Method; Heat clarified butter/ghee in a heavy bottom pan and add cubed pumpkin pieces in it. Saute the cubes on medium heat for 10 minutes till they turn brown or look caramelized. This step is essential to get a distinct taste of caramelized pumpkin in the pudding.
Puree the caramelized pumpkin cubes in a blender.
Combine the pumpkin puree with rest of the ingredients and bring it to simmer in the same pan. Let it simmer for 20-25 minutes until the sauce becomes thick. Take care to keep stirring the thick sauce all the time, to avoid getting the pumpkin puree burnt.
You could use 2 tbsp of lemon juice to replace the apple cider vinegar in the recipe.
A spoonful of yum!
Remove the thickened pumpkin butter from heat. Take small glass bottles and wipe it completely. Fill them with the hot Pumpkin butter and let it cool before closing the lid. Store the pumpkin butter in refrigerator till use. It stays good for upto 2-3 months.
Serve the refreshing Pumpkin butter as a healthy spread on bread slices or in baking pumpkin pies, cakes, cookies, pudding.2. No-Bake Eggless Pumpkin Pudding
Nutmeg and the pumpkin pudding…
Method; Dissolve cornflour (very fine variety which resembles soft talcum powder) or cornstarch in 2 tbsp of cold milk. Pour rest of the milk in a thick bottom pan, bring it to boil and add the corn flour paste in it. Simmer for 5-6 minutes stirring continuously to avoid the thickened milk sticking to the bottom. Take it off from the flame and let it cool.
Add roasted pumpkin puree and all other ingredients, whisk together to make smooth and creamy thick sauce. Cook for 2-3 minutes on low flame and take off the heat.
Its creamy and scrumptious in every bite…
Transfer to individual serving bowls and refrigerate for 2-3 hours till the pumpkin pudding become firm. Serve the scrumptious Caramelized Pumpkin Pudding with crushed nuts, fresh cream or caramel sauce.