Cream with Pumpkin and Walnuts

fromTopatoДарт Вейдър4119871
"If your kids don`t like pumpkin, here`s how to disguise it so they eat it up all in one breath!"
Preparation10 min.
Cooking40 min.
Тotal50 min.
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  • pumpkins - 10.5 oz (300 g)
  • sugar - 6 tbsp
  • water - 2/5 cup (100 ml)
  • milk - 2 cups (500 ml)
  • starch - 5 tbsp, wheat
  • vanilla - 1
  • walnuts - ground (optional)


Peel the pumpkin and clean it of its seeds. Cut it into same-sized pieces. Put it in a small pot with the water and 2 tbsp sugar.

Let it simmer on low heat until it softens (about 20 min). In the meantime, boil the milk.

Dissolve the starch in 2/5 cup (100 ml) of the milk (needs to be cooled, so it doesn't turn lumpy). Put the pumpkin pieces in a deep container and pour in the remaining milk over them.

Mash them together, return to the pot and put on a low stove. Add the remaining sugar to the pumpkin mixture and pour in the starch in a thin trickle.

Add the vanilla and stir nonstop until the cream thickens. Distribute it into bowls and leave them to cool.

Optionally, sprinkle with ground walnuts or cinnamon.find similar recipes here

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