Recipe

After a Thanksgiving feast, these elegant pumpkin pudding cups satisfy your sweet tooth without weighing you down. The Geedel Vegetable Chopper not only processes pumpkin quickly but also helps you make the perfect cookie crust—turning dessert prep into a breeze.

Ingredients:

- 150g digestive biscuits (about 10 pieces)

- 60g unsalted butter (melted to liquid)

- 400g net weight Kabocha squash (Japanese pumpkin)

- 2 whole eggs (room temperature)

- 80g brown sugar (sifted)

- 200ml heavy cream

- 2 teaspoons pumpkin pie spice (mix of cinnamon, nutmeg, and ginger powder)

Instructions:

Make the Cookie Crust

Break the digestive biscuits into batches and add to the Geedel Hand Vegetable Chopper with the dicing blade attached. Use quick tapping motions, shaking the container after each press, until you get uniform fine crumbs. Transfer the cookie crumbs to a mixing bowl. Pour the melted butter in 3 batches, mixing with a fork using a cutting motion until the mixture has a wet sand-like texture.

Layer and Press

Prepare 6 150ml ramekins. Spoon 15g of cookie crumbs into the bottom of each ramekin and press firmly with the bottom of a measuring cup to form an even 0.5cm layer. Chill all ramekins for 20 minutes to set.

Prep the Pumpkin 

Peel and seed the Kabocha squash, then cut into large cubes. Attach the chunking blade to the chopper. Add 150g of pumpkin cubes at a time and press until you get uniform small cubes. Spread the pumpkin cubes on a steaming tray. Steam for 20 minutes after the water boils, until tender enough to mash easily with a fork.

Make the Pudding Mixture

Press the steamed pumpkin through a fine-mesh sieve to make puree; reserve 250g. In a mixing bowl, add the pumpkin puree, whole eggs, and sifted brown sugar one by one, whisking for 30 seconds after each addition. Slowly pour in the heavy cream while whisking continuously. Finally, add the pumpkin pie spice and whisk until completely smooth.

Bake Precisely

Strain the pudding mixture twice, then pour into the ramekins with cookie crusts, filling each to 85% full. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches 2/3 the height of the ramekins. Bake on the lower rack of a preheated 160°C oven for 40 minutes, until the center jiggles slightly.

Cool and Set

Let cool at room temperature for 1 hour, then cover with plastic wrap and chill for at least 4 hours. Garnish with a cinnamon stick and whipped cream before serving.

Summary

This elegant Thanksgiving dessert showcases the Geedel Food Chopper's versatility in dessert making. With the limited-time Black Friday offer, grab it now to effortlessly create stunning desserts for every future holiday.