Pumpkin Purin is a Japanese-Western fusion dessert that combines Western-style custard pudding (called “Purin” in Japanese) with Japanese kabocha squash, a widely popular sweet pumpkin variety. While its exact origins are unknown, it has long been a staple at Western-style confectionery shops and bakeries in Japan, eventually becoming established as a beloved dessert that’s also popular to make at home.
Japanese kabocha is prized for its natural sweetness and rich, thick texture, making it perfect for both savory dishes and desserts. In recent years, it has become widely available in American supermarkets under the name “kabocha,” introducing more people to this versatile ingredient. The squash is in season from October through December, coinciding with Halloween, which has recently become part of Japan’s commercial landscape. During this time, you’ll find numerous pumpkin-themed treats in Japanese bakeries and convenience stores.
While Pumpkin Purin existed before the Halloween trend, its popularity has significantly increased in recent years. Today, it’s a standard autumn item available at virtually any cake shop or supermarket in Japan. The dessert comes in many varieties, depending on the maker and store. Some versions are smooth and similar to traditional Japanese Purin, while others, like our recipe, feature a higher pumpkin content for a richer texture. In Japan, you might say there are as many types of Pumpkin Purin as there are personal preferences, allowing everyone to find their favorite style.
For those outside Japan who can’t easily find Pumpkin Purin in stores, our homemade recipe offers a perfect solution. While the texture might remind you of pumpkin pie filling, the classic caramel sauce gives it that distinctive Purin taste. This authentic taste of Japanese autumn is a must-try, especially during fall and winter holidays. We hope you’ll give this delightful dessert a try!
Kabocha Purin
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Equipment
Ingredients
- 11 oz Kabocha pureed
- 2 eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1/3 cup heavy cream
- 1/2 tsp vanilla
Caramel Sauce
- 3 Tbsp water
- 1/3 cup sugar
Instructions
- Preheat the oven to 350°F (180°C). Prepare hot water for a water bath.
- Combine water and sugar in a small, heavy-bottomed saucepan. Cook over medium heat, without stirring, until the sugar turns medium to dark brown. Carefully pour the hot caramel into a 6-inch round cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.
- Cut the kabocha squash into 2-inch (5 cm) cubes. Steam the cubes for about 15-20 minutes, or microwave for 8-10 minutes, until tender when pierced with a fork. Allow the cooked squash to cool until safe to handle. Remove the skins by gently scraping the flesh with a spoon. Mash the flesh, then press it through a mesh strainer to create a smooth puree. Set the puree aside.
- In a large bowl, whisk together eggs and sugar until well combined. In a saucepan, heat milk and cream over medium heat until it just starts to bubble. Slowly pour the hot milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs. Continue whisking vigorously throughout this process to prevent curdling.
- Add the kabocha puree and vanilla to the egg and milk mixture, whisking constantly to incorporate fully. Carefully pour the kabocha custard mixture into the caramel-lined cake pan.
- Place the filled cake pan in a larger baking dish or roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the cake pan, creating a water bath (bain-marie). Carefully transfer the water bath setup to the preheated oven. Bake for 35-40 minutes. To check for doneness, insert a knife into the center of the purin. If it comes out clean without liquid clinging to it, the purin is done.
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