Simple & Rich Pumpkin Pudding - squash

Method

• Soak the gelatin in water and set aside.
• Remove the skin and pulp from the pumpkin, wrap in plastic wrap, and heat in a microwave at 500 W for 4 minutes.
• Once heated, blend the kabocha in a food processor until smooth.
• In a pot, mix the smoothed pumpkin, cream, milk, and sugar and heat until it's just about to boil.
• At this time, mix with a spatula while breaking up any lumps of kabocha.
• Turn off the heat and add the condensed milk.
• Heat the soaked gelatin in the microwave at 500 W for 20 seconds, then add to the pot.
• Strain the mixture.
• Pour into a container with a spout for pouring.
• Let chill in the refrigerator for about 2 hours.
• Pour into pudding cups and enjoy.
• It'll be even richer if you use 200 g of kabocha, 200 ml of heavy cream, and 150 ml of milk.
• Pour the pudding into a crust to make it into the filling for Pumpkin Pudding Tart.
• Here's a related recipe for Creamy, Jiggly Sweet Banana Pudding.