How To Make Kabocha Purin (Japanese Pumpkin Pudding Recipe)

Gather all of the ingredients together.

Preheat your oven to 325°F (160°C) and lightly grease your ramekins. 

Note: We are using 2 14oz ramekins for our recipe, but feel free to use whatever you have.

Use a spoon to scoop out the pumpkin seeds and cut off the skin.

Cut the kabocha into bite-sized pieces and then steam them until soft. This should only take a few minutes. 

To achieve a smooth texture in the pudding, strain the steamed pumpkin through a strainer or a fine mesh sieve. Then, set it aside.

Combine sugar and water in a small pot and bring it to a simmer over high heat. Be sure not to stir it during this process.

Tip: Avoid stirring to prevent sugar from crystallizing, which can cause the caramel sauce to solidify as it cools.

When it changes from a light gold to a richer golden color and you detect a slightly burnt aroma, remove it from the stove and allow the residual heat to complete the cooking process. Gently pour boiling water into the caramel sauce, then reheat it. This step ensures the caramel sauce becomes smooth.

Turn off the heat and pour the caramel sauce into ramekins. Place the ramekins in the refrigerator.

Pour milk into a pot, then add the cinnamon stick. Heat the mixture until it's just about to boil, and then take it off the heat.

In the bowl of a food processor, combine the previously pureed kabocha, along with the sugar and vanilla extract. Process the mixture until it's completely smooth and all the ingredients are well incorporated.

Once the mixture is smooth, add the eggs and the milk mixture we prepared earlier.

After preparing the pudding mixture, strain it to remove any unwanted lumps and use a spoon to skim off any foam on the surface.

Tip: If you don't have a food processor, a blender or hand blender will work just as well.

Remove the ramekins with the caramel sauce from the fridge and carefully pour the pudding mixture over the caramel sauce, using a spoon to avoid creating holes in the caramel layer.

Cover the ramekins with foil and make a small hole to allow steam to escape.

Place the ramekins into a deep pan and fill the pan with hot water (around 130°F, not boiling) until it reaches the same level as the mixture inside the ramekins.

Position them on the middle rack of the oven and bake for 30 to 50 minutes.

To allow the caramel sauce to meld with the pudding, let them chill in the fridge for a few hours, or even better, overnight!

Tip: The baking time may vary depending on your oven and the size of your ramekins, so start checking for doneness around the 30-minute mark to be safe.

You can dive right into the ramekins and discover the hidden caramel sauce while savoring the flavors of the pumpkin pudding!

Alternatively, you could invert the ramekins onto a plate to reveal the concealed caramel sauce. It's another delightful way to enjoy your pumpkin pudding!

Gently run a knife along the edges of the ramekins, then flip them over. This Japanese pumpkin pudding makes for a fantastic treat during Halloween or the holiday season! We hope you enjoy it!