add a pinch of salt to the bowl before whisking.
Mix the yolks with sugar, cinnamon and beat well too. The mass is ready when it has noticeably brightened and increased slightly in volume.
The pumpkin is ready. Now you need to remove it from the water and grind it into puree using a blender. Depending on your desire, you can either make a homogeneous puree, or a heterogeneous one, with small pieces. Let cool.
Mix the puree and yolk mixture.
Then add milk and breadcrumbs. Stir. Lastly, add the whipped whites. Mix everything carefully so that the mixture remains airy.
Place in prepared pans. These can be cups, bowls, in our case these are 90 ml jars, very small. Grease with oil, fill about 2/3 full, as the pudding will rise during cooking (then it will settle, but this is not a big deal). Place in the microwave for 30 seconds. If your capacity is more than 90 ml, increase the time.
The finished pudding will be very tender and airy. Serve as a dessert or breakfast.
The recipe can be varied with nuts or raisins. Replace part of the pumpkin with an apple or other berries and fruits. Add cottage cheese or semolina, rus for a denser consistency. Add them while mixing the ingredients. Before putting in the microwave, you can sprinkle with coconut or toasted sesame seeds.
If you decide to have an “aesthetic” get-together with friends or a romantic evening with your loved one, then this dessert will be just right. A shape, even an ordinary baby puree jar, can be turned into a real table decoration. Tie the neck of the jar with a satin ribbon or a beautiful border.
Pumpkin pudding- This is an excellent alternative to high-calorie desserts. We can talk about the beneficial properties of pumpkin for a very long time. It is not only rich in vitamin E, calcium and iron, but also has excellent taste.
I suggest you several recipes for delicious and healthy pumpkin pudding, which will appeal to all your household.
Recipe for pumpkin and apple pudding with semolina
Inventory: cutting board, spatula, knife, mixer, saucepan, grater, small baking dishes.
Ingredients
Step-by-step preparation
- First, remove the skin and seeds from the pumpkin. It should be ripe and bright orange.
- Grate it on a coarse grater or chop it finely.
- Place the pumpkin in a saucepan, add milk and simmer until half cooked, about 7 minutes.
- We also peel the apples and grate them. Any type of apple is suitable for making this pudding, as long as they are not too soft. Choose firm, unripe fruits.
- Then add the chopped apples to the pumpkin, mix and continue to simmer for another 5 minutes.
- Next, pour semolina into the pumpkin and apple puree, mix and simmer until cooked. During cooking, constantly stir the puree with a spatula to prevent it from burning.
- Place the finished puree in cold water until it cools completely.
- Separate the egg into white and yolk, and then beat the white with a mixer until a stable white foam.
- When the pumpkin puree has cooled, add sugar, yolk and mix everything.
- Next, gradually introduce the protein. We lay it out in parts and carefully mix it with the contents of the saucepan.
- Grease the baking pans well with butter. I prefer ceramic ramekins, but you can use any.
- Pour the pudding into the molds, spreading the dough evenly over the surface.
Since I use ceramic molds, I put them in a cold oven, but you can preheat it if you are using another ovenproof dish.
- Bake the pudding in the oven for about 20 minutes at 180 degrees.
You can serve this pudding with cream or sweet fruit syrup. It also goes well with with honey and nuts.
Video recipe
In the video below you can see how easy it is to prepare this wonderful pudding.
Recipe for the most delicate pumpkin pudding
Cooking time- 45 minutes.
Number of servings – 3.
Inventory: spatula, whisk, mixer, saucepan, blender, small baking dishes.
Ingredients
Step-by-step preparation
Decorate the finished pudding on top pumpkin seeds and serve to the table. 
Viderecept
In the video you can watch in more detail the entire process of making pumpkin pudding.
How to make pumpkin and cottage cheese pudding in a slow cooker
Cooking time- 45 minutes.
Number of servings – 5.
Inventory: spoon, plate, blender, slow cooker, baking tins.
Ingredients
Step-by-step preparation
- Peel the pumpkin and cut the pulp into small pieces. Pour hot water into the multicooker bowl and install the steaming section. The water should be hot to reduce cooking time.
- Place the pumpkin pieces in the prepared section and select the “Steam” multicooker program for 15 minutes.
- Place cottage cheese, butter in a blender bowl and add an egg. Then add semolina, sugar and vanillin to the bowl. Grind all ingredients until smooth.
- When the pumpkin is cooked, remove it from the slow cooker and let it cool. At the same time, leave the multicooker in the “Heating” mode so that the water does not cool down.
- Then we add the cooled pumpkin to the curd mass and grind everything again in a blender.
- Place the finished pumpkin-curd puree into baking dishes. Fill only 2/3 of the mold, as the pudding will rise a little during baking.
- We place the molds in a container for steaming and send it to the multicooker.
- Set the “Steam” program for 15 minutes and press the “Start” button. Prepare the remaining pudding dough in the same way.
Ready pudding can be served with jam or chocolate.
In winter, pumpkin is the queen on our table. I offer a recipe for a wonderful pumpkin pudding with the addition of cottage cheese and semolina - light, beautiful, tasty. Pumpkin pudding (or pumpkin casserole) is a great recipe to add to your repertoire of healthy and delicious desserts.
Ingredients
- 200 gr. cottage cheese
- 500 gr. pumpkins
- 100 gr. decoys
- 250 ml milk
- 3 eggs
- 15 gr. butter
- 150 gr. Sahara
- 50 gr. sour cream
- a pinch of salt
Preparation
- Cut the pumpkin into small pieces and boil until almost done (5-10 minutes). Drain the water, cool slightly and beat it in a blender with half the sugar.
- Cook thick porridge from milk and semolina. It cooks very quickly. And since the semolina immediately thickens, it needs to be kneaded well. Cool the porridge.
- Separately, beat cottage cheese, remaining sugar, eggs, sour cream in a blender.
- Then add the cooled semolina porridge to the curd mass and beat again.
- Combine both masses (curd-semolina and pumpkin), add a little salt.
- Pour the mixture into a pre-greased baking dish.
- Place in the oven at 180 degrees for 40-45 minutes. The indicator of readiness will be the formation of a golden brown crust.
- Pumpkin pudding will be very soft and airy at first. Once it cools down a little, you can serve it with tea with jam, sour cream, and yogurt.
Pumpkin pudding in the microwave: video recipe
Bon appetit!
Calories: Not specified
Cooking time: Not indicated
Curd pudding differs from casserole in its more delicate, almost uniform consistency and method of preparation. It is often prepared in a water bath (classic method), baked in the oven, or simply cooled in the refrigerator.
Let us remind you that last time we prepared.
The recipe for classic cottage cheese pudding is extremely simple, it contains a minimum of ingredients: cottage cheese, eggs, sugar and salt and flour. Sometimes vanilla is added as a flavoring agent and baking powder to make the pudding airy. All kinds of berries and fruits, both fresh and frozen, pumpkin, dried fruits are added to the basic ingredients, served with various sauces and gravies. The taste of cottage cheese, of course, is felt, but fresh cottage cheese and pudding made from it are two very different things!
To prepare cottage cheese and pumpkin pudding, use moderate-fat cottage cheese of any consistency - from dense, layered to pasty or with grains. The amount of semolina depends on how dry the curd mass is - the better the curd is pressed, the less semolina you will need.
Cottage cheese and pumpkin pudding - recipe with step-by-step photos
Ingredients:
- cottage cheese - 150 gr;
- bright sweet pumpkin – 150 g;
- egg – 1 pc;
- semolina – 1-2 tbsp. spoons;
- sugar – 3 tbsp. spoons (to taste);
- salt – 2-3 pinches;
- water or milk – 3-4 tbsp. spoons;
- butter – 20 g;
- vanilla sugar – 0.5-1 sachet;
- ground cinnamon, nutmeg, cardamom - 2-3 pinches each (optional);
- grated chocolate or sweet sauce, sour cream and sugar - for serving.
How to cook with photos step by step
To prepare cottage cheese and pumpkin pudding, pour semolina into a bowl and add cold water or milk. There should not be a lot of liquid, just so that the semolina can swell and soften. 
Peel the pumpkin, remove the seeds and fibrous part. Cut into cubes, weigh - you get about 150 grams of peeled pumpkin.
Melt butter in a small frying pan. Place the pumpkin, cover with a lid and simmer over very low heat until the pieces soften. The pumpkin will become completely soft and when pressed it will easily turn into puree.
Mash hot or warm pumpkin with a masher into a paste - smooth, like puree, or with pieces - at your discretion.
Mash the curd mass with a masher. If it is pasty, break it into pieces with a fork. 
In a large bowl, mix cottage cheese, pumpkin puree and swollen semolina.
Add the egg, add sugar (to taste), fine salt. If adding vanilla sugar, mix it with white sugar and add this mixture to the curd-pumpkin mass.
Add spices to taste; you can omit them or reduce the amount - at your discretion. After adding the spices, you need to thoroughly beat and mix everything to get a liquid, almost homogeneous mass.
It is better to take a form for baking pudding that is not very high. Grease the bottom and walls with a piece of butter. Pour the curd-pumpkin mixture almost flush with the sides. By this time, the oven should already be well preheated, up to 200 degrees. 
Place the pan on a medium rack and bake for 30-35 minutes until the top is firm and golden brown. For a tall form, the cooking time almost doubles - up to 50-60 minutes, temperature 180 degrees. But in any case, you need to keep an eye on the pudding and focus on your oven. 
Cottage cheese and pumpkin pudding can be served warm, almost hot, about 10 minutes after taking it out of the oven. Or cool in the pan, turn over (take out with a spatula), cut into pieces and serve with sour cream. If it seems that it is not sweet enough, add honey, condensed milk, and sweet sour cream sauce. Bon appetit! 
Author Elena Litvinenko (Sangina)
It turns out very tasty
