Pumpkin Budino by Deden Putra

Executive Pastry Chef, Pechanga Resort Casino; Author of “Sweets Inspiration”

Fall is a season to explore and celebrate new dishes using ingredients like pumpkin. While some find pumpkin desserts too heavy, this recipe incorporates pumpkin into a classic Italian dessert, budino. The result is light, flavorful and refined.

Yield: 12 portions

Pumpkin Custard

• 450 g whole milk
• 160 g heavy cream
• 90 g light brown sugar
• 6 g pumpkin spice blend
• 30 g cornstarch
• 50 g whole eggs
• 125 g pumpkin purée
• 30 g unsalted butter, softened

1. In a heavy-bottomed saucepan, combine the milk and cream and bring it just to a simmer.
2. In a medium bowl, whisk together the brown sugar, pumpkin spice, cornstarch, eggs and pumpkin purée.
3. While whisking the egg mixture continuously, gradually ladle the warm milk mixture into it until all the milk has been added.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 181°F (83°C).
5. Remove the pot from the heat and blend in the butter using a hand blender.
6. Portion 75 g of the custard into each serving glass.
7. Refrigerate until set, about 2–3 hours.

Salted Caramel

• 200 g granulated sugar
• 100 g water
• 90 g unsalted butter
• 120 g heavy cream, warmed
• 4 g fine sea salt

1. In a saucepan, combine the sugar and water. Stir gently to dissolve.
2. Cook over medium heat until the sugar caramelizes to a deep amber, 5–8 minutes.
3. Remove from the heat and carefully whisk in the butter, followed by the warm cream and salt.
4. Stir the caramel until it is smooth, then strain.
5. Refrigerate until needed.

Spiced Crumble

• 85 g light brown sugar
• 220 g all-purpose flour
• 2 g fine salt
• 5 g pumpkin spice blend
• 250 g cold unsalted butter, diced

1. Combine the brown sugar, flour, salt and pumpkin spice in the bowl of a stand mixer.
2. Using the paddle attachment, gradually mix in the butter until the mixture is crumbly.
3. Spread the crumble evenly on a silicone baking mat.
4. Bake at 340°F (170°C) for 10–13 minutes, until light golden brown.
5. Cool and set aside.

Candied Pepitas

• 125 g pepitas (pumpkin seeds)
• 25 g egg whites
• 50 g granulated sugar

1. In a bowl, toss the pepitas with the egg whites and sugar until they are well-coated.
2. Spread evenly on a silicone baking mat and bake at 340°F (170°C) for 10–12 minutes, until crisp.
3. Cool completely.

Maple Leaf Tuile

• 50 g unsalted butter, melted
• 80 g all-purpose flour
• 100 g egg whites
• 1 g fine salt
• Orange food coloring, as needed

1. In a food processor, pulse all ingredients until smooth.
2. Blend on high speed for 1 minute to form a paste.
3. Spread onto a maple leaf silicone mold.
4. Bake at 340°F (170°C) for 7–10 minutes.
5. Shape the tuiles as desired while they are still warm.

Assembly

• Chantilly cream

1. Spoon 30 g of the Salted Caramel over the chilled pumpkin custard in the glasses.
2. Pipe some Chantilly cream in the center.
3. Scatter the Spiced Crumble around the cream and sprinkle some on top.
4. Garnish with the Candied Pepitas and finish with a Maple Leaf Tuile.
5. Serve immediately.

Photos by Creative Studio and Pechanga Resort Casino

(This recipe appeared in the Fall 2025 issue of Pastry Arts Magazine)