If you enjoy pumpkin and truffles, you'll love this Brazilian-inspired Brigadeiro de Abóbora recipe! It's made with pumpkin puree, condensed milk,
butter, and a hint of fall spices, then coated with unsweetened shredded coconut. Perfect for holiday treats!
How to Make Brigadeiro de Abóbora
Note: The full instructions are provided in the recipe card below.
- Combine condensed milk, pumpkin puree, cream, spices, and butter in a saucepan.
- Heat and stir until boiling, then continue stirring for 7 minutes until thickened.
- Test readiness by tilting the pan; mixture should detach.
- Transfer to a dish and let cool.
- Prepare paper liners and shredded coconut.
- Grease hands with butter.
- Shape mixture into balls, coat with coconut, and place in liners.
- Repeat until all mixture is used.
Camila's Tips and Advice
If you prefer to use fresh pie pumpkin (also known as sugar pumpkin), you certainly can. Here's how to do it: In a small saucepan, place around 200 grams of fresh sugar pumpkin,
cut into cubes, and add ¼ cup of water. Bring it to medium heat. Once it begins to boil, cover the saucepan and let it cook for about 15 minutes or until the pumpkin is very soft.
This method helps prevent the pumpkin from becoming too watery. Afterward, drain the water and mash the pieces well with a fork.
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Recipe
BRIGADEIRO DE ABÓBORA
Ingredients
- 395 g (1) can of sweetened condensed milk
- 1 tablespoon butter , plus some more to grease your hands
- ¾ g canned 100% purée pumpkin
- ⅓ cup heavy cream or milk
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground Cinnamon
- ⅛ teaspoon ground nutmeg
To Garnish:
- 1 cup unsweetened shredded coconut or granulated sugar
- Indian cloves , optional
Instructions
- In a medium saucepan, combine the condensed milk with the pumpkin puree, cream, cinnamon, ginger, allspice, nutmeg, and butter.
- Place the pan over low heat and stir well with a spatula. Once it begins to boil, continue stirring for 7 minutes until the mixture turns into a creamy consistency, thickens, and easily releases from the bottom of the pan.
- While stirring, ensure to scrape the bottom and sides of the pan with the spatula to prevent the brigadeiro from burning. To test if it's ready, gently tilt the pan; the brigadeiro should detach from the bottom.
- Transfer the brigadeiro to a deep dish and allow it to cool completely at room temperature before shaping.
- Prepare 25 paper liners (number 4) and spread shredded coconut onto a deep dish. Set aside a small amount of butter for greasing your hands.
- To shape and decorate the brigadeiros: Grease your hands lightly with butter. Using a teaspoon, scoop a portion of the mixture, roll it into a ball, and then coat it evenly with shredded coconut by rolling it in the dish.
- Once coated, place the brigadeiro in a paper liner. Repeat the process until all the mixture is used. Serve immediately.
Notes
- Brigadeiro can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- To freeze, roll the brigadeiro into balls and coat them in sprinkles. Place them on a baking sheet lined with parchment paper in a single layer. Freeze the brigadeiro for a few hours until solid. Transfer them to an airtight container or freezer-friendly zipper bag, remove any excess air, and freeze for up to 3 months.
Thaw at room temperature for 1 hour before serving. Avoid opening the packaging during this time to prevent the sweets from sweating and wetting the wrappers.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
