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5.0 from 3 votes

BRIGADEIRO DE ABÓBORA

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!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 25
Calories: 82 kcal
Course: Dessert
Cuisine: Brazilian

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

    Cup of Yum
  1. In a medium saucepan, combine the condensed milk with the pumpkin puree, cream, cinnamon, ginger, allspice, nutmeg, and butter.
  2. 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. 
  3. 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.
  4. Transfer the brigadeiro to a deep dish and allow it to cool completely at room temperature before shaping.
  5. 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.
  6. 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.
  7. Once coated, place the brigadeiro in a paper liner. Repeat the process until all the mixture is used. Serve immediately.

Notes

  • How to Store & Freeze
  • 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.