Japanese Pumpkin Pudding (Purin )

A  Japanese style pumpkin pudding that’s eggy, sweet, and creamy. Only 6 ingredients are needed to make this iconic Japanese dessert!

I’ve been snacking on Japanese pudding (pronounced purin in Japanese) since the age of 4, when I visited Japan for the first time.

Purin is a very popular snack in Japan that’s easy to find in grocery stores and conbini (convenience stores). They usually come packaged individually in plastic cup with a spoon taped underneath it.

The main difference between Japanese and American pudding is in the texture – while American style pudding is creamy like custard, Japanese purin is wobbly and silky, like a panna cotta. Flavor wise, Japanese purin is mildly sweet and eggy and is served with a caramel syrup on top.

It tastes delicate, looks delicate and hits the spot every time I’m looking for a satisfying treat for dessert. This is the pumpkin flavored version of Japanese purin – the texture is between wobbly and creamy and tastes similar to pumpkin pie.

I hope you enjoy this as much as I do!

Ingredients for Japanese Pumpkin Purin

• Kabocha squash. You can use other types of squash such as acorn or butternut, or pumpkin too. The flavors won’t exactly be the same but close enough.
• Gelatin powder. This is what gives pudding its wobbly texture.
• Eggs. 2 large eggs, preferably pasture raised as they taste so much better! I get mine at Whole Foods.
• Milk. Or if you’d like to go dairy-free like I do, you can use unsweetened almond milk or unsweetened soy milk.
• Sugar. I’m only using 1/4 cup so the pudding is sweet but not overly sweet. Japanese desserts are famously milder in taste than what we get here. I personally like it better 😊
• Vanilla extract. A little vanilla essence goes a long way and adds a floral element to the pudding.
• Maple syrup. The maple syrup is used as a topping to the pudding. If you don’t have any, I have a quick caramel sauce you can make in the recipe card below.

How To Make Japanese Pumpkin Purin

1. Peel the rind of the kabocha squash and get rid of the seeds by scooping them up with a spoon. You can rinse them and leave them to dry if you want to eat them later, or discard them.
2. Chop the kabocha squash and add the pieces to a small pot. Add enough water to the pot to cover all the pieces of kabocha squash and bring the water to a boil.
3. Turn down the heat to a bubbling simmer and cook for 5-7 minutes, or until the pieces are tender.
4. Drain the kabocha squash pieces and add them to a blender with the sugar.
5. Whisk the gelatin together with the milk, let stand for 1 minute, and add to the blender.
6. Blend briefly until the mixture is smooth and add the eggs and vanilla extract.
7. Blend again at low speed (to avoid foaming) until all the ingredients are blended.
8. Grab a strainer and place it on top of a medium size bowl. Pour the mixture through the strainer slowly (you may need to give the strainer a gentle shake to help the liquid seep through) and discard of the bits that didn’t blend.
9. Grab two 4-ounce ramekins (or four smaller ones) and divide the mixture evenly.
10. Place a deep skillet on the stove top and place the ramekins inside. Add enough water in the pot to cover about 1/3 of the ramekins. Cover the pan with aluminum foil and place the lid on top, leaving a little space opened to let out the steam.
11. Bring the water to boil and turn down the heat to low. Steam for 25 minutes.
12. Check the firmness of the purin – the top part should be mostly firm with the center a little soft. Simmer for an additional 5 minutes if they haven’t set.
13. Transfer the ramekins to the fridge until they have completely chilled. Once they have chilled, pour a little pure maple syrup on top – about one tablespoon, or two if you like it sweet – and serve with a small spoon.

If you are planning to eat them later, cover the pumpkin puddings with cling wrap to prevent the top from drying. Enjoy!

Oishi!

Kabocha purin is one of those Japanese desserts I can’t get enough of. It’s a cross between a crème brûlée, a crème caramel, and a panna cotta, with flavors of autumn dancing on my tastebuds. It’s super oishi (Japanese for yummy)!

It’s a dessert that’s not too sweet but sweet enough to satisfy both kids and adults.

This Japanese style pumpkin pudding will last in the fridge for up to 2 days. Yes, it can last a bit longer but I’ve noticed the quality of the texture declining on its third day. So my advice is to serve them as soon as you can because that’s when they are at their most delicious!

Other yummy squash and pumpkin recipes:

• 10-minute pumpkin dip
• Garlic parmesan spaghetti squash with mushrooms
• Vegan butternut squash soup
• Spaghetti squash yakisoba style
• Roasted acorn squash stuffed with creamy kale and mushrooms
• Pumpkin Oreo muffins
• Pumpkin spice latte

Did you like this Japanese Style Pumpkin Pudding Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Pumpkin Pudding (Purin )

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 95 minutes
• Yield: 2-4 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese

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Description

A  Japanese style pumpkin pudding that’s eggy, sweet, and creamy. Only 6 ingredients are needed to make this iconic Japanese dessert!

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Ingredients

Scale 1x2x3x

• 150 grams kabocha squash, peeled (other type of squash or canned pumpkin puree also work)
• 1 gelatin packet (8g)
• 260ml cold milk, unsweetened almond milk, or unsweetened soy milk
• 1/4 cup (50 g) granulated sugar
• 2 large egg, whisked
• 1 teaspoon vanilla extract
• 100% pure maple syrup

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Instructions

1. Place the kabocha squash on a cutting board and cut the rind using a knife. Remove the seeds by scooping them out with a spoon. If you are using pumpkin puree, start at step 6.
2. Slice the kabocha squash into 1/2-inch thick pieces and put them in a small pot. Add enough water to cover the pieces and bring to a boil. Lower the heat and simmer for 5-7, or until the kabocha squash is tender.
3. Drain and transfer the kabocha squash to a blender and add the sugar.
4. Dissolve the gelatin powder with the milk, let stand for 1 minute, and add to the blender. Blend on low for a few seconds until the kabocha is smooth.
5. Add the eggs and vanilla extract and blend at low speed to avoid foam from forming.
6. IF YOU ARE USING PUMPKIN PUREE: Dissolve the gelatin powder with the milk, let stand for 1 minute. Meanwhile, put the pumpkin puree and sugar in a bowl, stir, and microwave on high for 30 seconds. Stir in the milk and gelatin mix and add it to the pumpkin and sugar. Stir in the eggs and vanilla extract and combine well until the mixture is smooth.
7. Place a strainer over a bowl and slowly pour the mixture through it. You may need to gently shake the strainer to help the liquid seep through. You can also use the back of a spoon to gently swirl the mixture so it strains better.
8. Get rid of the unblended bits left in the strainer. Divide the mixture among two 4-ounce heat-safe ramekins or 4 smaller ones.
9. Place a deep pan or pot over a burner and put the ramekins inside. Pour enough water in the deep pan (or pot) to cover 1/3 of the ramekins. Cover the deep pan (or pot) with aluminum foil and put lid on, leaving it slightly opened to let out the steam.
10. Turn the heat on and bring the water to a boil. When the water is boiling, turn the heat to a bubbling simmer and steam for 25 minutes.
11. Turn the heat off and check the firmness of the puddings. The texture should be a little firm but still creamy like pudding (it’s not supposed to be jiggly). Put the foil back on and let sit for 10 minutes.
    ** If the puddings look like they haven’t set, steam for an additional 5 minutes and check again.
12. Cool the puddings in the fridge until they have completely chilled. Pour 1-2 tablespoons of pure maple syrup on top of each pudding before serving.

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Notes

The pumpkin puddings will last in the fridge, covered with cling wrap,  for up to 2 days. They taste best when served on the same day.

Optional step – you can line the pan or pot with a kitchen towel or paper towel to prevent the dishes from moving. If you decide to do this, make sure there are no edges sticking out to avoid any potential fire hazards.

Nutrition

• Serving Size:
• Calories: 272
• Sugar: 34.7 g
• Sodium: 172.1 mg
• Fat: 6.3 g
• Saturated Fat: 1.6 g
• Carbohydrates: 0
• Fiber: 0
• Protein: 0
• Cholesterol: 0

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