Ingredients

Ingredients

1 kilogram (2 pounds) pumpkin
80 grams (0.5 cup) brown sugar
50 grams (0.25 cup) water
40 grams (0.25 cup) cocoa powder
1 teaspoon ground spice mix (cinnamon, coriander, star anise, ginger, allspice)
We recommend:

Instructions

Step 1

Instructions

Wash the pumpkin thoroughly and cut it into pieces without peeling.
Mix the pumpkin pieces with spices, sugar, and water.
Cover and simmer for 30 minutes.
If there is a lot of liquid left, drain some to avoid runny cream.
Add cocoa powder and blend until smooth.
Taste and add more sugar if needed.
Cool and serve immediately, or cook longer to thicken if desired.

Servings

Serving this delightful pumpkin spice pastry can be just as fun as making it. Here are some creative ideas to make your dessert stand out: 🌟

🎅 Holiday Vibes: Serve with a dollop of whipped cream and a sprinkle of extra spice mix. This makes it perfect for Thanksgiving or Christmas!

🍨 Ice Cream Pairing: Pair it with a scoop of vanilla or cinnamon ice cream. The warm and cold combination is a treat for your taste buds.

🍓 Berry Delight: Serve with a side of fresh berries to add a tangy twist to the sweet and spiced flavors.

🌰 Nutty Crunch: Garnish with chopped nuts like pecans or walnuts for an extra crunch and a nutty flavor addition.

☕ Coffee Companion: This pastry goes wonderfully with a cup of coffee or a spiced latte. A match made in heaven!

Equipment

Variations

Whether you're catering to gluten-free or vegan diets, this recipe can be easily adapted. Here are some variations to ensure everyone can enjoy it: 🌿

Gluten-Free Variation: 🌾

The recipe is already gluten-free! Just make sure the spices you use are certified gluten-free to avoid any cross-contamination.

Vegan Variation: 🌱

This recipe is naturally vegan as it uses no dairy or animal products. However, if you want to make it richer, consider adding a splash of coconut milk or almond milk when blending the pumpkin mixture for a creamier texture.

Faq

  • Can I use canned pumpkin instead of fresh?

    Yes, you can use canned pumpkin to save time. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.

  • What should I do if my pastry mixture is too watery?

    If your mixture is too watery, you can cook it for a few more minutes to let some of the water evaporate. Alternatively, you can add a small amount of cornstarch dissolved in water to thicken it.

  • Can I store the pumpkin pastry mixture?

    Definitely! Store it in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 3 months.

  • How can I make the pastry sweeter?

    Feel free to adjust the sweetness to your liking. You can add more brown sugar or a natural sweetener like maple syrup or honey.

  • How do I prevent my pastry from getting soggy?

    Make sure to drain any excess liquid after simmering the pumpkin. If you're storing it, let it cool completely before putting it in an airtight container.

  • What's the best way to reheat the pastry?

    Reheat in the microwave or on the stove over low heat. If reheating from frozen, let it thaw overnight in the refrigerator first.

Nutrition facts

Pumpkin Chocolate Delight
Recipe Yield:8 servings
Calories:70-90 calories per serving
Calories (Min - Max):70 - 90
Total Fat:1g
Saturated Fat:0.5g
Protein:1g
Total Carbohydrate:17g
Total Sugars:12g