Air fry Pumpkin Egg Pudding — Simple, Cozy, and Delicious
Looking for something that’s effortlessly cute, naturally sweet, and cozy enough for fall mornings or after-dinner treats? This Pumpkin Egg Pudding is one of my favorite go-to recipes. It’s a very easy dessert, snack, or even breakfast, made right inside a mini pumpkin!
The best part? It only takes a few ingredients and an air fryer.
🧡 Ingredients (per pumpkin)
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1 Mini Pumpkin – I love using Kabocha for its rich, nutty flavor.
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1 Egg
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10g Sugar
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40ml Milk
That’s it! Simple, wholesome, and satisfying.
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| I bought this from local market!! |
🥣 Instructions
Step 1: Prepare the Pumpkin
Cut off the top of your mini pumpkin (like making a little lid). Scoop out all the seeds and stringy bits inside.
Step 2: Preheat and Soften
Place the cleaned pumpkin in your air fryer at 180°C for 5 minutes. This softens it just enough to make it tender and easy to eat later.
Step 3: Make the Egg Mixture
In a small bowl, whisk together 1 egg, 10g sugar, and 40ml milk until smooth and slightly frothy.
Step 4: Fill and Cook
Pour the egg mixture into your preheated pumpkin. Carefully place it back in the air fryer at 180°C for 25 minutes. The pudding will gently set inside the pumpkin shell.
🍯 Optional Dessert Twist
If you’re serving this as dessert, sprinkle a little sugar on top after cooking and torch it lightly to create a thin, crackly caramel layer — just like a crème brûlée! It’s the perfect contrast between creamy custard and crisp sugar topping.
☕️ Serving Ideas
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Enjoy it warm for a comforting treat.
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Chill it in the fridge for a smooth, custardy texture.
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Pair it with coffee or tea for a cozy afternoon snack.
南瓜蛋布丁 —— 簡單、溫暖又美味的甜點
想找一道可愛又簡單、天然香甜、充滿秋天氣息的小點心嗎？這道 南瓜布丁蛋（Pumpkin Egg Pudding） 是我最愛的懶人甜點之一！它可以是 甜點、下午茶點心，甚至是早餐，而且直接用小南瓜當容器製作，超級可愛！
最棒的是，只需要幾樣材料和一台氣炸鍋就能完成。
🧡 材料（每顆南瓜份量）
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1 顆迷你南瓜 —— 我特別推薦使用 日本南瓜（Kabocha），味道香甜又綿密。
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雞蛋 1 顆
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砂糖 10 克
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牛奶 40 毫升
就這麼簡單！天然、健康又滿足。
🥣 製作步驟
步驟 1：準備南瓜
切開南瓜上蓋（像做南瓜盅一樣），挖出裡面的籽和纖維。
步驟 2：預烤軟化
把清理乾淨的南瓜放進 氣炸鍋，以 180°C 加熱 5 分鐘，讓南瓜稍微變軟，口感更香甜。
步驟 3：調製布丁液
在小碗中打入 1 顆雞蛋、10 克砂糖、40 毫升牛奶，攪拌均勻至滑順微起泡。
步驟 4：倒入南瓜再氣炸
將布丁液倒入預熱後的南瓜中，小心放回氣炸鍋，以 180°C 再氣炸 25 分鐘。布丁會在南瓜裡慢慢凝固。
🍯 甜點版升級吃法
如果想當甜點享用，氣炸完成後可在表面撒上一層砂糖，再用噴槍 稍微燒出焦糖脆皮，就像 法式烤布蕾（Crème Brûlée） 一樣，滑順的布丁配上脆糖衣，超級療癒！
☕️ 建議食用方式
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趁熱吃：柔軟香甜，最適合秋冬季節。
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冷藏後吃：口感更滑嫩，像奶酪一樣順口。
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搭配咖啡或茶：是一份完美的下午茶甜點。
