Family pumpkin dessert recipe


Just sitting on my armchair with a nice cup of green tea, cuddled up with a knitted blanket all cosy and warm. While looking out of the window some of the last leaves falling from the trees, people layering their outfits with scarfs and gloves. While it's only been 2 weeks since Halloween, winter is knocking on our doors early this year, but until then it's autumn and it's pumpkin time!

One of my favourite dessert at this time of the year is this recipe.

This is really close to my heart because one of my dearly beloved aunt taught me this recipe when I was around 7 years old and I was dreaming about my adult life..run the Great Wall of China every day before work just to warm up. Yes the time when reality did not exist for me. Yes, I was really small and young... 🙂

But back to the recipe.

I love pumpkins. Soups, desserts, mains whatever I am up for it all.

Not to mention that this dessert is actually a healthy option when you crave for something sweet and yummy. Super easy to make with only a few ingredients.

You will need the following ingredients :

 1 whole pumpkin

2 satsumas 

digestive biscuit

2 tablespoons honey

cinnamon to sprinkle on top

whipped cream(i used 30% less fat-light)

Yes! That's all! Wallet-friendly, healthy recipe.

So let’s begin!

1. Cut the pumpkin in half and remove the stem from the pumpkin and scrape out the insides.

Discard the seeds. If you would like, you can save the seeds to dry and roast them later.

Then place the two halves into a large baking tray facing down and covering with foil. Bake in a preheated 375 degrees F (190 degrees C) oven for about an hour for a medium-sized pumpkin.

2. Let it cool down. Once the pumpkin mixture has cooled, scoop out the pulp from the roasted pumpkin.

Place it into a food processor, add the 2 tablespoons honey and mix it until you get a smooth puree.

Separate the cream into two deep cups, but you can also use glass ice cream bowls. (1 whole pumpkin makes around 4 cups of dessert in ice cream bowls)

3. Chop up the biscuits and the satsumas. Add them to the pumpkin puree. I used 2 biscuits and one satsuma per bowl.

4. Top the dessert with a little swirl of whipped cream and some sprinkle of cinnamon. 

This recipe is written in a loving memory of my auntie Ilona Pipoly.
Thank you for sharing with me your secret to bring a touch of magic, so much love with this easy recipe into our hearts.