How to make a delicious pumpkin dessert. Sweet pumpkin desserts

I recently came across a magazine with recipes for low-calorie baked goods, all kinds of pumpkin desserts, and I even managed to cook some. I really liked it layer cake, where it is recommended to coat cakes made of puff pastry with caramel cream. Desserts made from pumpkin with ginger and cheesecake are also worthy of attention.

Pumpkin dessert “Caramel”

An interesting, unusual, delicious dessert made from pumpkin. Cream deserves special attention. It can turn into an independent sweet, healthy dish– pumpkin dessert “Caramel”.

“Caramel” is the perfect pumpkin dessert, delicious, low-calorie

If you like pudding or marmalade, you'll love something like this - soft, pleasant to the taste, not at all cloying. Why is the cream called caramel if it is made from pumpkin? Because pumpkin pulp, combined with the ingredients of the recipe, gives a taste reminiscent of caramel. I decided to remove the crispy dough from the recipe (by the way, it gave perfect combination), I wanted to reduce the calorie content, and just come up with something new, and now I cook as desired - sometimes with dough, sometimes without it.

The cream in the filling was more liquid; for the pumpkin dessert I had to change the composition a little; I wanted to achieve a more “stable” state of the puree-like mass. Pumpkin dishes are very simple, but their taste can be easily changed with the help of spices. An unusual pumpkin dessert is a wonderful alternative to pies, pastries, and candies.

Beginner cooks can learn first simple dishes(““), and when porridges, soups, casseroles are mastered, feel free to take on desserts, pies, and marshmallows. These pumpkin dishes are not that complicated in themselves, they just require some skill and a little more time.

What we use to prepare the pumpkin dessert “Caramel”:

pumpkin seeds (unsalted, without any additives, you can take raw or roasted - as you like) - 2/3 cup;
cream (can be replaced with sour cream for a less calorie dessert) – 1 cup;
pumpkin puree (boil pumpkin pulp, turn into a homogeneous mass with a blender) – 1.5 cups;
oatmeal (rolled oats) – 1 teaspoon;
sunflower seeds – 1 teaspoon;
vanillin – 1 sachet;
sesame seeds (whole or slightly grind in a mortar, then the dessert will absorb their subtle aroma, resulting in a richer and more interesting taste) – ½ teaspoon;
sugar – 0.5 cups (the recipe calls for a full glass, half a serving was enough for me);
honey (liquid) – 3 tablespoons;
water – ¼ cup;
butter (softened) – 4 tablespoons;
juice from half a lemon – 2-3 tablespoons;
salt - a small pinch;
powdered sugar (to sprinkle the top of the dessert) - a small pinch;
vegetable or butter (for greasing the baking sheet, mold).

How to prepare caramel pumpkin dessert:

Healthy, beautiful - all this is a pumpkin dessert

Cover a baking dish or baking sheet with wax paper. Then distribute the oil evenly over the paper, pour pumpkin, sunflower and sesame seeds and oatmeal onto the bottom. This will be the top of the pumpkin dessert when we turn it over, so we must try to distribute all these components beautifully and neatly.
Mix in a bowl pumpkin puree, cream (or sour cream), put on the slowest heat and heat a little (no need to boil), remove from heat.
In a saucepan with a thick bottom and high walls, mix water, honey, sugar. Stir everything, put it on low heat, wait until the mixture begins to slowly boil and caramelize. After ten minutes, carefully add the warm mixture of pumpkin and cream, salt, vanillin, simmer over low heat until slightly thickened for about another half hour. Then turn off the heat, add oil, and bring everything together (the oil should completely dissolve).
Pour the resulting pumpkin mass into the prepared baking sheet (mold), wait until it cools and hardens (an hour and a half to two, no less, otherwise it will be impossible to cut into pieces). After the specified time, turn the mold over, separate the paper, cut the Caramel pumpkin dessert into squares (or whatever you like), place on a plate or beautiful portioned wax paper, sprinkle with powdered sugar.

Based on the “Caramel” recipe, you can prepare more than one pumpkin dessert. The main thing is to turn the pumpkin pulp into a homogeneous mass of puree.

Ginger pumpkin dessert “Light mousse”

Ginger pumpkin dessert

Required Products:

pumpkin, peeled pulp – 700 g;
egg – 4 pcs.;
powdered sugar – 150 g;
powdered gelatin – 1 tablespoon;
ginger, fresh, grated – 1 tablespoon;
cinnamon, nutmeg - a small pinch;
sour cream or 30% cream - 1 cup;
candied ginger (you can do without it, if not) – 30 g.

How to prepare pumpkin dessert:

Cut the pumpkin into slices, bake in the oven for ten minutes at 200 degrees, cool, and beat with a blender into a puree.
Beat eggs with powdered sugar, dissolve gelatin in a small amount hot water(1-2 tablespoons), mix.
Combine beaten eggs and pumpkin puree, add ginger, nutmeg, cinnamon, mix, put in the refrigerator (ten minutes is usually enough).

Take the mousse out of the refrigerator, carefully mix sour cream or cream into it, put it back in the refrigerator for 2-3 hours so that it hardens well. Decorate the pumpkin dessert with candied ginger, cut into thin pieces, before serving.

Pumpkin dessert “Cheesecake”

This dessert is made from a small pumpkin, the flesh of which is sweet and soft. In an hour of preparation you will get a dessert for about ten servings. You can add ginger, nutmeg or ginger to taste, this will make the pumpkin cheesecake dessert even more flavorful.

What we cook from:

Pumpkin dessert “Cheesecake”

crumbly cookies – 200 g;
butter – 100 g;
powdered sugar – 3 tablespoons;
vanillin - a pinch;
cream cheese – 250 g; (or good quality cottage cheese, tender, fresh, not dry, without grains, you can add a spoonful of sour cream to it and beat it with a blender, you get a mass very similar to cream cheese) -
chopped lemon or orange zest - 1 teaspoon;
cinnamon - half a teaspoon;
thick cream or sour cream - 3 tablespoons.

How to prepare pumpkin cheesecake dessert

Wrap the cookies in a bag and crush them with a rolling pin to even crumbs.
Melt the butter in a water bath, pour into the cookies, mix thoroughly.
Line a baking tray or mold with baking paper, press the cookie mixture onto the bottom, place in the oven, bake at 200 degrees for 5 minutes.
Grind the baked pumpkin with sugar into a mousse using a blender, add cheese (or curd mass), cream (sour cream), zest, cinnamon.
Place the pumpkin and cottage cheese filling on the base crust and bake at 180 degrees for another 10 minutes.

Sometimes the pumpkin filling turns out to be too liquid, this may be due to the juiciness of the pumpkin, the method of preparing it in puree (baking the pumpkin in the oven gives less liquid than boiling it over a fire), the fat content and consistency of sour cream and cream.

Also try to gradually combine the products, pumpkin with cottage cheese, for example, maybe the thickness will be sufficient without sour cream (there is especially a risk if you use not ready-made cream cheese, but curd mass, which already contains sour cream or cream).

Another option is to prepare a pumpkin dessert “Cheesecake” according to the same recipe without baking, but with the addition of gelatin to the filling. Dissolve the sachet in water as indicated on the package, beat the mixture with a blender, place on the cookie base in a springform pan, and let it brew. The top should be soft and keep its shape.

This pumpkin dessert, like any cheesecake, is best served chilled. Bon appetit!

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Pumpkin is an exceptional plant, a permanent resident of gardens and vegetable gardens, as well as kitchens and pantries of Russians. This product is very tasty and healthy from crust to seeds. It contains vitamins A and C, a large amount of fiber, pectin fiber, calcium, magnesium and iron. And finally, this is a necessary attribute used in English speaking countries, and in recent years and among the younger generation in Russia, to celebrate Halloween.

Pumpkin often stays in the beds until the last minute, and sometimes remains there and overwinter as unnecessary, due to its huge size or large quantity copies. If this is about your garden, be sure to take the pumpkin home and cook it delicious dishes, because there are a great many of them. For example, you can choose one of ten simple and quick recipes presented below.

1. Pumpkin and kohlrabi stew

The dish is very healthy and easily absorbed by the body. All products can be found in the garden, and vitamin complex, mineral salts and vegetable proteins included in its composition will provide the family with health, strength and energy.

What to take:

Peeled pumpkin – 300 g
Kohlrabi cabbage - 2 pcs.
Pepper (sweet), carrots, onions - 1 pc.
Garlic - 5 cloves
Oil (vegetable)
Salt - to taste

How to cook:

To prepare the stew, it is better to use a thick-walled pan. All vegetables: onions, carrots, pumpkin, cabbage and sweet pepper cut into small cubes. Place the dishes on the fire and pour in the oil. When the oil is hot, add the vegetables, starting with the onions. Cover the pan with a lid and cook over low heat, stirring occasionally, for 45 minutes. At the very end of the process, about ten minutes before the dish is fully cooked, add salt and chopped garlic cloves. The ingredients are for four people.

2. Pumpkin millet porridge

Millet porridge with pumpkin is a dish of Russian cuisine, known for centuries. The ingredients are very simple and inexpensive. The dish turns out to be very healthy and nutritious. Cooking porridge in water.

What to take:

Pumpkin (small) - 1 pc.
Millet - 1.5 cups
Water - 3 glasses
Honey, salt - to taste

How to cook:

Wash the pumpkin, remove seeds and peel. Cut into small pieces. The cereal must be washed and filled with water. Then add pumpkin, honey and salt. Bring the mixture to a boil, reduce heat and then cook, stirring, for twenty minutes. If the millet has not softened and the water has already evaporated, add more. Next, we use the standard method of bringing the porridge to readiness: remove the pan from the stove, wrap it in a towel or blanket and leave for half an hour. Well, let’s serve the porridge with butter.

3. Pumpkin puree soup with celery

None full lunch can’t do without soup, and if the dish contains everything bright colors autumn, it will undoubtedly create the mood and make the day warmer and more comfortable. Let's prepare a lean version of vegetable soup.

What to take:

Pumpkin - 0.5 kg
Potatoes - 2 pcs.
Celery – 0.1 kg
Onions, carrots - 1 pc.
Vegetable oil – 3 tbsp. spoons
Water (vegetable broth) - 0.5 l
Salt, herbs, spices - to taste

How to cook:

To ensure the soup has a rich taste, fry the vegetables in vegetable oil before cooking. Cut onions, carrots, celery, pumpkin, potatoes into fairly small pieces. First immerse the pumpkin in the heated oil and leave for about five minutes. Then we send in celery and potatoes. Stir the mixture so that it does not stick to the bottom. Lastly to stewed vegetables add carrots and onions, season everything with spices and simmer for a few more minutes.

Fill everything up hot water or vegetable broth, add salt and cover with a lid. Cook the soup until the vegetables are ready, about half an hour, you can check by looking at the carrots. After the soup has cooled, transfer it to a blender or grind it directly in the pan. Serve the puree soup with herbs and croutons.

4. Pumpkin salad with apple and carrots

A salad made from fresh vegetables is always welcome, and if it is prepared for a couple of minutes, it retains all its nutritional properties and will give a charge of freshness and vigor to both adults and children.

What to take:

Pumpkin (pulp) - 0.2 kg
Carrot, apple - 1 pc.
Olive oil – 30 ml
Lemon juice – 5 ml
Sugar, salt, spices - to taste

How to cook:

Peel the pumpkin from the peel and seeds, grate the pulp. Grate the carrots and apple as well, but the apple last, as the fruit quickly darkens. Salad dressing is very simple: mix lemon juice and butter and add to the chopped ingredients. Mix the resulting mass and leave for about fifteen minutes so that the salad is well soaked. If desired, add sugar, salt or spices to the dish.

5. Pumpkin jam with lemon

Pumpkin jam has never occupied a leading position among preparations for the winter, so it will be more pleasant to surprise guests and family by putting it on the table for evening tea. Here is one of the simplest and fastest cooking options.

What to take:

Pumpkin (pulp) – 1 kg
Sugar – 1 kg
Water - 1 glass
Lemon – 1 piece

How to cook:

We clean the pumpkin, leaving only the pulp, which we chop into small pieces. We also finely chop the lemon (with peel). Place the ingredients in an enamel bowl or pan. Add a glass of boiling water and cook over medium heat for about fifteen minutes and only after the pumpkin becomes soft, add sugar. Cook the mixture for five minutes until the crystals disappear. Turn off the heat and grind the jam in a blender, and then pour it into jars. The product should be stored in the refrigerator.

6. Pumpkin in the oven with honey and nuts

Pumpkin is an excellent base for making dessert, especially if you want to please your sweet tooth. As always, a minimum of ingredients and maximum pleasure.

What to take:

Pumpkin (peeled) - 0.5 kg
Walnuts – 0.1 kg
Honey, sugar, butter - 1 tbsp. spoon

How to cook:

Peel the pumpkin and cut into slices 1 cm thick. Place the pieces on a baking sheet and pour over a small amount water (two tablespoons). Cover the sheet with foil and bake in the oven. Leave there for half an hour at a temperature of 190 degrees. It's time to prepare the sweet mixture. To do this, you need to chop the nuts and melt the butter. Add honey and sugar. After the specified time has passed, remove the pumpkin from the oven, remove the foil and pour over the sweet nut-honey mixture. Place the dessert back in the oven for another ten minutes. The healthy sweet is ready to serve.

7. Pumpkin pancakes

Even if pumpkin is not a popular product in the family, it’s worth trying to please your loved ones with a breakfast of pumpkin pancakes. Tasty and healthy “sun on a plate” will not leave anyone indifferent.

What to take:

Pumpkin (peeled) - 0.5 kg
Eggs - 2 pcs.
Flour, sugar - 3 tbsp. spoons
Soda - 0.5 teaspoon
Vanillin - to taste
Vegetable oil

How to cook:

We clean the pumpkin from seeds and peel and grate it on a medium-sized grater. Beat the eggs into the pumpkin mixture and mix. Next comes sugar and flour. Don't forget to add a little soda and, if desired, vanillin. Heat the vegetable oil in a frying pan and start baking the pancakes. Spread them in a thin layer and fry over medium heat, keep on each side for about three minutes until golden brown. Sunny breakfast is ready.

8. Pumpkin in sour cream and garlic sauce

Are you planning to cook fish or meat for dinner, but don’t know what to come up with as a side dish? An excellent alternative to boring buckwheat and mashed potatoes will become a pumpkin dish.

What to take:

Pumpkin - 0.5 kg
Sour cream (fat) - 0.2 l
Garlic - 4-5 cloves
Greens (parsley, dill)
Salt, pepper - to taste
Vegetable oil

How to cook:

First, we clean the pumpkin, free it from the peel, fibrous part and seeds. Cut the pulp into large pieces and send them to fry in a heated frying pan with vegetable oil. Cook over high heat. We wait for the pumpkin to brown and at the same time make the sauce. Finely chop the garlic and herbs, mix with sour cream. Pour the mixture over the pumpkin.

Salt and pepper the dish, mix and cover the pan with a lid. Leave to simmer over low heat for ten minutes. As a result, the pumpkin pieces should be soft, but not turn into mush. Can also be used as an independent dish.

9. Candied pumpkin

Today it is no longer possible to surprise anyone with candied fruits from the most exotic fruits. It is much more pleasant, cheaper and healthier to prepare homemade sweets for the winter from fruits and vegetables from your own garden. For example, from pumpkin.

What to take:

Pumpkin – 1 kg
Sugar - 0.5 kg
Lemon - 1 pc.
Powdered sugar

How to cook:

To prepare the dish you will need a ripe and dense sweet pumpkin. Peel it and cut the pulp into even cubes of about 2 cm. Place the pumpkin in a saucepan and add sugar. Place lemon, pre-cut into half rings, on top. Place the resulting mass in the refrigerator for about 12 hours. After this, cook the pumpkin pieces over low heat for five minutes.

Then leave it untouched for 4 hours and put it back on the fire for five minutes. Let the mass cool. Place the slices in a sieve and wait for all the syrup to drain. Prepare the baking sheet: lay out the foil and carefully lay out the pieces. Place the pumpkin in the oven (temperature 100°C) and dry for four hours. Take out the “marmalades” and sprinkle with powdered sugar.

10. Cupcake with pumpkin, carrots and nuts

What do you think of the pumpkin bake idea? Just a little patience and a handful of nuts, and a delicious and crumbly pumpkin muffin is ready for your guests.

What to take:

Pumpkin - 0.4 kg
Carrots - 0.1 kg
Flour - 0.2 kg
Butter - 0.2 kg
Sugar - 0.1 kg
Eggs - 4 pcs.
Nuts (almonds or walnuts) - 0.1 kg
Sour cream (low-fat) - 50 g
Baking powder - 10 g

How to cook:

Pumpkin and carrots must be peeled and grated. In a separate bowl, beat the butter and sugar, add the sour cream there and beat again. Now comes the turn of the eggs, which we introduce one at a time, continuing to thoroughly mix the mass and bringing it to a homogeneous state. Add vegetables and chopped nuts to the resulting mixture.

Sift the flour, add baking powder and gradually add it to the general mixture, kneading the dough. Cover the bottom of the baking dish parchment paper, spread the dough and place in the oven preheated to 180 degrees. We bake the cake for about an hour.

Bon appetit!

Pumpkin can be called a universal vegetable, because it can be used to prepare the most different dishes, including desserts. The proposed step-by-step recipes will tell you how you can quickly get delicious sweet treats from pumpkin.

Pumpkin fritters

Even in an ordinary frying pan you can prepare a dessert from. Some housewives fry the vegetable with the addition of honey or sugar. But it’s better to try frying delicious and tender pancakes. Proposed step by step recipe with a photo will tell you how you can quickly get a healthy breakfast dish.

Ingredients:

200 g pumpkin;
1 apple;
150 ml kefir;
100 g sugar;
1 tsp. vanilla sugar;
2 eggs;
130 g flour;
1 tsp. baking powder;
a pinch of salt.

Preparation:

We clean the pumpkin from the peel and seeds, grind the pulp on a fine grater.

We pass the peeled apple through a grater, send the grated fruit to the vegetable, and mix.

Beat eggs into a separate container, add salt, add regular and flavored sugar, shake everything thoroughly.

Now pour the fermented milk drink into the egg mixture, stir, add the pumpkin-apple mixture, stir everything again.

Then add the sifted flour along with baking powder and knead the dough.

Bake in a hot frying pan with butter until golden brown.

Serve pumpkin pancakes with sour cream, jam, whipped cream or preserves. If desired, you can replace vanilla sugar with cinnamon, an apple with a banana, or fry pancakes with the addition of cottage cheese.

Turkish pumpkin dessert - Kabak Tatlisi

Pumpkin is loved in different countries and cook from it delicious desserts. We suggest trying Turkish traditional dish from pumpkin with walnuts. The dessert is prepared very quickly, the recipe is very simple, and the result is something like the one in the photo, a delicious treat for the whole family.

Ingredients:

2 kg pumpkin;
1 kg sugar;
1 lemon;
150 g walnuts;
cream for serving.

Preparation:

Cut the peeled pumpkin into small pieces and place in a saucepan, alternating with thin layers of sugar.

Now add lemon juice to the vegetable and add citrus peel.

Cover the pan with a lid and leave the vegetable for 3 hours at room temperature You can leave it overnight to let the pumpkin release its juice.

Then put the pan with the contents on the fire and after boiling, cook the vegetable in syrup for an hour.

Then remove the lid and cook the pumpkin for another 30 minutes. Then take out the lemon peel, loosely cover the container with a lid and let the vegetable cool completely.

Place the cooled pumpkin pieces on a plate, sprinkle with chopped walnuts and serve with cream.

IN traditional recipe Lemon is optional, but the citrus softens the pumpkin flavor, which not everyone likes. Lemon gives the vegetable a spicy note that evokes associations with candied fruits.

Pumpkin with honey and cinnamon

You can quickly and deliciously bake pumpkin in the oven with honey and cinnamon. This dessert can be served with cream, nuts or ice cream. The recipe for the delicacy is very simple, but it is better to prepare it from sweet varieties of pumpkin.

Ingredients:

400 g pumpkin;
2 tbsp. l. honey;
1 tsp. cinnamon;
3 tbsp. l. sour cream;
walnuts.

Preparation:

Cut the pre-prepared pumpkin pulp into pieces and place in a greased baking dish.

Add cinnamon to the sour cream, add honey, stir everything thoroughly and grease each piece of vegetable with the resulting mixture.

Place the pumpkin in the oven for 50 minutes, temperature 190°C. When serving, sprinkle the baked pumpkin with finely chopped walnuts.

If you are going to bake the pumpkin without any additives, then add water to the vegetable so that the pieces do not dry out. And if desired, the vegetable can be baked with apples, orange or lemon.

Do you prepare pumpkin desserts for your loved ones?
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American pumpkin pie

Pumpkin pie is a traditional American dessert. The baked goods are very tender, and by adding spices, the typical taste of the vegetable is immediately transformed.

Ingredients:

160 g flour;
100 g butter;
0.5 tsp. salt;
1 tsp. lemon juice;
300 g pumpkin;
5 tbsp. l. water;
200 ml condensed milk;
2 eggs;
0.5 tsp. cinnamon;
cardamom to taste;
ginger and nutmeg to taste.

Preparation:

Chop the butter straight into cold pieces, add salt and flour. Mix with your hands to form flour crumbs.

Now pour in cold water together with lemon juice, knead, collect the dough into a ball, wrap in film and put in the refrigerator for 30-40 minutes.

Afterwards, roll out the chilled dough, put it into a mold, make sides and into the oven. Bake for 12 minutes with a load or 6 minutes without a load, temperature 200 °C.

Grate the peeled pumpkin pulp, place it in a frying pan, add salt and simmer the vegetable until all the liquid has evaporated.

Then put it into a blender and grind it to a puree, into which we then beat the eggs, pour in the condensed milk and pour in all the spices, mix.

Place the filling on the dough and place in the oven for 40 minutes, temperature 175°C.

Spices are a must American Pie, so they cannot be ignored, but, on the contrary, if desired, you can add other spices in the form of ground ginger or cloves.

Candied pumpkin

Pumpkin desserts can be prepared even when diabetes mellitus. So, you can quickly and deliciously cook candied fruits in the oven. Such sweets, prepared by yourself simple recipe, will definitely appeal to both adults and children.

Ingredients:

800 g pumpkin;
400 g sugar;
100 ml water;
orange zest;
cinnamon stick;
half a lemon.

Preparation:

For dessert, we choose muscat pumpkin varieties and use exactly top part without seeds.

First, cut the vegetable into circles 0.5 cm thick, peel off the peel and then cut into pieces measuring 1.5 by 2 cm.

Pour sugar into a saucepan; if this ingredient cannot be used, then take any sweetener, pour in water and squeeze the juice from half a lemon.

Place the saucepan on the fire and after boiling, cook the syrup for 5 minutes.

Then we pour the pumpkin pieces into a saucepan, fill it with syrup, add lemon zest and a cinnamon stick, and also put it on the stove.

After boiling, cook the pieces with constant stirring for 5 minutes, then cover with a lid and cool completely. We repeat the procedure 3-4 times, but if the pumpkin is very ripe, then 2 times is enough, the main thing is that the pieces of the vegetable are completely saturated with syrup, but do not boil over, but keep their shape.

Afterwards, place the pumpkin in a sieve and let the syrup drain. We don’t pour out the syrup itself, but pour it into a bottle and store it in the refrigerator. It can be used as an impregnation for sponge cakes, and it is also very tasty to eat pancakes or pancakes with it.

Now put the pumpkin pieces on a baking sheet with parchment and put them in the oven for 3-4 hours, temperature 80-90 ° C, the exact time depends on the size of the pieces and on the oven itself.

Cool the finished candied fruits and sprinkle with powdered sugar mixed in equal proportions with corn starch. This way the candied fruits will not stick to each other and will be stored for a long time.

Store the treat in an airtight container, such as a glass jar. We use it as a stand-alone dessert or add it to the dough for baking muffins or pies.

Pumpkin casserole in a slow cooker

You can quickly and easily prepare pumpkin dessert in a slow cooker. We offer the recipe very delicious casserole which is ideal for healthy breakfast or dinner.

Ingredients:

300 g pumpkin;
500 g cottage cheese (5%);
3 eggs;
200 ml sour cream;
100 g sugar;
80 g semolina;
1 tsp. baking powder;
1 tsp. vanilla sugar;
1-2 tbsp. l. butter.

Preparation:

Grate the peeled pumpkin pulp on a coarse or fine grater; you can simply cut it into small pieces.

Pour the eggs into the container, add sugar and beat with a mixer until smooth, then add the curd product and stir everything again.

Then lay out the pumpkin, sour cream and add the cereal along with baking powder and vanilla, knead everything well.

Grease the multicooker bowl with oil, sprinkle with semolina and lay out the dough. Select the “Baking” program and set the time to 1 hour.

After the signal, check the readiness of the casserole with a skewer; if necessary, bake for another 15-20 minutes. Leave the finished baked goods in the slow cooker until they cool completely.

Then we take it out, put it on a dish and serve with sour cream, honey or jam.

If you want to bake dessert with golden brown crust, then after the signal, carefully turn the casserole over bright side down and cook for another 15 minutes.

These are the kind of desserts you can easily and simply make from an ordinary pumpkin. If you want to quickly enjoy a delicious treat, you can cook pumpkin in the microwave in just 10 minutes. To do this, pour pieces of vegetable into a microwave-safe dish, sprinkle with sugar and pour in water. Cover with a lid and microwave until tender, about 8 to 12 minutes.

This pumpkin dessert tastes very much like soft serve popsicles, but is easier and faster to prepare. On personal experience I can say that this is the most hassle-free recipe for a pumpkin dessert; it will always work for everyone, even complete “dummies” in cooking. Provided, of course, that you have at your disposal freezer and a blender. Although you can do without a blender if the uniformity of the pumpkin dessert is not the most important thing for you.

The spices used in the pumpkin dessert were cinnamon and cardamom. I also wanted to add star anise, but knowing that without heating it reluctantly releases its aroma, I did not transfer the valuable product. But I want to note that you shouldn’t focus on spices if they don’t exist – and there’s no need. The only mandatory additives are lime or lemon; without it it will be very cloying, so much so that the dessert will be very, very much an acquired taste. The insipid sweet taste is unlikely to find many admirers.

The proportions in a pumpkin dessert are completely unimportant - this is another huge plus. We take more pumpkin and less bananas, or vice versa - we make a base of banana puree, add, in addition to pumpkin, pears, apples, and everything that you think fits with pumpkin. I will write the proportion of ingredients that I consider successful for this recipe, and it’s up to you to stick to it or not.

Pumpkin dessert recipe, ingredients:

Pumpkin (prepared, without seeds and peel) – 300 g;
banana – 1 large;
sweet pears – 2 pcs;
lemon (juice) – 2 tbsp. l;
sugar - to taste (I have 1.5 tbsp);
cinnamon - on the tip of a teaspoon;
cardamom (ground) – a pinch.

How to make pumpkin dessert

Cut the pulp of the peeled pumpkin into small, thin slices.

The pumpkin should be baked in the oven, steamed or simmered in a frying pan without oil. Any of these methods will do; our task is to make it soft to get a tender puree. Bake in the oven in a mold, pour a little water into the bottom so that the pumpkin does not burn. You can also bake it in foil. A steamer can be easily constructed from a colander (aluminum or metal) placed on the rim of a pan of suitable diameter. Pour water into the pan, about 5-6 cm, put a colander with pieces of pumpkin, cover with a lid so that the steam does not escape. And cook until soft. Poach in a frying pan as follows: put the pumpkin pieces in the frying pan, add 1-0.5 cm of water. Cover, heat, cook until soft over low heat.

The pumpkin seems to be steamed and becomes soft. Cool the prepared pumpkin to room temperature.

Peel the banana and pears and cut into pieces. The presence of a pear, like other fruits, is not necessary in this pumpkin dessert recipe; the main products are banana and pumpkin. But for variety, you can add something else.

Place pumpkin, banana, pear, spices and a little sugar into a blender. Beat until smooth. Taste it. Add lemon juice (lime juice will also work) and beat again. Taste it again and finally correct the taste of the pumpkin dessert. Pour into a plastic or metal container with a lid. Cover and place in the freezer for 1.5-2 hours (until hardened).

In the pumpkin dessert recipe, which I took as a basis, the contents of the container are mixed several times and whipped with a blender. I made it simpler - I froze the puree until it “set” around the edges, but the middle still remained soft. I mixed the future dessert with a spoon and smoothed out all the lumps. You need to stir the frozen puree at least once, and not just stir, but break up all the ice crystals and large lumps. This way we will prevent freezing “in one piece”, the pumpkin dessert will now remain soft even after long-term cooling, and there will be no ice crumbs in it. I flattened it and put it in the freezer. I froze it for several hours (left it overnight).

And that's what we got! Real fruit ice cream, very soft in texture, aromatic, tasty and so healthy! It tastes simply amazing, light, refreshing! All ingredients in the pumpkin dessert are natural, you can eat as much as you want and not worry about calories!

Some tips for creative personalities(in a culinary sense):

You can add to a pumpkin dessert: orange (juice), apples, pears, carrots (after heat treatment), melon, kiwi, papaya. In no case should bananas be excluded, they will give silkiness, smoothness, sweetness, without them it will not be as tasty.

Consider what more sugar in pumpkin dessert, the worse and longer it hardens. Not to mention the calorie content - it increases rapidly with each added spoon of sugar.

If you want the texture of the pumpkin dessert to be completely silky and tender, beat the puree after freezing with a blender. Freeze again. Whisk again. And freeze again. But, for my taste, the difference will not be so significant that you spend many times more time on cooking.

Do not use very deep containers for freezing - you will be tortured by waiting for the dessert to reach the desired condition. Take a regular one plastic container for storage food products, resistant to low temperatures.

Prepare pumpkin dessert for health, we are waiting for your comments!