Made with seasonal pumpkin and baked in a water bath for a silky-smooth finish. The natural sweetness of pumpkin pairs perfectly with the rich, custard-like texture. Perfect for home parties or as a Halloween treat!
70 minutes
+ additional chilling time
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 14oz pumpkin (peeled and seeded)
- 0.5cup granulated sugar (for caramel)
- 2tbsp water (for caramel)
- 1tbsp water (to finish the caramel)
- 1cup whole milk
- 4 large eggs
- 0.5cup granulated sugar
- 180ml heavy cream
- 0.5tbsp dark rum (optional)
- ground cinnamon (optional, to taste)
DIRECTIONS
- 1
Make the caramel:
In a saucepan, combine 1/2 cup sugar and 2 tbsp. water. Cook over medium heat until golden brown. Remove from heat, carefully add 1 tbsp. water (it will splatter), and immediately pour into a 7-inch round cake pan or pudding mold. (Do not use a springform pan, it will leak when baking in a water bath.)
- 2
Prepare custard base:
Warm the milk in a small saucepan (do not boil). In a bowl, whisk together the eggs and 1/2 cup sugar. Slowly add the warm milk, then stir in heavy cream and rum (optional).
- 3
Prepare pumpkin:
Cut the pumpkin into chunks, place in a microwave-safe bowl, cover with plastic wrap, and microwave at 600W for 5–6 minutes, until soft. Mash while hot. Stir in cinnamon if desired.
- 4
Combine:
Gradually whisk the custard mixture into the mashed pumpkin until smooth.
- 5
Strain:
Pass the mixture through a fine sieve twice, then pour into the caramel-lined mold.
- 6
Bake:
Place the mold on a baking sheet filled halfway with hot water. Bake in a preheated oven at 340°F (170°C) for 50 minutes until set.
- 7
Chill:
Cool to room temperature, then refrigerate for 2–3 hours. To remove the pudding. run a knife around the edge of the pan/mold, place a plate on top, and turn it upside down onto the plate.
RecipeID
777
Tips & Notes
・For a child-friendly version, replace the rum with a few drops of vanilla extract.
・Cinnamon adds a warm depth but can be omitted for a milder flavor.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.