Pumpkin Pudding

Pumpkin is among the most versatile fruits (yes, fruit!) and even makes a sumptuous pudding that’s perfect for a fall evening.

Serves 8


1/2 cup sugar

1/2 cup water

2 envelopes unflavored gelatin

4 eggs, separated

1 pound canned pumpkin

6 ice cubes

3 teaspoons pumpkin pie spice


1. In medium pan, combine sugar, water and gelatin. Let stand 1 minute. Beat in egg yolks using a wire whisk.

2. Cook over medium heat, stirring, until gelatin is dissolved and mixture is thick and foamy, about 3 minutes.

3. Pour into 5-cup blender container. Add remaining ingredients. Process at high speed until ice is melted, about 2 minutes.

4. Pour into serving dishes. Chill until set, about 1 to 2 hours. If desired, top with crushed pecans and whipped cream.


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