Appetizing pumpkin desserts are some of the most healthy treats. Such treats will allow you to treat yourself to sweets, and to saturate the body with vitamins and life-giving force. The article published the best recipes for pumpkin desserts.

Oven pumpkin dessert with honey

Ingredients: 430 g pumpkin, a handful of light sesame seeds, large orange, 1 tbsp. l refined oil, 2 tbsp. l liquid honey.

  1. It is very important for any desserts to choose fragrant sweet vegetables with pulp of a bright saturated color. Pumpkin gets rid of peel and seeds.
  2. Next, the vegetable is cut into oblong pieces.
  3. In a separate wide bowl, liquid honey and oil are mixed. Both sunflower and olive are suitable.
  4. The whole zest is removed from the orange, and a couple of large spoons of juice are also squeezed out. These ingredients are added to honey and oil.
  5. Slices of vegetable are immersed in the resulting mixture. They should be completely covered with aromatic citrus sauce.
  6. Workpieces are laid out in a single layer in a heat-resistant form.
  7. Pumpkin dessert baked in the oven for 40-45 minutes at medium temperature.

The finished treat should be soft.

How to make candied fruit?

Ingredients: 1.5 pounds of fresh pumpkin, 820 g of granulated sugar, a pinch of citric acid, a stick of cinnamon, a glass of filtered water, a large orange.

  1. Pumpkin is washed and cleaned of all unnecessary. Next, the pulp is cut into large cubes. If you make the pieces small, then after cooking and drying in the oven, they will be too small and deformed.
  2. Sliced ​​vegetable is transferred to a deep bowl and filled with the whole sugar. The capacity is put on a cool night. During this time, the pumpkin will let the juice in which the sand dissolves. As a result, sugar syrup is obtained in a bowl.
  3. The orange is washed thoroughly and cut into small pieces together with the peel. Bones are removed from the slices. Fruits are mashed using a suitable blender nozzle.
  4. Pumpkin syrup is poured into a pan, combined with water, lemon, cinnamon, and orange puree.
  5. With constant stirring, the mass is simmered for 6-7 minutes. Immediately after boiling, vegetable cubes are immersed in it.
  6. Next, the mixture is completely cooled and left for 3 hours.
  7. The mass is again brought to a boil and cooked for another 5-6 minutes. The foam formed is removed from its surface. When the contents of the pan, removed from the fire, completely cool, the procedure is repeated. Again: boiling-cooling.
  8. The mixture is poured onto a large sieve. The remaining pumpkin cubes are selected, stacked on a baking sheet covered with parchment, and dried for about an hour at a temperature of 120 degrees.
  9. Ready cooled candied fruits are transferred to a glass container and stored under a lid.

The syrup remaining after cooking goodies can be used to soak biscuits or make fruit drinks.

Pumpkin Pudding Recipe

Composition of products: 1 tbsp. filtered water, 420 g of pumpkin pulp, a pinch of vanillin, 2 large eggs, 4 tbsp. l semolina, 3 tbsp. l with a heap of sugar and the same amount of raisins, 2 chips. salt, ½ tsp. ground cinnamon, 160 ml of milk, breadcrumbs to sprinkle the mold.

  1. The pumpkin is peeled, a core with seeds is cut from it. The pulp is cut into cubes, poured into a pan and poured with the indicated amount of water.
  2. The ingredients are stewed over medium heat under a lid for 20-25 minutes with frequent stirring.
  3. At the end, the pumpkin should become soft, and the water should evaporate almost completely from the container. The finished vegetable is kneading a crush.
  4. Milk is brought to a boil in a separate bowl. In a thin stream, semolina is poured into the liquid, washed raisins are added. The ingredients are brought to a boil and left for 5-6 minutes.
  5. Eggs are divided into components. Yolks, cooked semolina, all remaining ingredients according to the recipe, except crumbs, are added to the warm pumpkin puree.
  6. The mass is actively mixed with a whisk. It should not be lumps.
  7. Proteins are whipped to the peaks and carefully interfere with a wide spatula to the bulk.
  8. The dough is laid out in a mold, oiled and sprinkled with breadcrumbs.

At 170 degrees, the dessert is baked for 55-65 minutes. Next, the pudding is left for another 25 minutes in a cooling oven.

Tasty treat with pumpkin and cottage cheese

Ingredients: 430 g pumpkin pulp, 2 large eggs, 2 tbsp. l semolina and fat sour cream, 40 g butter, 330 g cottage cheese, 3 tbsp. l granulated sugar, a pinch of salt, 0.25 tsp. soda and lemon juice.

  1. The peeled pumpkin grates on a grater with medium divisions.
  2. Cottage cheese and softened butter are kneaded in a deep bowl. Eggs, sand, semolina, sour cream are added to it.
  3. Soda is quenched with lemon juice and is also poured into the mixture from the second step.
  4. The ingredients combine with grated pumpkin and mix well.
  5. The mass is laid out in a prepared baking dish.

Casserole is prepared for 50-55 minutes at 210-220 degrees.

With chocolate

Ingredients: a pound of pulp of juicy sweet pumpkin, 60 g of dark chocolate, 3 tbsp. l granulated sugar.

  1. The vegetable is peeled of a dense crust and fiber part with seeds. Prepared pumpkin is cut into small slices.
  2. The resulting pieces are laid out in an oiled form in one layer. Top with vegetables sprinkled with granulated sugar.
  3. Pumpkin leaves in a well preheated oven for 25 minutes. When the slices soften, you can put them on a plate and pour the chocolate melted in a water bath.

The treat is decorated with crushed hazelnuts or any other nuts.

Pumpkin Souffle

Ingredients: 220 g of pumpkin pulp, 190 ml of natural yogurt, 3 large apples, 160 ml of milk, 8 g of gelatin.

  1. Gelatin is soaked in cold milk according to the instructions on the package.
  2. The oven is turned on in advance. It should warm up to 200-210 degrees.
  3. Pumpkin is cut into small cubes, apples along with peel are cut into large slices.The ingredients are laid out on a baking sheet.
  4. Fruits and vegetables are baked in the oven until softened.
  5. Baked fruits turn into mashed potato with a blender. Natural yogurt is added to them. The ingredients are whipped together.
  6. Milk with gelatin is heated, but not brought to a boil. It is poured into the mixture from the fifth step. The components are beaten with a whisk for 2-3 minutes.
  7. The resulting mass is poured into molds and sent to the refrigerator for 4-5 hours.

Ready soufflé is decorated with any fresh berries or pieces of fruit.

Pumpkin Jelly with Orange

Ingredients: 370 g of pumpkin pulp, 90 g of granulated sugar, 13 g of gelatin, 85 ml of water.

  1. Pumpkin is cut into large slices, sprinkled in a pan and filled with water so that it completely covers the vegetable. The container is closed by a lid and sent to cook on a small fire. Sliced ​​vegetables should be well softened.
  2. Gelatin is poured into 85 ml of boiled cold water and left to swell. This will take about half an hour.
  3. Pumpkin without liquid mash. Sand and swollen gelatin are added to the still hot vegetable mass.
  4. The components are mashed together. If the mixture turns out to be too thick, it must be diluted with the water remaining from cooking the pumpkin.
  5. The liquid is poured into the bowl.

Future jelly is refrigerated until solidified.

Appetizing dessert with apples

Ingredients: a pound of fresh pumpkin, 4 apples, 70 g of dark raisins, 60 g of butter, 4-5 tbsp. l granulated sugar, a pinch of cinnamon.

  1. Pumpkin and apples are peeled and then cut into small slices.
  2. Butter is melted in a pan, vegetable and fruit slices are laid out in it, as well as sand, well mixed with ground cinnamon. If the pumpkin is dry, a glass of water is also poured into the container.
  3. Under the lid, the mass is stewed until the vegetable softens.
  4. Then pre-washed raisins are poured.

When all the excess liquid is evaporated from the pan, the pumpkin and apple dessert is removed from the heat and served hot or cold to the table.

Pumpkin Ice Cream

Ingredients: 120 g mashed baked pumpkin, 90 ml of condensed milk, 1 tbsp. l liquid honey, 90 ml of very heavy cream, a pinch of nutmeg, cardamom and cinnamon.

  1. Puree is combined with liquid honey, all spices.
  2. Fat cream and condensed milk are added to the mass.
  3. The mass is beaten to a density and uniformity.

The future ice cream is laid out in silicone molds and sent to the freezer until it hardens.

Similar:More from the author: