The Best Japanese Pumpkin Tart Recipe : Easy & Moist

A few weeks ago, my husband and I visited our friend’s place for his son’s first birthday party. They moved very nice place and had a veg patch, then they had grown some lovely pumpkins. When we were leaving the party, he gave us a quite big pumpkin!

My husband made pumpkin soup. I made grilled pumpkin for the side dish. But still, we’ve got a lot left!

So, here we go, I made a Japanese easy pumpkin cake!

I usually put less sugar so that if you want sweet ones, you can put 10 or 20g more sugar too.

Preheat oven up to 180 degrees.
Remove the seeds and cut the skin off from the pumpkin.
Cut the pumpkin like 2 x 3cm blocks and microwave for 4 minutes to cook. I used a safe microwave cooker.
Put other ingredients into the food processor.
Pour into the 28cm cake pan with baking paper (if you are not using non-stick pan) on the bottom.
Then baked for 60 minutes.
When it’s get cooed down, take it out from pan then put it in the fridge for 2 or 3 hours to chill. Serve with whipped cream is the best!

This is my first-time recipe, so I wasn’t sure it was good or not so that I haven’t taken enough photos.
I think you can heat this or eat this still warm with ice cream too. I haven’t tried, but I am sure that it would be also delicouse if you can have this like hot pudding.