Pumpkin ball with walnut Calories

Yes, canned pumpkin can work for a pumpkin ball with walnut, provided it is plain pumpkin purée rather than sweetened pie filling. Drain off excess liquid first, since wetter purée can make the mixture too soft to roll.

Usually, a pumpkin ball with walnut is not baked after shaping. The pumpkin is cooked first, then the mixture is formed into balls and chilled; some recipes bake the pumpkin itself before mashing it.

To keep a pumpkin ball with walnut from falling apart, remove excess moisture from the cooked pumpkin and add the dry binder gradually. Chill the mixture before shaping, then refrigerate the finished balls so they hold their form.

Yes, you can make a pumpkin ball with walnut without biscuits. Use another dry ingredient, such as desiccated coconut, to absorb moisture and help the mixture hold together, adding it gradually so the balls do not become dry.

A pumpkin ball with walnut is usually too sticky because the pumpkin purée contains too much moisture or the mixture has not chilled. Drain the purée, add a little more dry binder, and refrigerate the mixture before shaping.

Either works: chopped walnut can be mixed into the pumpkin mixture or used as an outer coating. For a more pronounced walnut texture and flavor, keep most of it for the coating and press it gently onto each shaped ball.

A pumpkin ball with walnut keeps for about 3–4 days in a sealed container in the refrigerator. Keep it chilled between servings and take out only the amount you plan to eat.

Yes, a pumpkin ball with walnut can be frozen. Freeze the balls separately on a tray before transferring them to a sealed container; thaw them in the refrigerator. The walnut coating may soften, so refresh it before serving if desired.

A pumpkin ball with walnut pairs well with coffee or unsweetened tea as a small dessert. Serve it chilled, either on its own or alongside fresh fruit; its sweet, nutty flavor does not need a heavy topping.