Photo: Ghostly Pumpkin Pudding Recipe
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.
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By Rachael McChef
Ogden, UT
on February 23, 2011
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The meringue was a perfect compliment to the creamy custard underneath. Do not refrigerate the finished dessert for too long! I made too many and put the extras in the fridge overnight and they got sort of slimy and slippery as the meringue broke down and the custard kind of sweat. But overall these were a fun family treat!
By L_PEscobedo
Oregon
on October 27, 2010
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I have not tried this yet, but def. going to !! My son will love this :
By snort100
hesperia, CA
on October 15, 2010
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To JCn, NJ-Yes, you can prepare these the day before, but I would wait to add the ghosts until just before you serve it.
Now, this recipe is simple, fun, and tasty. I made some changes, as I didn't have whole milk, and was concerned about the pudding setting properly, so I added 1/2 C cream to my 2%. I also felt compelled, if for no other reason than to stay true my pumpkin pie craving, to add 1/2 tsp. of ground ginger. I also added just a smidge of vanilla to the egg whites. Finally, I poured the pudding in larger ramekins instead of the small cups.
Both pudding and meringue came together easily, were yummy and not too heavy.
Read all 15 reviews