Pumpkin Pudding (mazamorra De Calabaza)

Pumpkin Pudding, also known as Mazamorra de Calabaza, is a traditional Peruvian dessert that is creamy, sweet, and full of warm spices. This comforting pudding is perfect for the fall season and is a delightful way to enjoy the flavors of pumpkin.

Pumpkin Pudding (mazamorra De Calabaza)

Ingredients

  • 4 cups diced pumpkin
  • 1 cup water
  • 1 cup coconut milk
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. In a large pot, combine the diced pumpkin and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the pumpkin is tender.
  2. Once the pumpkin is tender, mash it with a potato masher or fork until smooth.
  3. Stir in the coconut milk, sugar, cinnamon, cloves, nutmeg, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy, about 10-15 minutes.
  4. Remove from heat and let the pumpkin pudding cool slightly before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
40g
Fat
3g
Protein
2g

Supplies

Large pot Potato masher or fork Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the pumpkin pudding warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon.

Tips & tricks

For a richer flavor, you can use evaporated milk instead of coconut milk.

Cost

$8