How To Make Guyanese/Guyana Style Pumpkin Pone

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Wash and grate 600 grams of fresh pumpkin.

In a mixing bowl, add 320 grams of grated coconut and mix well.

Add 1 cup of fine cornmeal to the coconut and mix to combine.

Use your hands to mix the coconut and cornmeal thoroughly.

Add 1/4 teaspoon of salt to the mixture and mix again.

Melt 100 grams of butter and add it to the mixture, mixing with your hands until well combined.

Add 2 tablespoons of cinnamon powder and 1 tablespoon of mixed spice to the mixture and mix well.

Add 2 teaspoons of ground nutmeg to the mixture and mix until fully incorporated.

Add 1 and 1/2 cups of granulated white sugar and 2 tablespoons of vanilla essence to the mixture and mix until fully combined.

Grease a baking dish liberally with butter.

Pour the mixture into the greased baking dish and spread it out evenly using an offset spatula.

Cover the baking dish with foil and place it in an oven preheated to 180 degrees Celsius.

Bake until the edges are brown and the top is firm, checking after 50 minutes to 1 hour and possibly up to 1 and a half hours depending on the oven.

Once baked, remove from the oven and let it cool before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens