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Presentation

A dessert, or even a snack, made with pumpkin, sugar, milk, cornstarch, butter, and cinnamon.

Ingredients
Ingredients for 6 servings:

• 600 g of pumpkin
• 120 g of sugar
• 600 ml of milk
• 80 g of cornstarch
• 20 g of butter
• A pinch of cinnamon

Preparation

1. Peel the pumpkin and cut it into chunks of about one centimeter on each side.
2. Boil the pumpkin in water for 10-15 minutes, until it becomes tender. Drain and let it cool slightly.
3. Blend the pumpkin until you get a smooth and homogeneous cream.
4. In a separate saucepan, melt the butter and add the cornstarch, stirring continuously.
5. Gradually pour in the milk while stirring.
6. Add the sugar, pumpkin puree, and cinnamon, mixing well.
7. Cook on low heat, stirring, until the mixture thickens.
8. Transfer the pudding into 6 individual bowls.
9. Once cooled, refrigerate for at least a couple of hours before serving.
10. Optionally, garnish with pumpkin seeds.

Allergens

• Butter: Contains milk allergens (except clarified butter).
• Cinnamon: Possible reactivity in case of spice intolerance.
• Milk: Listed among allergens in EU Regulation 1169/2011.
• Corn: Possible cross-reaction in case of grass allergy.
• Pumpkin: Possible cross-reaction in case of allergy to Artemisia and Composite plants.

Notes

• Sugar: Avoid for children with ongoing processes (possible presence of cancer cells). Replace with a sweetener (e.g., stevia or erythritol) or a fruit concentrate (e.g., date or quince concentrate, etc.).
• Milk can be replaced with donkey milk or plant-based drinks: rice, oat, soy milk, etc.

Safety / Intended Use
This product is also suitable for individuals suffering from:

• Anorexia, weight loss
• Mucositis (inflammation and lesions in the mouth)
• Xerostomia (dry mouth)
• Dysphagia

Not recommended in case of:

• Diarrhea

The product should be prepared and handled under strict hygienic conditions.