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.
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
- 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.
- Once the pumpkin is tender, mash it with a potato masher or fork until smooth.
- 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.
- 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