Easy Pumpkin Compote
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 just a few 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.
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
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 pumpkin 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 in the 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.
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.
Nutrition Facts
Easy Pumpkin Compote
Amount per Serving
Calories
125
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
11
mg
0
%
Potassium
266
mg
8
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
1
g
2
%
Vitamin A
5715
IU
114
%
Vitamin C
6
mg
7
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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