Directions

• Prep
• Peel the pumpkin and cut it into bite-sized pieces. Place in a microwave-safe bowl, cover with plastic wrap, and microwave at 500W for 3–4 minutes until completely soft. Allow to cool slightly.
• Fill a deep baking tray with water (about 1cm deep) and preheat your oven to 140°C (285°F).
• Make the Custard Base
• Combine the softened pumpkin, unsweetened almond milk, eggs, and 30g of granulated sugar in a blender. Blend on high speed until completely smooth, glossy, and uniform. Pour the mixture evenly into 5 individual oven-safe pudding molds or ramekins.
• Bake the Pudding
• Place the ramekins onto the water-filled baking tray. Bake in the preheated oven at 140°C (285°F) for 30 minutes. Turn off the oven and let the puddings sit inside in the residual heat until cool. Transfer to the refrigerator to chill thoroughly.
• Make the Caramel Sauce
• Combine 50g of sugar and 2 tbsp of water in a small saucepan over medium heat. Do not stir with a spoon. As the sugar begins to brown around the edges, reduce the heat to low and swirl the pan gently to distribute the color evenly. Once deep amber, remove from heat and carefully pour in 2 tbsp of boiling water to thin the sauce (be cautious of hot splatters). Allow to cool.
• Serve
• Drizzle the cooled caramel sauce over the chilled pumpkin puddings right before serving.