Author Notes: This recipe is a Thanksgiving makeover of my Malay (Ricotta Corn Pudding).
At first I hesitated and was not sure how pumpkin will work instead of ricotta because it has a very deferent consistency and a lot more moisture. I decided to add two more egg whites and some more sugar to stabilize the meringue. It worked beautifully. As soon as I added the cornmeal and flour mixture it soaked up all the extra moisture and puffed up right before my eyes. I am very pleased with the result and I hope so will you. The pudding is delicious, light, airy and in the same time it is firm enough to be cut with a knife when it’s slightly cooled down.
Serves 6 to 8
- • 1 can (15 oz) Organic Pumpkin puree
- • 4 extra large egg yolks
- • 4 tablespoons sour cream
- • 1 tablespoon orange zest
- • 1/2 teaspoon freshly ground cinnamon
- • 1/2 teaspoon ground turmeric
- • 1/4 teaspoon freshly ground nutmeg
- • 6 extra large egg whites room temperature
- • 1/2 teaspoon coarse salt
- • 1/2 cup granulated sugar
- • 8 tablespoons fine ground organic cornmeal
- • 2 tablespoons all-purpose flour
- • Confectioners’ sugar for the top (optional)
- Preheat the oven to 325 degrees F. Butter an 8 by 8 casserole; or glass baking dish.
- Beat the egg whites and salt untill soft picks forms. Slowly add sugar and continue beating until stiff and shiny.
- In a mixing bowl combine egg yolks, pumpkin, sour cream, orange zest, cinnamon, turmeric and nutmeg, stir well until the mixture is homogeneous.
- Mix together the cornmeal and flour and incorporate to the pumpkin mixture.
- Gradually fold in the beaten egg whites. Pour the batter into the baking dish, smooth the top and place on the middle rack of the oven.
- Bake for 30 to 35 minutes depending on how hot is your oven. Transfer to a wire rack to cool slightly, dust the top with confectioners’ sugar.
- Serve hot, warm or at room temperature with anything you like.
- This recipe was entered in the contest for Your Best Holiday Breakfast II