The pumpkin spoon dessert is an autumn treat that I dressed up for Halloween, one of those recipes I set out to make without really knowing how it would turn out… and what can I say? A truly superb dessert… yes, I do compliment myself every now and then, it was really good!
It is nothing but pumpkin custard with ladyfingers soaked in alchermes, a truly sublime taste!
It can be stored in the fridge for up to 3 days, but rest assured, it won’t last till the end of the evening!
If you prepare the pumpkin custard the day before, you’ll have an advantage, so the next day you can just assemble and you’re done!
Needless to say, it was appreciated at home, and my husband wanted more.
You just have to make these cookies for Halloween day and I look forward to seeing your photos!
If you make this recipe, or others on my blog, feel free to send me a photo of your dish, and if you’d like, I’ll post it on my Facebook page with your name.
Approx. 412 Kcal per glass
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3 glasses
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Halloween, Fall
Ingredients for the Pumpkin Spoon Dessert
- 3.5 oz pumpkin puree (raw weight about 8.8 oz)
- 1 1/4 cups whole milk
- 2 egg yolks
- 0.9 oz cornstarch
- 3.2 oz sugar
- 1/2 teaspoon ground cinnamon
- 4 ladyfingers
- 1 coffee cup alchermes
- 2 teaspoons water
- Halloween decorations
Tools
- 1 Glass ice cream glasses
Preparation of the Pumpkin Spoon Dessert
First, let’s handle the pumpkin: peel the pumpkin, slice it, and place it on a baking sheet lined with parchment paper, then bake in a hot oven at 350°F for about 20 minutes.
Once cooked, blend it with an immersion blender.
Alternatively, once the pumpkin is peeled and sliced, boil it in a pot with water and when it is soft, drain and mash it.
Once you have obtained the pumpkin puree, in a tall pot, put all the ingredients as listed and mix well or use electric beaters.
Place the pot on the stove, and on low heat, start cooking, stirring often.
Once the cream is thick enough, remove it from the heat, transfer it to a container or plate, cover it with plastic wrap in contact with the cream, and let it cool.
When it has cooled a bit, put it in the fridge for at least 1 hour before using it.To complete the dessert
Take 3 glasses to assemble the dessert, fill a piping bag with the cream, in another bowl, put the alchermes with water.
Fill the base of the glasses with the cream, then cut the ladyfingers into pieces, dip them in the alchermes and create a layer on top of the cream, then another layer of cream, dipped ladyfingers, and finish with cream.
…at this point decorate with Halloween sprinkles or other decorations to your taste.
Refrigerate and consume within 3 days as needed!
