Simple & Rich Pumpkin Pudding

Directions

1. 1
   Soak the gelatin in water and set aside.
2. 2
   Remove the skin and pulp from the pumpkin, wrap in plastic wrap, and heat in a microwave at 500 W for 4 minutes.
3. 3
   Once heated, blend the kabocha in a food processor until smooth.
4. 4
   In a pot, mix the smoothed pumpkin, cream, milk, and sugar and heat until it's just about to boil.
5. 5
   At this time, mix with a spatula while breaking up any lumps of kabocha.
6. 6
   Turn off the heat and add the condensed milk.
7. 7
   Heat the soaked gelatin in the microwave at 500 W for 20 seconds, then add to the pot.
8. 8
   Strain the mixture.
9. 9
   Pour into a container with a spout for pouring.
10. 10
    Let chill in the refrigerator for about 2 hours.
11. 11
    Pour into pudding cups and enjoy.
12. 12
    It'll be even richer if you use 200 g of kabocha, 200 ml of heavy cream, and 150 ml of milk.
13. 13
    Pour the pudding into a crust to make it into the filling for Pumpkin Pudding Tart.
14. 14
    Here's a related recipe for Creamy, Jiggly Sweet Banana Pudding.