Monday, September 16, 2013

Meatless Monday - Baked Pumpkin Pudding

Today's Meatless Monday food is Kabocha Squash.
Or as us Aussies called it Japanese Pumpkin.
Or if you're like me and find these things too hard to find, just regular pumpkin ;-)
It all tastes the same right?!? 
But who wants to eat pumpkin plain?!?
Isn't it considered pig food in England?!?

I must admit that I'm not a huge fan of pumpkin, but when its turned into sweet treats it suddenly grows on me ;-)

Baked Pumpkin Pudding

You'll need:
3 cups pumpkin cubes
200g soft silken tofu
1/4 cup maple syrup
1 Tablespoon cornflour
1 Tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Cook the pumpkin til soft. I just put it in the microwave.
Combine the cooked pumpkin with all the other ingredients and blend til smooth - either in a blender of a food processor.
Pour into lightly oil-sprayed ramekins.
Bake in a preheated 180C oven for 20 minutes until lightly golden brown on top. They will be firm, but slightly wobbly.

Delicious served with coconut whipped cream.



  1. Is this what I call Queensland Blue? I love Pumpkin pie but no one else in my family does so I don't make it:)) I love roasted pumpkin and I like pumpkin in curries but I don't eat it on its own very often (steamed).

    1. Ditto re steamed pumpkin here. I rarely roast it either. It is yummy is curries though.
      Not sure if this is the same as a queensland blue - so many varieties of pumpkin out there that I can't keep up with them all ;-)

  2. Oh WOW! Awesome recipe/idea! Great pics, as always, too!

    1. Aw thank-you that's so kind! I feel like I really struggle to get nice pics, so that was wonderfully encouraging to hear! :-)

  3. I've experimented it today and it's very yummy :)

    1. Yay I'm so glad to hear that you tried it and likes it :-) Thanks for letting me know!