Japanese-Style Kabocha Pumpkin Pudding, or Pumpkin Purin 🎃🍮
Silky, creamy, and lightly sweet pumpkin pudding
Celebrate Thanksgiving with this Japanese-Style Kabocha Pumpkin Pudding recipe, also known as Pumpkin Purin!
This Japanese-Style Kabocha Pudding Pudding, also known as Pumpkin Purin, is a dessert that combines caramel custard pudding, known as purin, with Japanese kabocha squash. It’s the perfect seasonal dessert for any cozy autumn afternoon.
Silky, creamy, and lightly sweet — it’s the perfect treat for pumpkin lovers.
Follow our step-by-step guide and make this recipe for the holiday season!
Pumpkin Purin Recipe (4 servings)
Ingredients
For the pudding:
- 200 g (about 1 cup) kabocha pumpkin, peeled and microwave until softened *
- 200 ml (¾ cup + 1 tbsp) milk
- 100 ml (about ⅓ cup) heavy cream
- 2 eggs
- 50 g (¼ cup) sugar
- ½ tsp vanilla extract (optional)
*Canned pumpkin purée may be used, but Japanese kabocha gives the best results.
For the caramel sauce:
- 1 tbsp hot water (to thin the caramel)
- 3 tbsp sugar
- 1 tbsp water
Directions
- Caramel:
- Heat sugar and 1 tbsp water in a small saucepan until amber.
- Add 1 tbsp hot water carefully and swirl.
- Pour into 4 ramekins; let set.
- Pudding:
- Blend pumpkin, milk, cream, eggs, sugar, and vanilla extract in a food processor until smooth.
- Strain through a fine sieve.
- Cook:
- Pour into ramekins.
- Steam on low for 15–20 min or bake in a hot-water bath at 160°C / 320°F for 25–30 min.
- Chill:
- Cool, then refrigerate at least 2 hours.
- Unmold to serve.
Get your ingredients at Tokyo Central! 🛒💚