Pumpkin dessert
Autumn needs to be celebrated, and the best way to do it is with this delicious pumpkin dessert. In under 20 minutes, you will layer sweet, citrus-kissed pumpkin purée with a light vanilla-flavoured cream, then top it all off with honeyed nuts. What better way to highlight autumn’s bounty and impress your guests without fuss?
Ingredients
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1
Small Hokkaido pumpkin (about 250 g cleaned weight)
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1
Orange
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1 tsp
Cinnamon
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1 tbsp
Honey
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Cream
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200 ml
Double cream
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100 ml
Greek yoghurt 10% or quark
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1 tsp
Vanilla extract
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Topping
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100 g
Nuts or almonds, chopped
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2 tbsp
Honey
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A pinch of flaked salt
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Fresh mint
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Instructions
Once you have washed the pumpkin, peel away all the tough exterior skin and remove every last seed and fibrous strand; any lingering “guts” can give your final purée an unwanted stringiness. Next, slice the pumpkin into uniform 1 × 1 cm cubes so that each piece cooks through at the same rate, then gently pat them dry with paper towels. Doing so prevents excess moisture from steaming the cubes, allowing them to develop those lightly caramelised edges when they roast. Be sure your oven is preheated to 200 °C, and spread the pumpkin in a single layer on the baking tray. Finally, let the cubes cool completely to room temperature before you blend them with honey, orange juice, and cinnamon.
Balance the sweetness and acidity in your pumpkin dessert by tasting the pumpkin purée with honey, orange juice, and cinnamon. If it needs more sweetness, gradually add more honey. To increase acidity, add a bit more orange juice or a squeeze of lemon juice to make it brighter. Be careful with the acidity to avoid making it too sour. Also, taste the whipped cream mixture on its own and adjust the vanilla sugar as needed.
FAQ: Questions about pumpkin dessert
Making the perfect pumpkin dessert might bring up some questions. But rest assured, we have answered the most prominent ones to help you along the way. Keep on reading to learn more!
Do I need to peel the pumpkin?
Yes, you need to peel the pumpkin for this dessert recipe to get the smoothest and creamiest purée. Although Hokkaido pumpkin skin is edible and softens as it cooks, peeling it ensures your purée is free from any tough skin bits. If your blender is very powerful, you might consider leaving the skin on, but for the smoothest texture, peeling is recommended.
How do I know when the baked pumpkin cubes are done?
The baked pumpkin cubes are done when they are fork-tender, which means a fork or knife can easily slide into them without any resistance. The flesh should feel soft all through, with no hard, uncooked parts. You should also see the edges turn slightly golden brown, a good sign that they are ready for blending into a creamy purée. Once done, let them cool before using them in your dessert recipe.
How do I thicken a runny purée?
To thicken runny pumpkin purée for your dessert, first try straining it. Place the purée in a fine mesh strainer or a sieve lined with cheesecloth over a bowl. Let it sit for 30 minutes to an hour to drain excess water, which helps thicken it. For a quicker fix, cook the purée over low-medium heat in a frying pan or saucepan. Stir it frequently for about 10–15 minutes to reduce the moisture. Once it is thicker, blend the pumpkin with orange juice, cinnamon, and honey.
Can I make the pumpkin dessert in advance?
Yes, you can make the pumpkin dessert in advance. Make the roasted pumpkin purée up to 2 days before and keep it in the fridge. Whip up the cream mixture, which includes whipped cream and Greek yoghurt, and refrigerate it for up to 24 hours. Prepare caramelised nuts a day before and store them at room temperature in an airtight container to keep them crunchy. Assemble the pumpkin dessert a few hours before serving for the best taste. If needed, you can assemble and refrigerate individual servings up to 24 hours ahead, just add fresh mint right before serving.
How should pumpkin dessert leftovers be stored?
Store pumpkin dessert leftovers by gently moving the nut topping into its own airtight container so it stays crisp rather than softening against the creamy layers. Then, cover the remaining dessert with cling film pressed directly onto the surface to prevent a cream “skin” from forming and block any fridge odours. Pop the wrapped dessert into the coldest part of your refrigerator (not the door), where it will stay safely for 1–2 days below 5 °C.
Nutritional values
Nutritional value, per
1867 Kcal
| Fibre | 29.5 gram fibers |
| Protein | 29.7 gram |
| Fat | 138.2 gram |
| Carbohydrates | 128.9 gram |
Recommended information
Serving suggestion
Other recipes
Make a delightful pumpkin dessert
This little glass of layered goodness brings together all the best parts of autumn in every spoonful. You get a silky cream base, a warmly spiced pumpkin purée, and a crunchy nut topping – what more could you want? It is the kind of dessert that feels special without demanding hours in the kitchen. Serve it up on a chilly evening or when hanging out with friends. This delightful pumpkin dessert delivers comfort and charm, glass after glass.
There are more pumpkin recipes waiting for you! Be sure to check out our homemade pumpkin pie and spiced pumpkin cake with frosting. And for savoury options, try our easy pumpkin gnocchi and hearty butternut squash curry.
Smooth and airy cream layer with Greek yoghurt
The first layer of this delicious pumpkin dessert consists of a smooth and airy cream. Double cream is whipped until it forms soft peaks, then folded gently with Greek yoghurt and a bit of vanilla sugar. It is the perfect mellow bed for our pumpkin purée.
Greek yoghurt offers a subtle tang and a silky body, cutting through the richness of the cream and keeping the dessert from feeling too heavy. If you swap it out with quark, you will get a milder tartness and a firmer texture. Note that quark is slightly lighter on the palate and adds a fresh taste, which is great if you like your cream layer to be a bit more restrained.
Sweet pumpkin purée with orange and cinnamon
We cannot talk about this pumpkin dessert without mentioning the sweet and warmly spiced pumpkin purée. Roasting the pumpkin concentrates its natural sugars and deepens its sweetness, lending a gentle caramel note and a richer colour. Once tender, the pumpkin cubes are blended with sweet honey, freshly squeezed orange juice, and a pinch of warm cinnamon. It plays off the creamy layer beautifully, marrying floral honey and autumnal spice in each velvety mouthful.
Caramelised crunch from toasted nuts and almonds
No autumn treat is complete without a bit of crunch. Just imagine a scattering of chopped nuts or almonds, tossed in honey and seasoned with flaky salt. As they toast in a dry pan, the honey caramelises, coating the nuts in a glossy, sweet shell, while the flaked salt brings out the natural nutty flavours.
These crunchy bits add just the right contrast to the smooth cream and pumpkin layers below, making each spoonful satisfyingly crisp and sweet-salty. And it is entirely up to you, which nuts you use.
A quick and easy autumn dessert to impress guests
Despite its chic appearance, this easy pumpkin dessert comes together in under 20 minutes of hands-on time, so it is perfect for busy hosts or last-minute dinner parties. Serve these elegant glasses alongside coffee or spiced tea; the cream tames the bitterness of a strong espresso, while the pumpkin and nuts complement a fragrant chai or herbal infusion.
We guarantee you that your guests will marvel at the beautiful dessert and rich flavours, never guessing how effortlessly you pulled it off. It is a foolproof way to bring a taste of autumn to any table and leave everyone asking for the recipe.
Creative ideas to try out
Once you have this pumpkin dessert down, the real fun begins. You can experiment with the recipe and make it unmistakably yours. Swap the cinnamon for cardamom or ginger, or add a pinch of clove or nutmeg to dial up the seasonal warmth.
If you want a more pronounced sweetness, drizzle maple syrup instead of honey into the pumpkin purée or stir brown sugar through the cream layer for a gentle molasses note.
Toasted coconut flakes or granola make a delightful change from nuts, and crumbled gingersnap or speculoos cookies add spice and crunch in one go. For a burst of brightness, fold diced poached pears or apples into the pumpkin purée, or spoon tart cranberry compote between the cream and purée. You can even swirl ribbons of melted chocolate or nut butter through the pumpkin for a marbled effect that is both stunning and delicious.
