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.
6 to 8
• 1 can (15 oz) Organic Pumpkin puree
• 4 extra large eggs separated + 2 egg whites
• 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
• 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)
In This Recipe
Preheat the oven to 325 degrees F.
Butter an 8 by 8 casserole; or glass baking dish.
Beat the egg whites and salt until soft picks form. 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 into 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.
I like to drizzle some berry compote over the top of my piece of the pudding.