The pumpkin pudding in a jar is cooked with the microwave jar-cooking technique and thanks to the vacuum, you can store it for 10 days in the refrigerator. To make the pumpkin pudding, I used a piece of microwave-cooked pumpkin and blended it with eggs, milk, cream, and spices. Cooking it in the jar enhanced its flavor. Like all light desserts in jar-cooking, this pumpkin pudding is low glycemic. We know that the glycemic value of cooked pumpkin is high, and adding sugar would lead to a very high glycemic spike. So today, I offer you the possibility to prepare a sugar-free pumpkin pudding suitable also for diabetics. The spices used make the pumpkin pudding in a jar special; I had a jar of pumpkin pie spices in the drawer, so I thought to flavor this pudding, and the result was amazing and spot on.
If you were looking for a pumpkin pudding without flour and gelatin, you’re in the right place, and now, ready, jars, and let’s make the best pumpkin pudding in a jar there is!
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Jar-Cooking, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for 5 Jars of Pumpkin Pudding
- 1.1 lbs Mantua pumpkin (cooked in the microwave and cleaned)
- 2 eggs
- 6.8 fl oz fresh liquid cream
- 3.4 fl oz milk
- 3.5 oz erythritol (or other sugar*)
- 0.7 oz inulin (long chain)
- 2 teaspoons spices (for pumpkin pie*)
- 2 pinches salt
- sunflower seed oil (to brush the jars)
- whipped cream
- ground cinnamon
What You Need
You can buy jars suitable for microwave jar-cooking, already equipped with 4 clips, on the website Decorazioni dolci, with discount code WECK10.
- 1 Microwave Oven
- 5 Jars 370 ml with thin gasket
- 1 Bowl
- 1 Immersion Blender
Procedure
Cut the pre-cooked pumpkin into large pieces, place it in the bowl, and let it come to room temperature. In the meantime, brush the inside of the jars with a little oil.
Crack the eggs over the pumpkin and add the rest of the ingredients. Using the immersion blender, blend the ingredients until everything is creamy.
Distribute the mixture into the 5 jars.
Clean the edges of the jars from any drips, close them, and attach the clips. Place one jar at a time in the microwave and cook at half power, I used 300 watts, for about 4 minutes, or until you see that the pudding inside the jar has thickened. Remove the jar and let it rest closed for 20 minutes.
In the meantime, cook the other pumpkin puddings in a jar.
Once the jars are at room temperature, you can store them closed and vacuum-sealed in the refrigerator for 10 days.
Gently pull the gasket, remove the clips and the lid, and serve your pumpkin puddings garnished with whipped cream and a sprinkle of cinnamon. If you like, you can turn them upside down on a plate or serve them directly in the jar.
Extra Tips for Pumpkin Pudding Jars
As I explain in this article about lowering the glycemic index, replacing erythritol and omitting inulin significantly raises the glycemic value of the dessert, as we would be removing the fibers.
*Spices for Pumpkin Desserts
In a small jar, place 4 teaspoons of ground cinnamon, 2 of dried ginger powder, 1 of cloves, and half of nutmeg. Close the jar and shake. It keeps for a long time and is well-suited for all sweet and savory pumpkin recipes.
