Pumpkin pudding with maple syrup
3 servings
15 minutes
Pumpkin pudding with maple syrup is the embodiment of coziness and autumn warmth. Inspired by European dessert traditions, it combines the tenderness of pumpkin with subtle spicy notes of cinnamon, clove, and nutmeg. Maple syrup adds a soft caramel sweetness, while semolina provides a pleasant texture. As it cools in the fridge, the pudding gains depth of flavor, and pomegranate seeds in the final touch give it a refreshing tartness and elegance. This dessert is perfect as a conclusion to a cozy dinner, warming you with its taste and aroma. Serve it in beautiful compotes, enjoying every spoonful.
1
Combine pumpkin puree, milk, semolina, sugar, maple syrup, a cinnamon stick, ground cloves, nutmeg, and ginger in a pot. Place over medium heat, stirring constantly, bring to a boil, slightly reduce the heat, and cook for about 5-8 minutes. The consistency of the porridge should be as thick as possible. Remove from heat, discard the cinnamon stick, and immediately distribute into serving dishes, whether they are ovenproof ramekins or tea cups. Cool at room temperature, then cover the puddings with plastic wrap and refrigerate overnight.
- Pumpkin puree: 1 glass
- Milk 3.2%: 1 glass
- Demerara sugar: 2 tablespoons
- Semolina: 3 tablespoons
- Maple syrup: 1 tablespoon
- Cinnamon sticks: 1 piece
- Ground nutmeg: pinch
- Ground cloves: pinch
- Ground ginger: pinch
2
Remove the puddings from the freezer and serve, garnished with pomegranate seeds.
- Pomegranate seeds: to taste