Milk Pumpkin

Milk PumpkinServe as a snack at Halloween parties!

Product to be used
Morinaga Milk(in a tube) Morinaga Hokkaido Butter Morinaga Oishi Gyunyu

Ingredients(3 servings)

350 g
Morinaga Milk sweetened condensed milk
70 g
Morinaga Hokkaido Butter
1 tbsp.
Morinaga Oishi Milk
1 tbsp.
Cinnamon powder

Nutrition Facts(1 serving)

Calories: 102 kcal   Protein: 2 g   Fats: 2.8 g   Carbohydrates: 17.5 g
Salt: 0.1 g   Calcium: 46 mg


Heating the pumpkin in a microwave oven with the skin left on it makes it easier to peel off. Use the peeled skin as decoration.


  • Cut the pumpkin into bite-sized pieces and heat them until it becomes soft by boiling or microwave or whatever you like. Remove the skin and mash it with a fork while still hot. Keep some of the skin to use as decoration.
  • Put (1), the condensed milk, butter and milk in a pot over low heat while stirring well. Take the pot off the heat when the butter has melted and the mixture has become smooth, then mix in the cinnamon.
  • Divide (2) into six portions, wrap them in plastic and roll them into balls. Press bamboo skewers onto the balls from outside the plastic wrap to make grooves, and shape them into pumpkins.
  • Decorate the peeled skin removed on (1).
Milk Pumpkin

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