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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These Pumpkin Egg Pudding Bites are silky-smooth, naturally sweet, and gently baked right inside tender mini pumpkins. The rich, custardy filling made with eggs, milk, and a touch of sugar pairs perfectly with the roasted pumpkin shell for a wholesome dessert or snack. They’re adorable, nutritious, and perfect for babies, toddlers, or anyone looking for a low-sugar, creative treat. Slice into soft, creamy perfection—every bite is packed with fall flavor and gentle sweetness!
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Recipe
xIngredients:
-
Small pumpkins (e.g., kabocha), 3–4 pieces
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3 eggs
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120 ml milk
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1–2 tbsp sugar (adjust to taste)
Instructions:
-
Prepare the Pumpkins:
Cut off the tops and hollow out the middle of each pumpkin to create a cup shape. Remove all seeds and fibers. -
First Bake:
Preheat the oven to 180°C (356°F). Place the hollowed pumpkins on a baking tray and bake for 10 minutes to slightly soften them. -
Make Egg Custard:
In a bowl, combine eggs, milk, and sugar. Whisk until the mixture is smooth and fully blended. -
Fill and Bake Again:
Carefully pour the egg mixture into the partially baked pumpkins until nearly full. Return them to the oven and bake at 180°C (356°F) for another 20 minutes, or until the custard is just set. -
Cool and Serve:
Remove from the oven, let cool slightly, then cut each pumpkin into wedges. Serve warm or chilled.
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