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Pumpkin season brings with it a bounty of sweet and savory dishes, and this recipe offers two delightful options to make the most of this versatile vegetable. The first recipe, Pumpkin Agar-Agar Jelly, is a light and refreshing dessert that captures the natural sweetness of pumpkin, combined with lemon juice for a tangy twist. This jelly is set using agar-agar, a plant-based gelatin substitute, making it ideal for vegetarians and vegans. The second, a Pumpkin Cheesecake, is a creamy, indulgent dessert made with cottage cheese or ricotta, Greek yogurt, condensed milk, and fresh orange zest for a citrusy flavor. Both recipes are simple to prepare and showcase pumpkin’s rich, sweet taste.

Full Recipe:

Ingredients:

Pumpkin Agar-Agar Jelly:

500g Pumpkin (17.63 oz), peeled and cubed
100g Sugar (3.52 oz)

Juice of Half a Lemon
50ml Water (1.69 fl oz)
9g Agar-Agar (0.31 oz)

Bonus Recipe – Pumpkin Cheesecake:

1 Small Pumpkin (size can vary based on availability)
125g Cottage Cheese or Ricotta (4.41 oz)
200g Greek Yogurt (7.05 oz)

75g Sweetened Condensed Milk (2.64 oz)
2 Eggs
Zest and Juice of 1 Orange

20g Cornstarch (0.70 oz)

Steps to Make Pumpkin Agar-Agar Jelly:

Step 1: Prepare the Pumpkin

Cook the Pumpkin:
- Start by peeling and cubing 500g of pumpkin. Place the pumpkin cubes into a saucepan and add 50ml of water. Cook the pumpkin over medium heat until it becomes soft and tender, about 10-12 minutes.

Make the Pumpkin Puree:
- Once the pumpkin is soft, use a blender or immersion blender to puree it until smooth. You should have a thick, smooth pumpkin puree. Set aside.

Step 2: Combine the Ingredients

Prepare the Agar-Agar:
- In a small pot, mix 9g of agar-agar with 50ml of water. Heat the mixture over medium heat, stirring continuously until the agar-agar fully dissolves and begins to thicken slightly (about 2-3 minutes).
Mix with Pumpkin Puree:
- Add the pumpkin puree, 100g of sugar, and the juice of half a lemon into the agar-agar mixture. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Cook for another 2-3 minutes to ensure everything is well blended.

Step 3: Set the Jelly

Pour and Chill:
- Pour the mixture into silicone molds or a shallow dish. Let the jelly cool at room temperature for 15 minutes, then transfer it to the refrigerator to set for at least 2 hours, or until firm.
Serve:
- Once set, unmold the pumpkin agar-agar jelly and serve chilled. It’s a refreshing, light dessert with a vibrant orange color and a tangy-sweet flavor.

Steps to Make Pumpkin Cheesecake:

Step 1: Prepare the Pumpkin

Cook and Puree the Pumpkin:
- Cut the small pumpkin in half, remove the seeds, and bake or steam until soft (about 20-25 minutes at 180°C / 350°F). Once cooked, scoop out the flesh and puree it until smooth. Set aside to cool slightly.

Step 2: Make the Cheesecake Mixture

Mix the Wet Ingredients:
- In a large mixing bowl, combine 125g of cottage cheese or ricotta, 200g of Greek yogurt, and 75g of condensed milk. Whisk until smooth and creamy.
Add the Eggs and Orange Zest:
- Crack two eggs into the mixture, then add the zest and juice of one orange. Whisk everything together until fully incorporated.
Add Cornstarch and Pumpkin Puree:
- Mix in 20g of cornstarch to help thicken the mixture. Finally, stir in the cooled pumpkin puree and blend until smooth.

Step 3: Bake the Cheesecake

Prepare the Pan:
- Preheat the oven to 180°C (350°F). Grease a springform pan or baking dish with butter or oil, and pour the pumpkin cheesecake mixture into the pan.
Bake the Cheesecake:
- Bake for 35-40 minutes, or until the cheesecake is set and slightly golden on top. The center may still jiggle slightly, but it will firm up as it cools.
Cool and Serve:
- Once baked, allow the cheesecake to cool completely before slicing. Garnish with extra orange zest or a dusting of powdered sugar if desired. Serve chilled or at room temperature for a creamy, sweet, and citrusy treat.

Nutrition Facts (per serving for each recipe, based on 6 servings):

Pumpkin Agar-Agar Jelly:

Calories: 80 kcal
Fat: 0g
Carbohydrates: 20g

Fiber: 2g
Sugar: 18g
Protein: 1g

Pumpkin Cheesecake:

Calories: 220 kcal
Fat: 10g
Saturated Fat: 5g

Carbohydrates: 25g
Fiber: 2g
Sugar: 18g

Protein: 7g

Frequently Asked Questions (FAQs):

1. Can I substitute agar-agar with gelatin?
Yes, you can substitute agar-agar with gelatin, but the texture will be slightly different. Use about 1 tablespoon of gelatin for every 9g of agar-agar. Make sure to dissolve the gelatin in warm water before mixing it with the other ingredients.

2. Can I make the cheesecake without condensed milk?
Yes, you can replace condensed milk with honey, maple syrup, or even granulated sugar. Adjust the sweetness to your taste.

3. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools. Overbaking can cause cracks on the surface, but this won’t affect the taste.

4. Can I use a different citrus fruit instead of orange for the cheesecake?
Yes, you can use lemon or lime zest and juice for a different citrus flavor. Each will provide a unique twist to the cheesecake.

5. How long does the agar-agar jelly last in the fridge?
The jelly can last up to 5 days in the refrigerator, making it a great make-ahead dessert option.

Tips on How to Make the Best Pumpkin Agar-Agar Jelly and Pumpkin Cheesecake:

Use Fresh Pumpkin:
Freshly cooked pumpkin will give both recipes a rich, natural flavor. You can steam, boil, or roast the pumpkin, but roasting tends to intensify the sweetness.
Don’t Overcook the Agar-Agar:
Once the agar-agar is dissolved, avoid overcooking it, as this can affect its gelling properties. Simmer it just long enough to dissolve completely before mixing it with the pumpkin puree.
Add Spices to the Cheesecake:
For a warm, fall-inspired flavor, consider adding a pinch of cinnamon, nutmeg, or ginger to the cheesecake mixture.

Chill the Jelly Properly:
Allow the pumpkin agar-agar jelly to fully set in the refrigerator before unmolding it. This ensures it holds its shape and has the right texture.

Storage Tips:

Pumpkin Agar-Agar Jelly:
Store the jelly in an airtight container in the refrigerator for up to 5 days. It’s best served chilled.
Pumpkin Cheesecake:
Store the cheesecake in the refrigerator for up to 4-5 days. You can also freeze it by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. Thaw in the fridge overnight before serving.

Conclusion:

Both the Pumpkin Agar-Agar Jelly and Pumpkin Cheesecake offer unique ways to enjoy the sweet and earthy flavor of pumpkin. The jelly is light and refreshing, perfect for a simple dessert, while the cheesecake is creamy, rich, and indulgent. Whether you’re looking for a quick and easy dessert or something a bit more special, these pumpkin recipes are sure to satisfy your sweet cravings. With the bonus cheesecake recipe, you get the best of both worlds, showcasing pumpkin’s versatility in both gelatin-based and creamy desserts. Enjoy!

Pumpkin Agar-Agar Jelly with Bonus Pumpkin Cheesecake

Author: Olivia

Total Time: 1hr

Print Recipe

Description

Instructions

Step 1: Prepare the Pumpkin

Cook the Pumpkin:
- Start by peeling and cubing 500g of pumpkin. Place the pumpkin cubes into a saucepan and add 50ml of water. Cook the pumpkin over medium heat until it becomes soft and tender, about 10-12 minutes.
Make the Pumpkin Puree:
- Once the pumpkin is soft, use a blender or immersion blender to puree it until smooth. You should have a thick, smooth pumpkin puree. Set aside.

Step 2: Combine the Ingredients

Prepare the Agar-Agar:
- In a small pot, mix 9g of agar-agar with 50ml of water. Heat the mixture over medium heat, stirring continuously until the agar-agar fully dissolves and begins to thicken slightly (about 2-3 minutes).
Mix with Pumpkin Puree:
- Add the pumpkin puree, 100g of sugar, and the juice of half a lemon into the agar-agar mixture. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Cook for another 2-3 minutes to ensure everything is well blended.

Step 3: Set the Jelly

Pour and Chill:
- Pour the mixture into silicone molds or a shallow dish. Let the jelly cool at room temperature for 15 minutes, then transfer it to the refrigerator to set for at least 2 hours, or until firm.

Serve:
- Once set, unmold the pumpkin agar-agar jelly and serve chilled. It’s a refreshing, light dessert with a vibrant orange color and a tangy-sweet flavor.

Steps to Make Pumpkin Cheesecake:

Step 1: Prepare the Pumpkin

Cook and Puree the Pumpkin:
- Cut the small pumpkin in half, remove the seeds, and bake or steam until soft (about 20-25 minutes at 180°C / 350°F). Once cooked, scoop out the flesh and puree it until smooth. Set aside to cool slightly.

Step 2: Make the Cheesecake Mixture

Mix the Wet Ingredients:
- In a large mixing bowl, combine 125g of cottage cheese or ricotta, 200g of Greek yogurt, and 75g of condensed milk. Whisk until smooth and creamy.

Add the Eggs and Orange Zest:
- Crack two eggs into the mixture, then add the zest and juice of one orange. Whisk everything together until fully incorporated.
Add Cornstarch and Pumpkin Puree:
- Mix in 20g of cornstarch to help thicken the mixture. Finally, stir in the cooled pumpkin puree and blend until smooth.

Step 3: Bake the Cheesecake

Prepare the Pan:
- Preheat the oven to 180°C (350°F). Grease a springform pan or baking dish with butter or oil, and pour the pumpkin cheesecake mixture into the pan.

Bake the Cheesecake:
- Bake for 35-40 minutes, or until the cheesecake is set and slightly golden on top. The center may still jiggle slightly, but it will firm up as it cools.
Cool and Serve:
- Once baked, allow the cheesecake to cool completely before slicing. Garnish with extra orange zest or a dusting of powdered sugar if desired. Serve chilled or at room temperature for a creamy, sweet, and citrusy treat.

Prep Time: 20mins
Cook Time: 15mins

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