A flan-like Japanese style pumpkin pudding that’s eggy, sweet, and creamy. Perfect for kids and adults who are lactose or gluten intolerant! Only 6 ingredients are needed to make this delicious autumn dessert favorite!

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

Japanese Style Pumpkin Pudding – Kabocha Purin (かぼちゃのプリン)

I love Japanese pudding.

Love. Love. Love.

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 convenience stores (called conbini in Japanese). 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.

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

The recipe I have for you today is a twist on the traditional Japanese purin. While Japanese purin uses gelatin to give it that bouncy panna cotta-like texture, I’ve decided to go without and instead, created a texture that’s more flan-like.

And as mentioned in the title of the post, this recipe is dairy-free and gluten-free, so anyone with a lactose or gluten intolerance can safely enjoy this dessert.

With this easy pumpkin pudding recipe, what you get are strong egg and kabocha squash flavors, topped with pure maple syrup.

It’s simply divine!

I recommend using a small spoon to scoop up the perfect ratio between spongy pudding and woody maple syrup. My stomach just rumbled as I typed those words. That’s how much I like it.

How To Make Japanese Style Pumpkin Pudding (or Kabocha Purin, Or Flan!)

You will need:

  • 200g 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 it will still be tasty.
  • 2 large eggs
  • 240ml unsweetened almond milk
  • 40g granulated sugar
  • 1 teaspoon vanilla extract
  • 100% pure maple syrup

The first thing to do is to peel the rind of the kabocha squash. Here’s a fun fact; the rind of a kabocha squash is actually soft enough to eat once it’s cooked. It’s often used in Japanese cooking but since we want to color the pudding a sunny yellow hue, we are peeling it for this recipe. Once the rind is peeled, 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.

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

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. Once the water is boiling, turn down the heat to a bubbling simmer and cook for 5-7 minutes, or until the pieces are tender. Drain the kabocha squash pieces and add them to a blender with the sugar and half of the almond milk.

Blend briefly until the mixture is smooth and add the remaining almond milk, eggs and vanilla extract. Blend at a low speed – to avoid too much foam from forming at the top – until all the ingredients are blended.

Now 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.

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

Now it’s time to use the ramekins!

Grab two 4-ounce ramekins and divide the mixture evenly.

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.

I didn’t have to do it as you can see from the picture, my ramekins felt pretty stable on their own.

Place a deep pan on the stove top and put both ramekins inside. Add enough water in the pot to cover about 1/3 of the ramekins. Cover your deep pan or pot with aluminum foil and place the lid on top, leaving a little space opened to let out the steam.

Turn the heat to medium high until the water starts to boil. When the water is boiling, turn down the heat to low and steam for 25 minutes.

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

Turn the heat off and check the firmness of your pumpkin puddings – the top part should be mostly firm with the center a little soft. Simmer for an additional 5 minutes if they look like they haven’t set.

Otherwise, leave the heat off, put the foil back on and let the puddings sit for 10 minutes. Transfer the pumpkin puddings 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.

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

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

YUM!

Health Benefits Of Kabocha Squash

I love it when desserts aren’t all bad for me since I have such a sweet tooth!

Considering the level of satisfaction I get whenever I dive into one these pumpkin ramekins, I’m happy to know that there are some health benefits to be reaped from this dessert. Kabocha squash is not only delicious, it’s also loaded with vitamin A and C, and is a good source of iron, B vitamins, magnesium, beta-carotene, copper, and various antioxidants.

It’s also low in calories (about 30 calories per cup), great for the skin because it’s high in vitamin C and contains antioxidants, can improve vision (beta-carotene), and aid in weight loss, because of its high fiber content.

No wonder why Japanese women have such beautiful skin, kabocha squash is one of those vegetables that makes an appearance in many desserts and main dishes across Japan!

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:

Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com Japanese Style Pumpkin Pudding (Kabocha Purin) - A healthier and easy recipe for the best pumpkin pudding! With a flan-like texture, this deliciously sweet and eggy kabocha pumpkin is gluten-free and dairy-free! Perfect for kids and adults who are lactose or gluten intolerant. It's a fun, low carb dessert your entire family will enjoy! #thanksgivingfood #healthydessert #kabochasquash #japanesefood #homemade | pickledplum.com

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!

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Japanese Style Pumpkin Pudding (Kabocha Purin – かぼちゃのプリン )

A delicious flan-like Japanese style pumpkin pudding topped with pure sweet maple syrup. Dairy-free and gluten-free!

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

Ingredients

  • 200 grams kabocha squash or other type of squash (or pumpkin)
  • 240 ml unsweetened almond milk (or unsweetened soy milk)
  • 40 grams granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100% pure maple syrup

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
  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. Add sugar and half of the unsweetened almond milk. Blend until smooth
  4. Add the remaining almond milk, eggs, and vanilla extract. Blend at low speed to avoid foam from forming. 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.
  5. Get rid of the unblended bits left in the strainer. Divide the mixture among 2 heat-safe ramekins.
  6. 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.
  7. Turn the heat on and bring the water to a boil. When the water is boiling, turn the heat to low and simmer for 25 minutes.
  8. Turn the heat off and check the firmness of the puddings. Most of the top part should be firm with the center a little soft. 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.
  9. Cool the puddings in the fridge until they haven completely chilled. Pour 1-2 tablespoons of pure maple syrup on top of each pudding before serving.

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

  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

Keywords: Japanese dessert, dessert, pudding, flan, recipe

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