Creamy Pumpkin Dessert with Sweetened Condensed Milk
This creamy pumpkin dessert with sweetened condensed milk is a delicious chilled no-bake option. The cooked pumpkin is blended with condensed milk and cinnamon, then thickened in a saucepan with milk and cornstarch until very creamy. Finished with crushed roasted peanuts and honey, it becomes firm after chilling, with a smooth flavor, velvety texture and a special crunchy topping.
Equipamentos
- saucepan For cooking the pumpkin and then thickening the cream.
- colander For draining the cooked pumpkin well.
- Mixer or blender For blending the pumpkin with condensed milk and cinnamon.
- whisk For dissolving the cornstarch and stirring the cream.
- Bowl or serving dish For placing the finished dessert and refrigerating it.
- spoon or spatula For scraping the saucepan and spreading the cream.
- refrigerator For firming and chilling the dessert.
- knife For cutting the dessert once firm.
- plate For serving the slices.
Ingredientes
- 1 kg ripe pumpkin cut into pieces
- boiling water enough to cook the pumpkin
- 200 g sweetened condensed milk
- 1/2 teaspoon ground cinnamon
- 350 ml milk
- 4 tablespoons cornstarch
- crushed roasted peanuts to taste
- honey to taste for finishing
Modo de preparo
- Place the ripe pumpkin in a saucepan with already boiling water.
- Let it cook until the pumpkin is very soft.
- Turn off the heat, drain the pumpkin very well and set aside for a few minutes.
- Place the drained pumpkin in a mixer or blender.
- Add the sweetened condensed milk and ground cinnamon.
- Blend very well until a smooth, even cream forms.
- Transfer the pumpkin cream to a saucepan with the heat still off.
- Add the milk and mix very well.
- Add the cornstarch and mix with a whisk until completely dissolved.
- Turn on the heat and cook, stirring nonstop, until the cream thickens.
- After it thickens, keep cooking for a few more minutes, always stirring, so the cornstarch cooks well.
- When it reaches a creamy and firm texture, turn off the heat and transfer to a bowl or serving dish.
- Spread the cream well and cover with crushed roasted peanuts.
- Finish with honey to taste on top.
- Refrigerate for 3 to 4 hours, until well chilled and firm.
- Cut a slice and serve chilled.
Vídeo
Notas
Cook the pumpkin until very soft and drain it very well so the dessert does not become watery. Dissolve the cornstarch with the heat off before cooking to avoid lumps. After it thickens, cook for a few more minutes while stirring constantly to remove the raw starch taste. The peanuts and honey are optional, but make the dessert more flavorful. Serve well chilled for a firmer texture.
Informações nutricionais
Calories: 245kcalCarbohydrates: 45gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 70mgPotassium: 420mgFiber: 3gSugar: 30gVitamin A: 8500IUVitamin C: 12mgCalcium: 110mgIron: 2mg
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