Just three ingredients—pumpkin, coconut milk, and salt—combine to make a simple spoon pudding, sweetened with cardamom-scented golden syrup and topped with crunchy pumpkin seeds.
- 1 lb. peeled and seeded sugar pumpkin, cut into 1/2-inch cubes
- 2 cups unsweetened coconut milk
- 1⁄2 tsp. kosher salt
- 1⁄4 cup toasted pumpkin seeds
- 1⁄4 cup Lyle’s golden syrup or maple syrup
- 1 green cardamom pod, crushed
- In a blender, combine the pumpkin with the coconut milk and salt and blend until very smooth, at least 2 minutes. Pour the puree into a large saucepan with high sides, and bring to a boil. Reduce the heat to medium-high and cook, stirring steadily, until the pumpkin shreds are tender and the pudding is reduced and thickened, about 20 minutes.
- Remove the pan from the heat and scrape the pudding onto a serving platter or individual plates. In a small saucepan, bring the golden syrup and cardamom pod to a simmer, then remove from the heat. Sprinkle the pudding with the pumpkin seeds and drizzle with the syrup and cardamom seeds before serving.