It is a blissful feeling to walk on the street, getting hugs from breeze, beautifully painted leaves falling on you, forming a carpet and holding your dears hand tight. Thank Lord for all the experiences. Hope you all are enjoying the season.
This is my second pumpkin based dessert after pumpkin pie. It is lighter and the chocolate topping paired makes a good treat. Some other no bake desserts here are cheese cake budino, almond yogurt mousse and vanilla panna cotta.
Makes 2 servings
Ingredients:
1 cup of pumpkin puree (I used canned pumpkin)
A can of condensed milk (14 oz)
¼ tsp of pumpkin spice (a pinch of ground cinnamon, clove, dry ginger powder)
½ teaspoon of vanilla essence (optional) *
Topping
Chopped chocolate
Method:
In a sauce pan, take pumpkin puree and add pumpkin spice. Heat on medium low flame stirring continuously for 4 minutes.
Add condensed milk and continue heating for 10 minutes, stirring continuously. Cool it, pour into dessert glasses and refrigerate for 4 to 6 hrs.
When ready to serve, top them with chopped chocolate.
Note:
# If you want the real pumpkin flavored dessert, do not add vanilla extract.
This is a wonderful dessert after lunch or dinner. Try your hands on it :-)
