My mother loves pumpkin flavored desserts and this is, by far, her favorite. She always asks me to make it whenever I can. I always use fresh pumpkin puree made from scratch. I use a japanese squash called kabocha that is very similar to a pumpkin and it has a very sweet, fiberous flesh. You can usually find it in asian supermarkets during the fall season. I cut it into quarters, bake at 400 degrees in a water bath until the flesh becomes tender and you can stick a knife into it (about an hour or so). Then I scoop out the flesh and puree it with a hand mixer. It's more work but so very worth it!
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My mother loves pumpkin flavored desserts and this is, by far, her favorite. She always asks...