Pumpkin dessert - add bright colors of cloudy autumn. How to cook a delicious pumpkin dessert quickly, tasty, vitamin

Pumpkin dessert - add bright colors of cloudy autumn. How to cook a delicious pumpkin dessert quickly, tasty, vitamin

With the onset of autumn a pumpkin ripens on our beds. Bright, juicy and incredibly healthy vegetable, from which they prepare the first, main dishes, pastries and of course desserts. We have collected for you the best recipes for cooking pumpkin dessert quickly and tasty.

Pumpkin Dessert - Basic Cooking Principles

Perhaps the simplest dessert that can be made from pumpkin is to bake it with honey or sugar. Baked pumpkin can be smashed with a blender until mashed. This will be an excellent basis for the preparation of mousses, souffles, marmalades, jellies and other desserts.

Pumpkin perfectly absorbs the flavors and tastes of the products with which it is prepared. Therefore, you can safely experiment. For example, a pumpkin can be scoured in berry or fruit juice. So she will acquire not only an interesting taste, but also a beautiful color.

For desserts, it is better to use nutmeg. She is quite clowning and has a pleasant taste.

Before cooking any dessert, the pumpkin is cut into chunks, the seeds are cleaned and the peel is cut off with a sharp knife.

Pumpkin goes well with almost any fruit, citrus, berries and dried fruits. For flavor, spices are added to dishes: cinnamon, cardomom, cloves, pink pepper, vanilla or nutmeg.

Recipe 1. Pumpkin curd dessert quickly and tasty


100 g pumpkin puree;

sugar substitute;

200 g of cottage cheese;

80 ml of skimmed milk.

Method of preparation

1. Cut the pumpkin, scrub the seeds and cut off the peel with a sharp knife. Cut the vegetable into small pieces. Put in a saucepan, cover with water and boil over moderate heat until soft. Then drain almost all the decoction, leaving just a couple of spoons, and perebeyte all the immersion blender in mashed potatoes. Put it on the plate. 2. Put the sweetener, milk and cottage cheese in the bowl of the blender. Beat everything up to a creamy mass.

3. Take ice cream bowls or tall glasses of clear glass. At the bottom of the glass, put a few spoons of curd mass. Top with the same pumpkin puree. The last is the cottage cheese layer. Put the dessert in the fridge for an hour.

Recipe 2. Pumpkin, Fruit and Vegetable Dessert


vegetable oil;

juice of one lemon;

sour cream;


pumpkin - 150 g;

honey - 30 g;

two apples;

small turnip

Method of preparation

1. Peel vegetables and apples. Rinse a lemon, wipe with a napkin and cut it in half. Cut one half into thin slices, then cut each into slices. Crush apples in thin slices. Vegetables nashinkuyte thin plates.

2. Place the pan on the hob. Once it warms up, pour in some vegetable oil and add a spoonful of honey. Fry all the products in this mixture in turn. Fry over high heat, covered with a lid, a couple of minutes. Then bring to a soft over low heat. After each ingredient add a little honey and butter.

3. Put all the fried foods in one dish. Squeeze the juice of half a lemon into it, add sour cream and mix. Let cool in the fridge for at least an hour. Garnish with lemon slices.

Recipe 3. Chocolate Pumpkin Dessert


50 ml of 35% cream;

400 g pumpkin;

50 g dark chocolate;

75 g of powdered sugar;

a pinch of cinnamon;

30 g of honey;

30 grams of starch;

50 g of flour;


Method of preparation

1. Cut the pumpkin into chunks, scrub the inner fibers with seeds. Use a sharp knife to cut the peel off the vegetable. Place the pumpkin in a steaming pan and cook in a slow cooker until soft. Take out the pumpkin and cool. Put the boiled pumpkin in the container of the blender and perebeyte it to a puree state. 2. Combine the flour with the starch, pour in about one and a half tablespoons of drinking water and grind to homogeneity.

3. In pumpkin puree, add powdered sugar, salt, cinnamon, yolk, flour-starch mixture and honey. Stir well.

4. Cover the steaming container with parchment and place pumpkin puree, smooth it, place it in the multicooker bowl, pouring about half a liter of water into it. Cook for ten minutes. Then remove the pumpkin puree and cool.

5. Break the chocolate into pieces. Pour the cream in a saucepan and place on the stove. Hot cream pour chocolate and stir until it dissolves. Cool it down. Fill the bowls or glasses, alternating layers of pumpkin and chocolate.

Recipe 4. Pumpkin Dessert. Marmalade



pumpkin - half a kilo;

honey - 50 g;

gelatin - 50 g

Method of preparation

1. Peel the pumpkin, thoroughly clean the core. Cut the flesh into small cubes, put into the pan and simmer, pouring in a little water, until soft.

2. Pour gelatin with water and leave to swell.

3. Put the finished pumpkin in the container of the blender and perebeyte vegetable to the state of mashed potatoes. Add in it swollen gelatin, vanillin and honey. Beat another couple of minutes.

4. Put the resulting mass into a deep form, lining it with cling film. The thickness of the pumpkin layer should not exceed two centimeters. Leave the marmalade until full. Then cut the dessert into diamonds and roll each into cocoa or powdered sugar.

Recipe 5. Pumpkin Dessert. Mousse


a glass of grated fresh pumpkin;

10 g lemon peel;

two egg whites;


Method of preparation

1. Peeled pumpkin pulp finely grate. Put the vegetable in a saucepan, pour in half a glass of boiled water and simmer until soft over low heat.

2. Wash lemon and scald with boiling water. Remove the zest from it with a very fine grater.

3. Fold the boiled pumpkin into a colander and cool. 4. Add sugar substitute to proteins and whisk until dense foam.

5. Combine pumpkin puree with whipped whites and mix gently. Spread the resulting mass in silicone tins.

6. Place them in the preheated 180C oven for 25 minutes. If you want the dessert to be crispy, increase the temperature at the end.

Recipe 6. Pumpkin dessert. Cheesecake


cream cheese - 200 g;

a glass of sugar;

walnuts - half a cup;


cottage cheese - 100 g;

whiskey - 30 ml;

nutmeg - 2 g;

butter - 150 g;


cream - 30 ml;

crumbs butter biscuits - two glasses;

vanilla sugar - 3 g;

pulp of roasted pumpkin - 250 g;

eggs - two pieces.

Method of preparation

1. Grease the lubricating form. Put the walnuts in a blender and cut them into crumb.

2. Combine the crumbs with soft butter, nuts and sugar. Stir until smooth. Put the resulting mass in the form and even, moistened hands with water. Make the bumpers. Cover the form with cling film and place in the fridge for an hour.

3. Preheat oven to 170 degrees. Cut the baked pumpkin flesh into small pieces and mash it in mashed potatoes. Add half the sugar, eggs and vanilla sugar. Pour in the cream and whiskey. Mix well.

4. Combine the second half of the sugar with salt, nutmeg and cinnamon. Stir. Add cottage cheese and cream cheese. Beat with a mixer for three minutes to obtain a fluffy mass. Continuing to whip, add pumpkin puree to the filling.

5. Put curd and pumpkin mass in shape and level with a spatula. Put in the oven and bake for about an hour. Then turn off the oven, open the door and cool the cheesecake. Dessert set for four hours in the fridge. Gently draw a sharp thin knife between the wall of the mold and the cake. Remove the ring and put the dessert in the dish.

Recipe 7. Pumpkin dessert. Soufflé


150 ml of milk;

40 g butter;

three large eggs;

starch - 5 g;

a pinch of salt;

30 grams of white sugar;

pumpkin - 100 g;

flour - 40 g

Method of preparation

1. Preheat oven to 200 degrees. Cut the pumpkin into chunks, peel the core and cut off the peel. Wrap the vegetable in foil and bake until cooked for 35 minutes. Separate the yolks from proteins.

2. Melt butter in a saucepan. Add sifted flour without removing from heat. Continuously stirring, bring to a boil and immediately remove from heat. Continuing to mix, pour warm milk in a thin stream. It should make a mixture, the consistency of liquid semolina. Add yolks and mix.

3. Mash the pumpkin with mashed potatoes. Put it in a ceramic dish and cool it.

4. Beat the whites in a strong foam, gradually introducing granulated sugar and starch. Whipped whites add to pumpkin puree. Stir gently from bottom to top so that the proteins do not settle.

5. Heat oven to 180C. Grease with butter and lightly sugar. Put the souffle in them, filling the molds for 2/3 of the volume and bake for a quarter of an hour. Souffle will rise and redden.

Pumpkin Dessert - Tips and Tricks

  • Pumpkin for dessert, you can not only stew or boil, but also bake.
  • Instead of sugar, you can use a substitute or honey.
  • Vegetables and fruits, which are used to make a dessert, just stew or bake separately.
  • Pumpkin dessert can be served with berry or cream sauce.
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