1 medium-sized pumpkin of approximately 1 kg, well ripe
3 tablespoons of sugar
4 beaten eggs
1 cup of cornstarch
1 tablespoon of butter
1 tablespoon of orange liqueur
1 teaspoon of ground cinnamon
whipped cream for garnish
1 medium-sized pumpkin of approximately 1 kg, well ripe
3 tablespoons of sugar
4 beaten eggs
1 cup of cornstarch
1 tablespoon of butter
1 tablespoon of orange liqueur
1 teaspoon of ground cinnamon
whipped cream for garnish
Cut the pumpkin into small pieces and cook it with sugar, cinnamon, and a hint of orange liqueur over low heat, stirring constantly until it's well mashed
After cooking, strain the mixture through a fine-mesh sieve
Add the beaten eggs, cornstarch, butter, and orange liqueur
Mix well to combine
Pour the mixture into a buttered mold and smooth out the top
Bake in a moderate oven for 45 minutes or until set
Unmold once cooled and garnish with whipped cream
Refrigerate until serving
Note: We experimented with various pumpkin puddings, and this one was certainly the best.
