Pumpkin Egg Dessert

Pumpkin Egg Dessert
  • 1 egg
  • ½ cup pumpkin, cut into cube
  • 1 tablespoon brown sugar, divide into 2 parts, ½ for pumpkin mixture, and ½ for pineapple mixture
  • ¼ teaspoon cinnamon powder
  • 2 round pieces of pineapple in a tin (pineapple cut in thick syrup), drained the syrup
  1. Boil water in a pot and add egg. Let boil for 8-10 minutes.
  2. Remove egg from pot and remove the skin carefully under running cold water (if egg is still hot to handle).
  3. Cut egg into half and remove the yolk. Set aside.
  4. Steam cut pumpkin for 10 minutes until pumpkin softens and fluffy (use the same pot).
  5. Mashed pumpkin using a fork turning the pumpkin into puree.
  6. Add cinnamon powder and half of the sugar into the pumpkin puree. Mixed well.
  7. Fill the middle part of half the egg with pumpkin puree and set aside.
  8. Heat oven at 180°C for 10 minutes.
  9. While waiting, put both pieces of rounded cut pineapple on a baking tray and sprinkle with the remaining brown sugar.
  10. Place baking tray into the oven and bake for 3 minutes or until pineapples turn to brownish (due to the brown sugar caramelizing).
  11. Place pineapple on a serving plate and place the pumpkin filled egg in the middle of the pineapple ring. Serve while still hot.