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Giant Pumpkin Fondue Pudding

by Saki Yamada featured in How To Make Mesmerizing Japanese Desserts


for 4 servings

Pumpkin Pudding

  • 400 g
    pumpkin, peeled and chopped 400 g
  • 5 teaspoons
    gelatin (15 g)
  • 3 tablespoons
  • 1 ⅔ cups
    milk (400 mL)
  • ¾ cup
    heavy cream (200 mL)
  • ½ cup
    maple syrup (100 g)

Chocolate Ganache

  • 200 g
    milk chocolate, chopped 200 g
  • 1 cup
    heavy cream (200 mL)

For Serving

  • cocoa powder, for serving
    Calories 324
    Fat 27g
    Carbs 24g
    Fiber 0g
    Sugar 22g
    Protein 5g

Estimated values based on one serving size.



  1. Make the pumpkin pudding: Place the pumpkin in a medium bowl, cover the bowl with plastic wrap, and microwave for 5 minutes, until the pumpkin starts to soften. Let cool.
  2. In a microwave-proof ramekin, combine the water and gelatin and mix well. Set aside. Microwave the gelatin mixture for 10 seconds, then mix well.
  3. Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.
  4. Place a medium bowl into a large bowl filled with ice. Strain the pumpkin mixture through a sieve into the medium bowl. Whisk until the mixture begins to thicken.
  5. Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.
  6. Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.
  7. Transfer to a medium bowl with the chocolate and mix until well combined and smooth.
  8. Invert the pudding onto a serving dish.
  9. Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.
  10. Enjoy!




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