Close
Ingredients
| cake flour: 3/4 cup (sifted) |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| ground cinnamon: 1/4 tsp |
| whole nutmeg: 1/8 tsp |
| ground ginger: 1/8 tsp |
| vegetable oil: 3 Tbl |
| 2% milk: 3 Tbl |
| canned pumpkin: 1/4 cup |
| eggs: 2 (separated) |
| vanilla extract: 1/4 tsp |
| cream of tartar: 1/8 tsp |
Baked Pumpkin Pudding
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Preheat oven to 325 degrees.
- Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
- Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
- Beat by hand until smooth.
- In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
- Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
- Pour into an ungreased 8x8 inch baking pan.
- Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
- Cool slighly.
- Serve warm with custard sauce or ice cream.