This pudding has a soufflé topping and a custard-like base. Bake it in two soufflé dishes or casseroles.
Pumpkin Soufflé Pudding
- 6 eggs, separated
- 1/8 teaspoon cream of tartar
- 1 1/3 cups brown sugar, firmly packed
- 2 Tablespoons flour
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 4 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 3 cups milk
- 1 can (1lb.) pumpkin (2 cups)
- 2 Tablespoons melted butter
- Beat egg whites until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in 2/3 cup of the brown sugar; beat until stiff but not dry. Set aside. Mix together remaining 2/3 cup brown sugar, flour, salt, ginger, cinnamon, and cloves. Beat egg yolks until thick, and beat in sugar-spice mixture. Stir in milk and pumpkin.
- Fold half the beaten egg whites into the yolk mixture, blending until smooth. Carefully fold in remaining mixture, blending until smooth. Carefully fold in remaining whites and melted butter. Turn into two buttered soufflé dishes or straight-sided casseroles (1 1/2 or 2-quart size; use foil collar to extend to 1 1/2-quart dish). Set in a pan of hot water and bake in a 375 degree oven for 45 to 50 minutes, or until a knife inserted in center comes out clean. Serve with Ginger Whipped Cream. Makes 16 to 18 small servings.
Ginger Whipped Cream: Just before serving, whip 1 pint cream and flavor to taste with powdered sugar, vanilla, and ground ginger. Turn into a serving bowl for guests to spoon on top of warm Pumpkin Souffle Pudding.