Pumpkin Custard Pudding

Here is a smooth and creamy pumpkin dessert, combination of pumpkin and custard.
This is a simple recipe.
Put milk on low heat, combine with sugar. Cool it down. Add eggs and mix it.  To make it smooth, strain egg mixture.
Cook them at the oven with steam. Cool them down at the fridge.
For decoration, you can put whipped cream or caramel sauce, chocolate sauce.

Pumpkin Custard Pudding
130g Pumpkin puree
160cc Milk
50cc Cream
50g Sugar
1 Egg
2 Egg yolks
1/2 teaspoon of Cinnamon

1. In a sauce pan, heat milk and cream with low heat and add sugar. Stir well till sugar begins to melt. Don't boil it. Transfer from heat and add pumpkin puree.

2. When it gets cool down, add egg and yolks, combine well.

3. Strain the egg mixture. Preheat oven at 160℃. prepare boiled water.

4. Pour the mixture into the cups. Cover each cups with tin foil. Place them on a square pan. Pour boiled water into the pan.

5. Bake them with steam at 160℃ for 40 - 50 minutes, until  custard is set. You can confirm this by inserting the thin stick in the middle or shaking the custard cup and the custard will jiggle a little.

6. Transfer cups with care. Cool them down, then place them at the fridge at least 4 hours or overnight.

Pumpkin and Tofu Quiche

This is a savory pumpkin baking for Halloween. 
Last week, I made sweet pumpkin tart
.
Today I made Pumpkin and Tofu Quiche.

I made it healthy. I use vegetable oil to make crust instead of butter.
I add milk, cream, egg and tofu into the food processor, combine together.
Seasoning with salt, paper and Miso, Peanut butter.
Tofu and miso, peanut butter make it mild flavor.

Crispy crust and mild tofu and egg filling, cheese on top.
I decorated with asparagus. Orange and green, yellow, nice color.

It can be vegetarian menu. If you were meat lover, add ham or bacon to get extra favor.

Pumpkin and Tofu Quiche (20cm Quiche tin)
Crust Pastry
110g Plain flour
40g Wholemeal flour
Pinch of Salt
1 Egg (beaten)
50g Vegetable oil

Filling
100g Pumpkin (cut into dice, cooked)
Asparagus (cut, cooked)
60g Grated cheese
2 Egg
50ml Milk
50ml Cream
200g Tofu (firm type)

1. Make crust.
Combine plain four and wholemeal flour, salt.
In a large bowl, beat egg and oil well. When it combined well, add mixture of flour, mix with your finger. Turn the dough onto floured counter and gather into one.
Cover with plastic wrap, and place it into the fridge for 30 - 60 minutes before using.

2. Meanwhile apply oil onto the tin. Preheat oven at 190℃.
On a lightly floured surface, roll out the dough bigger than the tin.
3. With care, transfer and cover dough onto the tin. Fit it with the tin, and cut off the edge with a knife.
Prick the crust with a fork a few times.
Bake it at 180℃ for 15minutes.
Cool it down on the wired rack.

4. Make filling. Preheat oven at 190℃.
In the foodprocessor or mixer, add eggs, milk, cream and tofu. mix together till they combined well and smooth.
Place cooked pumpkin and asparagus into the crust.

Pour egg batter into the crust. Sprinkle cheese and decorate asparagus.

5. Bake it for 30 - 40 minutes at 180℃ till it becomes golden brown.

6. Cool it down on the wired rack.

I baked left over egg batter with cups.  It is quit nice even without pastry.

Pumpkin Tart

I bought a whole pumpkin to think about nice Halloween recipes. Last time, I made pumpkin cheese cake and pumpkin cookies.

Today, I made Pumpkin Tart.

It is a easy recipe. To make pumpkin filling, just put filling ingredients into the food processor. It is decorated with whipped cream and pumpkin seeds.
I didn't add much sugar to filling, because pumpkin was quite sweet. I add cinnamon spice.

Pumpkinn Tart (20cm quiche tin)

Short Crust Pastry
150g Plain flour (shifted)
70g Butter
20g Sugar
1 Egg yolk

Pumpkin filling
150g Pumpkin (puree)
1 Egg
20g Sugar
1/2 tea spoon of Cinnamon
100cc Milk
50g fresh cream

Decoration
Whipped cream
Pumpkin seeds

1. Make pastry.
 Cream the butter and sugar until fluffy then add the egg yolk and beat until silky and lightened.
Add the shifted flour, mix together. Turn the dough onto floured counter and gather into one.
Cover with plastic wrap, and place it into the fridge for 30 - 60 minutes before using.

2. Meanwhile apply oil onto the tin. Preheat oven at 190℃.
On a lightly floured surface, roll out the dough bigger than the tin.

With care, transfer and cover dough onto the tin. Fit it with the tin, and cut off the edge with a knife.
Prick the crust with a fork a few times.

Bake it at 180℃ for 15minutes.
Cool it down on the wired rack.

3.Preheat oven at 180℃.
 Make pumpkin filling.
Put the all filling ingredients into food processor, mix them till it becomes smooth.

4.  Pour into pastry crust, then bake it at 170℃ for 30 - 40 minutes.

5. When it get cool down, decorate with whipped cream and pumpkin seeds.

Halloween Pumpkin Cookies

Here we go, one more Halloween treat!!

Looks Jack-o'-lantern???

Pumpkin Cookies are a soft and spongy textured cookie with the earthy flavor of pumpkin.

Pumpkin Cookies(about 30pieces)
100g Pumpkin (peel and cut into dice)
100g Butter (softened)
80g Brown sugar
2 Egg yolks
250g Rising flour
Half teaspoon of Baking powder
1 teaspoon of Vanilla Extract
Pumpkin seeds

50g Dark chocolate (chopped)
1 teaspoon of oil

1.In a bowl, sift flour and baking powder together.
 Heat pumpkin with microwave for 5 minutes. Mash them, and make it paste.

2. In a bowl, beat the butter and sugar with your electric mixer (or a hand mixer) until light and fluffy.

3. Add egg yolks one at a time, mix well after each addition.

4. Add pumpkin paste (1) and vanilla extract, and beat until incorporated.

5. Add half of flour mixture, mix with spatula with care, then add left flour in it. mix it until hard
to mix with spatula. Wrap the dough with plastic wrap, and place it into the fridge for 1 hour.

6. Preheat oven at 180c.
Divide the dough into 30 or you like. Make them oval shape, and press with your palms(about 5mm thick).
Put a pumpkin seed the top as calyx. Scar pattern with a dough scraper or a knife.

7. Place them onto a baking sheeted tray.  Bake them at 180c for 15-18minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to wire lack to cool  down.

8. Melt dark chocolate, and mix with oil. Place some of the filling in a piping bag fitted with a small plain tip and pipe faces on the tops of each cookie.
Cool them down.

Have a fun!!

Halloween Pumpkin Cheese Cake

Trick or Treat??
Halloween is comming soon. 

Pumpkin sweet baking for Halloween!!
Have a good pirty!

This cheese cake is easy to make. Just mix all of ingredients, and bake it.
Beautiful coloer...Yellow punpkin cream cheese, Black Oreo cookie crust bottom.

I use a 15cm round cake tin. This is a small cake recipe.

Frost cocoa powder and icing sugar for decretion. I used this halloween  ornament for decoration.

Halloween Pumpkin Cheese Cake (15cm round)

Crust Bottom
150g Oreo cookies
40g Butter  (melted)

Filling
200g Pumpkin (Cut skin off and cut into dice)
1 Table spoon  of Sugar

100g Cream cheese (softened)
1 Egg  (Beaten)
50g Sugar
1 Table spoon of rising flour
1 Table spoon of Lemon zest

Decorasion
Cocoa powder
Icing sugar

Crust bottom

 ①Crush the oreo cookies with a rolling pin. Combine cookies and melted butter. Press into an oiled 15cm round cake tin. Place into freezer while preparing filling.

  Filling
②Preheat oven at 180c.
Heat pumpkin with microwave for 5 minutes. Mash them, combine 1 table of sugar, make it paste.
③Whipe cream cheese untill smooth, add 50g sugar and blend. Gradually mix in egg and pumpkin paste, mix just blended well.
④Add sifted rising flour, mix with spatula gently. Add lemon zest, mix gently.
⑤Pour the filling into oreo crust.
⑥Bake it at 170c for 40-50minutes.

Decoration
⑦Cool it down. Take it out from cake tin with care.
⑧Frost cocoa powder and icing sugar.