Here's a recipe for an easy pumpkin pudding made with gelatin, without the need for an oven or mixer. Simply pour it into cups for an incredibly smooth and creamy texture!
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Easy pumpkin pudding
This is a simple pumpkin pudding recipe that does not require an oven or mixer.
Puddings are often made at home, but surprisingly, getting the right texture can be challenging. It's easy to end up with an undercooked or lumpy pudding.
This recipe is also great for Halloween, which I made last year! With just five ingredients, this rich pumpkin pudding is prepared on a larger scale, almost like a cake. However, I always get a little nervous when it comes to flipping it over.
Since I'm not using an oven this time, there's no need to worry about adjusting the heat. By pouring the mixture into cups, there's no need for any shaping, allowing us to achieve an incredibly smooth and soft texture.
Without the addition of eggs, the pudding has a refreshing taste. To enhance the flavor, you can choose to use vanilla, rum, cinnamon, or any other preferred alcohol in the pumpkin pudding itself or as a topping.
For this recipe, I added vanilla to the whipped cream topping.
Ingredients
Pumpkin pudding
- Pumpkin - Use pumpkin that has been cooked until it becomes soft enough for a skewer to easily go through. Mash it into a puree.
- Granulated Sugar - You can also use brown sugar as a delicious alternative.
- Milk
- Heavy Cream - Adding heavy cream gives richness, but you can also achieve a lighter texture by using only milk.
- Sheet Gelatin - Soak sheet gelatin in plenty of cold water for about 10 minutes until it becomes soft. If using powdered gelatin, use an equal amount and soften it in 4 to 5 times the amount of water before using.
Whipped cream
If you prefer not to use whipped cream as a topping, please add vanilla to the pumpkin pudding itself!
- Heavy cream
- Granulated sugar
- Vanilla bean seeds - add vanilla essence or vanilla extract, or rum, cinnamon powder, or whatever you prefer.
Instructions
Pumpkin pudding
- First, soak the sheet gelatin in cold water to soften it. If using powdered gelatin, combine the powder with 1 tablespoon of water and let it hydrate.
- Remove the skin and seeds from the pumpkin, as well as the stringy parts, and heat it in the microwave until it becomes soft.
Combine the softened pumpkin and granulated sugar, and mix them together.
Add milk and heavy cream to the mixture, and continue to mix until well combined.
After draining excess water from the softened gelatin (or if using powdered gelatin, including the water it was mixed with), melt the gelatin in the microwave until it becomes liquid.
To prevent the gelatin from solidifying when added directly to the pudding mixture, take about 1 tablespoon of the pudding mixture and mix it with the melted gelatin. Then, add this mixture back into the main pudding mixture.
Strain the pudding mixture and refrigerate for at least 1 hour.
As a finishing touch, add sugar and vanilla to the whipped cream, then top the chilled pumpkin pudding with this sweetened whipped cream. Enjoy!
Tips for Making Pumpkin Pudding
Cook the pumpkin until it is soft enough for a skewer to easily go through. Soft pumpkin is easier to puree and will result in a smooth texture when mixed.
Of course, you can also use a mixer to combine all the ingredients if you prefer.
Storage
Refrigerated
You can store the pumpkin pudding in the refrigerator for about 2-3 days. However, it's best to consume it as soon as possible as the flavor may diminish over time. It's recommended to enjoy it while it's fresh for the best taste.
Freezing
When it comes to freezing, traditional custard-based puddings with eggs are not well-suited for freezing. However, since this recipe uses gelatin, it is freezer-friendly. You can freeze the pumpkin pudding for about 1 month (whipped cream cannot be frozen).
To freeze, transfer the pudding into a freezer-safe container rather than a fragile glass container. Place the container, sealed in a zipper bag or airtight container, in the freezer, ensuring it is not exposed to air as much as possible.
Equipment
Since this recipe does not require a water bath, you can use non-heatproof pudding cups without any issues.
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Easy and Smooth Pumpkin Pudding Recipe 【without an Oven or Mixer】
- Total Time: 1 hour 20 minutes
- Yield: 3 servings 1x
- Diet: GlutenFreeDiet
Description
Here's a recipe for an easy pumpkin pudding made with gelatin, without the need for an oven or mixer. Simply pour it into cups for an incredibly smooth and creamy texture!
Ingredients
Pumpkin Pudding
- 150g pumpkin
- 30g granulated sugar
- 150ml Milk
- 100ml heavy cream
- 4g gelatin
Whipping cream
- 100ml heavy cream
- 10g granulated sugar
- ¼ teaspoon vanilla bean seeds
Instructions
Praparations
- First, soak the sheet gelatin in cold water to soften it. If using powdered gelatin, combine the powder with 1 tablespoon of water and let it hydrate.
- Remove the skin and seeds from the pumpkin, as well as the stringy parts, and heat it in the microwave until it becomes soft.
PUMPKIN PUDDING
- Combine the softened pumpkin and granulated sugar, and mix them together.
- Add milk and heavy cream to the mixture, and continue to mix until well combined.
- After draining excess water from the softened gelatin (or if using powdered gelatin, including the water it was mixed with), melt the gelatin in the microwave until it becomes liquid. To prevent the gelatin from solidifying when added directly to the pudding mixture, take about 1 tablespoon of the pudding mixture and mix it with the melted gelatin. Then, add this mixture back into the main pudding mixture.
- Strain the pudding mixture and refrigerate for at least 1 hour.
- As a finishing touch, add sugar and vanilla to the whipped cream, then top the chilled pumpkin pudding with this sweetened whipped cream. Enjoy!
Notes
Cook the pumpkin until it is soft enough for a skewer to easily go through. Soft pumpkin is easier to puree and will result in a smooth texture when mixed.
Of course, you can also use a mixer to combine all the ingredients if you prefer.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Pudding ＆ Jelly
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 321
- Sugar: 19
- Sodium: 46
- Fat: 25
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 80
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