Milky pumpkin jelly

And how do you like milk-pumpkin jelly for breakfast? Kissel is a great alternative to desserts, a dairy treat. You can eat with a spoon, or you can drink if you make it not thick. Well, as in the Kiselev family, but without kissel. :) Of course, we love cherry jelly very much, but we also respect milk jelly.

Ingredients

• pumpkin puree 200 g
• milk 300 g
• sugar 3 art. l.
• corn starch 2 tbsp. l.

Directions

1. 1. Boil milk.
2. 2. Take 200 grams of ready-made pumpkin puree. I had it in the fridge, previously cooked.
3. 3. Add to hot milk.
4. 4. Add sugar. Sweetness can be adjusted as you like.
5. 5. Mix with a whisk until smooth, and bring to a boil.
6. 6. At this time, dilute the starch in a small amount of cold milk.
7. 7. In a thin stream, introduce the diluted starch into the milk-pumpkin mixture and, stirring, bring the jelly to a thick consistency, literally 1-2 minutes. You can add vanilla. Remove from heat, and pour into glasses.
8. 8. Sprinkle pumpkin seeds on top. Kissel is just as delicious when warm as it is when cold.