It’s pumpkin season, and like every year, I enjoy many dishes, sweet or savory, from this fruit. I like it very much in the form of a juicy pudding, but also in the form of biscuits or pie. I made this pumpkin pudding recipe with apples, and also this one with pumpkin and almonds. But I wanted a pumpkin and walnut pudding, and it wasn’t hard to come up with a recipe for it. It has no flour or baking powder, and the amount of sugar can be adjusted according to your own taste and the sweetness of the pumpkin used. A goodie!
Ingredients
- 1 kg pumpkin (weighed without skin)
- 150 grams of coarsely ground walnuts
- 130 grams of sugar
- 40 grams of coconut oil
- 5 eggs
- 1 tablespoon of cinnamon
- 1 tablespoon of rum essence
- A pinch of salt
Recipe Method
Peel the pumpkin and grate it. I used a large pumpkin, very ripe and a bit juicy, but you can also use pie pumpkin or other kind of pumpkin. Temper the grated pumpkin in a saucepan, on a low heat, together with the coconut oil. Stir continuously or it will stick. After 5 minutes, add the sugar. Continue to mix for another 2-3 minutes, until the pumpkin starts to release its juice. Cover the saucepan with a lid and leave it on the fire for another 7-8 minutes.
Turn off the heat, remove the lid and stir occasionally to cool.
Break the eggs into a bowl and beat them well with a whisk, together with the salt.
Turn on the oven and set it to 180 degrees Celsius.
After the pumpkin has cooled, turn it over in the blender and mix it until get a paste. Add the beaten eggs, cinnamon and rum essence. When these are also mixed in the composition, add the coarsely chopped walnuts, give the blender another 2-3 pulses, and turn the composition into the pan, on baking paper. I used a round tart pan with a diameter of 28 cm.
Put the pan in the hot oven for 45-55 minutes, or until the surface becomes hard. It doesn’t have the consistency of a sponge cake, but is softer and juicier. It doesn’t rise much either, it’s pudding, not cake.
