Ghostly Pumpkin Pudding

From Food Network Kitchens

Rated: 3 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
25 min
Level:
Intermediate
Yield:
Serves 12

Times:

Prep: 5 min
Inactive Prep: 12 hr 0 min
Cook: 25 min
Total:: 12 hr 30 min

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Ingredients

Pudding:

1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree

Topping:

2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

Halloween 2008 Web

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Comments & Reviews

recipe Ghostly Pumpkin Pudding
Caroline Huntsville, AL 11-01-2009
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Great idea!
Rated: 3 stars out of 5

I admit I did not make the pudding, but used the meringue ghosts and placed them on chocolate mousse, and everyone loved it.... The meringue and the ghost concept is a great idea, but use chocolate pudding or mousse. Read more
recipe Ghostly Pumpkin Pudding
Debra Patchogue, NY 10-24-2009
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Terrible Recipe!! :(
Rated: 1 stars out of 5

Unfortunately, I do NOT recommend this recipe to ANYONE! I wasted my time and my money on the ingredients. I wouldn't want... anyone to make the same mistake I did :(Read more
recipe Ghostly Pumpkin Pudding
jennifer greensboro, NC 10-17-2009
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love
Rated: 4 stars out of 5

i loved it more than i loved my first fish (pet) haha lol!!
recipe Ghostly Pumpkin Pudding
jennifer tacoma, WA 12-21-2008
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Easy to sub soy
Rated: 4 stars out of 5

I subbed soy milk for the whole milk and this recipe worked out great for my dairy allergy friend I made it for. I will say... that my gelatin did clump together so next time I make it, I will take care to sprinkle the gelatin in the water to bloom it rather then quickly dumping it. Tastes like pumpkin pie without the crust, YUM!Read more
recipe Ghostly Pumpkin Pudding
Jack Washington, DC 11-01-2008
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The final product may be fine, but this recipe is counterintuitive, and in my opinion, awful
Rated: 1 stars out of 5

Let me start at the top. If I'm going to bloom gelatin, especially to make it idiot proof, I'm going to bloom it in something... with a bottom with small surface area, not a large bowl where the water can spread and not come into contact with all of the gelatine. Second: If I am making a creme Anglaise, it is not difficult to temper boiling milk into egg yolks. If this recipe is intermediate, please use intermediate methods and not the pour everything into one bowl technique. The Swiss meringue bit at the end is the only thing worth it's salt, and on that note, drop the salt, seriously, it's unnecessary. A pinch is not the same pinch to everyone. Thank you for wasting my time with bad methodology Food Network Test Kitchen.Read more
recipe Ghostly Pumpkin Pudding
Natalie Gainesville, FL 10-30-2008
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This was excellent!
Rated: 5 stars out of 5

I made this and then tried jello's brand of pumpkin pudding, this recipe beats the pre made jello stuff by a lot. The... topping was almost like marshmellow fluff and the pudding was better than pumpkin pie. I did not use the double boiling system they recommended, my mix never seemed to get hot enough so I just used the microwave and paid very close attention so the milk didn't curdle. Read more