With Halloween just around the corner you may find that like me, you have a few pumpkins in the kitchen waiting to be carved up into lanterns. This Pecan Pumpkin Pudding is the most delicious way to use up some of that pumpkin flesh rather than chucking it in the bin!
This pudding is like autumn in a mini glass and makes a lovely dessert for after Sunday lunch or a healthy protein-rich evening treat. Pumpkin may not be as popular an ingredient here in the UK as it is in the US, but given its availability now and its many health benefits, it’s time to get it on your table. It’s full of fibre and is a great source of beta carotene, vitamin C and potassium.
Other autumnal ingredients include maple syrup for its amazing flavour and sweetness, cinnamon to help balance blood sugar and give that perfect flavour, ground ginger for a slight kick and delicious, buttery pecan nuts.
Graham’s the Family Dairy Quark is a fat-free, low salt, cream cheese which is especially creamy and rich in protein. It has a really unique texture that makes this pudding light but super filling.
Think a softer kind of cheesecake topping as a pudding and you’ll imagine what kind of deliciousness this pudding is!
- 1 cup / approx 175g of cooked mashed pumpkin
- 1 250g tub of Graham's The Family Dairy Quark
- 2-3 tablespoons of maple syrup
- 1 tablespoon of cinnamon
- 1/2 tablespoon of ground ginger
- 8 pecan nuts
- See notes below for options to cook and prepare the pumpkin.
- Place all ingredients apart from the pecan nuts into a blender or food processor and blitz until smooth.
- Transfer to two small glasses and place in the fridge for at least an hour to chill and firm.
- Roughly chop your pecan nuts and scatter on top of the pudding. Add a small drizzle of maple syrup and serve.
- To cook the pumpkin you can roast the chopped flesh in the oven at 180C for around 40 minutes until tender, then leave to cool (note measurements are for mashed).
- You can also bake a whole pumpkin in a slow cooker, just cut in half or into pieces to fit into the slow cooker and bake for 5-6 hours on high, then scrape the tender flesh off the skin.
- You could also use tinned pumpkin or switch pumpkin for butternut squash.
As I say in the recipe, you can cook pumpkin in various different ways. I was really amazed at how easy it was to cook it in the slow cooker! You can also use butternut squash instead if you prefer.
Have you tried any pumpkin recipes? Do you like sweet or savoury pumpkin recipes?
*post in collaboration with Graham’s The Family Dairy
These look so good! x
Thank you!
Nom nom! Love the sound of these puds! Yum.
Thanks!
That sounds so delicious! I wish I had some of that yoghurt in our fridge as I have some tinned pumpkin. I love pumpkin soup, but also I love it baked in sweet things like cupcakes, especially with a little nutmeg.
I’ve really struggled to find tinned pumpkin this year, I’ve had to make my own!
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