Looking for a simple and delicious dessert that's perfect for any occasion? Look no further than this easy and flavorful Pumpkin Compote recipe! Also known as "Andai Kamby" in Guarani, this Paraguayan-style pumpkin compote is made with simple ingredients, including fresh pumpkin, sugar, and spices. It's easy to make ahead of time and can be served either hot or cold, making it a versatile dessert option. Plus, with no artificial ingredients or preservatives, you can feel good about serving it to your friends and family.
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What is Pumpkin Compete?
Pumpkin compote, also known as "Andai Kamby" in Guarani, is a dessert dish that originated in Paraguay. It is made by cooking pumpkin chunks in water with sugar and spices such as vanilla, cinnamon sticks, cloves, and grated coconut. The mixture is then served either hot or cold and can be combined with cold milk for a creamy and flavorful dessert. Pumpkin compote is a simple and delicious dessert that can be made ahead of time and is perfect for any occasion.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Sugar Pumpkin: A small pumpkin variety also known as the pie pumpkin. It has a sweet flavor and firm flesh and is ideal for cooking and baking.
- Sugar or sugar alternative: A sweetener is added to the pumpkin compote mixture to enhance flavor. You can use traditional sugar or a sugar alternative like stevia or honey.
- Water: Used to cook the pumpkin and create a syrup-like consistency for the compote.
- Spices: Whole cloves and cinnamon sticks add flavor and warmth to the compote. You can add spices like nutmeg, allspice, or ginger if desired.
- Pure vanilla extract: A natural flavoring made from vanilla beans that adds a rich and sweet flavor to the pumpkin compote.
Tools you'll need
How to Make Pumpkin Compote
Note: The full instructions are provided in the recipe card below.
Cut the pumpkin in half and remove the skin. Next, remove the seeds and cut them into 1-inch cubes. In a large saucepot, heat the sugar over medium heat, constantly stirring, until sugar melts and forms a medium-brown caramel, about 7 minutes. Add the water, pumpkin, cloves, and cinnamon stick. Simmer over medium heat, occasionally stirring, until the pumpkin is tender but still holds its shape and the juices are thickened to a thin syrup, 25 to 30 minutes. Finally, stir in the vanilla extract.
Remove the cloves and cinnamon stick. Using a potato masher or fork, mash it roughly and let it cool completely, then transfer the Pumpkin Compote to a sealed sterilized jar. To serve, place a few spoonfuls of the pumpkin compote in a mug, pour some cold milk, stir, and enjoy!
Substitutions
- Sugar: You can substitute sugar with honey, maple syrup, agave nectar, or your preferred sugar alternative. Just adjust the amount according to your taste preference.
- Spices: If you don't have cinnamon sticks or whole cloves, you can substitute them with ground cinnamon and ground cloves. Adding spices like nutmeg, allspice, or ginger enhances the flavor.
- Vanilla extract: You can substitute pure vanilla extract with vanilla bean paste or vanilla powder. Alternatively, almond or coconut extract can be used for a different flavor.
- Milk: Instead of cold milk, you can use almond milk, coconut milk, soy milk, or any non-dairy milk you choose.
Variations
- Add fruits: For added flavor and texture, you can add fruits like sliced apples, pears, or raisins to the pumpkin compote. Just add them to the mixture during the cooking process.
- Use different spices: You can experiment with nutmeg, allspice, ginger, or cardamom to create a unique and flavorful pumpkin compote. Just adjust the quantity according to your taste.
- Add nuts: For a crunchy texture, add chopped nuts like walnuts, almonds, or pecans to the pumpkin compote. Add them towards the end of the cooking process so they retain their crunchiness.
- Serve with ice cream: To make the compote more indulgent, serve it with a scoop of vanilla or whipped cream.
How to Serve
- Add fruits: For added flavor and texture, you can add fruits like sliced apples, pears, or raisins to the compote. Just add them to the mixture during the cooking process.
- Use different spices: You can experiment with nutmeg, allspice, ginger, or cardamom to create a unique and flavorful pumpkin compote. Just adjust the quantity according to your taste.
- Add nuts: For a crunchy texture, add chopped nuts like walnuts, almonds, or pecans to the compote. Add them towards the end of the cooking process so they retain their crunchiness.
- Serve with ice cream: To make the compote more indulgent, serve it with a scoop of vanilla or whipped cream.
How to Store & Re-Heat
To store: Allow it to cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to one week. Ensure the container is tightly sealed to prevent any moisture from getting in.
To reheat: You can microwave it in a microwave-safe dish for 30 seconds to 1 minute, occasionally stirring until it's heated through. Alternatively, you can heat it in a small saucepan over medium heat until it's warm, stirring occasionally. Pumpkin compote is a versatile dessert that can be served hot or cold and easily stored and reheated, making it a great dessert option for any occasion.
Make-Ahead
It can be stored in the refrigerator for up to one week. To make ahead, prepare the recipe as directed and let it cool to room temperature. Once it's cool, transfer it to an airtight container and store it in the refrigerator until ready to serve. The compote can be served either hot or cold and combined with cold milk for added creaminess. When ready to serve, reheat it on the stovetop or microwave, occasionally stirring until heated. With its simple ingredients and easy preparation, pumpkin compote is a convenient and delicious dessert you can enjoy any time of the week.
Tips for Making The Best Pumpkin Compote
- Choose the right pumpkin variety: Look for sugar pumpkin, also known as pie pumpkin, which has a sweeter flavor, less fibrous texture, and is ideal for making compote. Avoid using carving pumpkins, as they are more fibrous and watery.
- Don't burn the sugar: When making the caramel, cook until it turns golden brown but avoid burning it. Burnt caramel can give a bitter taste to the compote.
- Add spices: Spices like cinnamon sticks and whole cloves are classic ingredients used in pumpkin compote, adding warmth and depth to the dish. Feel free to add spices like nutmeg, allspice, or ginger to enhance the flavor.
- Adjust sweetness: The sweetness of the compote can be adjusted according to your taste preference. You can use sugar or a sugar alternative like honey, maple syrup, or stevia.
- Mash it well: Use a potato masher or a fork to mash the pumpkin chunks roughly. This will help to release the flavors and make the compote creamier.
- Serve with cold milk: For a creamier texture, serve the compote with cold milk. You can adjust the amount of milk according to your liking.
FAQ
Can I use canned pumpkin to make the compote?
You can use canned pumpkin to make pumpkin compote, but the texture and flavor may differ slightly from fresh pumpkin.
Can I make the compote without sugar?
While sugar is a traditional ingredient in the compote, you can use a sugar alternative like stevia or honey. However, keep in mind that the flavor and texture may be different.
Can I serve the compote hot or cold?
Yes, depending on your preference, pumpkin compote can be served hot or cold. It can also be combined with cold milk for added creaminess.
Can I add other fruits or nuts to the compote?
Adding other fruits like sliced apples, pears, or raisins to the pumpkin compote adds flavor and texture. Chopped nuts like walnuts, almonds, or pecans can also be added for a crunchy texture.
How can I adjust the consistency of pumpkin compote?
You can reduce the amount of water used to make the compote thicker. To make it thinner, you can add more water or milk. You can also adjust the cooking time to achieve your desired consistency.
Can I make the compote in a slow cooker?
You can make the recipe in a slow cooker by adding all the ingredients to the pot and cooking on low for about 4 to 6 hours. Just make sure to stir occasionally and check the consistency towards the end of the cooking time.
Related Recipes:
Recipe
Easy Pumpkin Compote
Ingredients
for this Pumpkin Compote
- 1 kg sugar pumpkin (also known as the pie pumpkin) or butternut squash, peeled, scrape all the seeds from inside, and cut into a 3 inches cubed
- 350 g granulated sugar or sugar alternative
- 250 ml (1 cup) water
- 1 tablespoon pure vanilla extract
- 3 whole cloves
- 2 short cinnamon sticks
To serve along with:
- 350 ml (1-½ cups) whole milk or skimmed milk, as needed
Instructions
- Cut the pumpkin in half and remove the skin. Next, remove the seeds and cut them into 1-inch cubes. In a large saucepot, heat the sugar over medium heat, constantly stirring, until sugar melts and forms a medium-brown caramel, about 7 minutes.
- Add the water, pumpkin, cloves, and cinnamon stick. Simmer over medium heat, occasionally stirring until the pumpkin is tender but still holds its shape and the juices are thickened to a thin syrup, 25 to 30 minutes. Finally, stir in the vanilla extract.
- Remove the cloves and cinnamon stick. Using a potato masher or fork, mash it roughly and let it cool completely, then transfer the Pumpkin Compote to a sealed sterilized jar. To serve, place a few spoonfuls of the pumpkin compote in a mug, pour in some cold milk, stir and enjoy!
Notes
- Add the vanilla extract after removing the pan from the heat.
- Store it in an airtight container in the fridge for up to one week. (Make sure your pumpkin compote is completely cool before storing it).
- Choose the Correct Pumpkin Variety: Don't pick a jack-o-lantern, also known as a carving pumpkin. Pumpkins for carving are more fibrous and watery than other gourds. Instead, the sugar pumpkin is the most commonly used pumpkin variety for pureeing (also known as the pie pumpkin). Its firm flesh cooks down to a luscious softness and creaminess, making it ideal for Andai Kamby. Also, choose a sugar pumpkin with no soft spots or bruises that are firm, smooth, and heavy for its size.
- Don't burn the caramel: Cook the sugar until it becomes liquid, then cook until it turns golden-brown. After that, add the water and remaining ingredients. Making the caramel is optional, but I highly recommend it because it gives a caramelized flavor to the pumpkin compote. Alternatively, you can put all ingredients in the pot and cook until the pumpkin softens.
- Consider adding spices: Cinnamon sticks and whole cloves are commonly used in Paraguayan pumpkin compote, but they can be omitted if desired; however, I highly recommend them because it adds a warm flavor.
- Sweetness: Feel free to adjust the sugar according to your taste. Sugar is classic in making Paraguayan Compote, but you can use your favorite sweetener if desired. If you're using artificial sweetener, skip the caramel; just put all ingredients in the pot and cook until the pumpkin softens.
- Serve with cold milk: Use less milk for a thicker pumpkin compote. Then, to thin it out, add a little more milk.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.