Recipe Image
Servings:
12
Pumpkin Chiffon Pudding
This is a great dessert for Thanksgiving, although it can be used as a side dish with turkey and all the trimmings!
Total Time
40min
4.5
2 Ratings
Author: Betty's Kitchen
Servings:
12
Ingredients
•
1
cup
Granulated Sugar
•
2
Tbsp
Butter
, softened
•
2
Eggland's Best Classic Eggs
•
2
Tbsp
All-Purpose Flour
•
3
cups
100% Pumpkin Purée
•
1
tsp
Vanilla Extract
•
1/2
cup
Unsweetened Shredded Coconut
Cooking Instructions
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a large mixing bowl, use an electric mixer to cream
Granulated Sugar (1 cup)
,
Butter (2 Tbsp)
and
Eggland's Best Classic Eggs (2)
yolks. Add
All-Purpose Flour (2 Tbsp)
,
100% Pumpkin Purée (3 cups)
and
Vanilla Extract (1 tsp)
.
3.
In a separate bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into the mixture.
4.
Pour into a 9-inch deep dish pie plate. Sprinkle
Unsweetened Shredded Coconut (1/2 cup)
over top.
5.
Bake until toothpick inserted in center comes out clean, 20-30 minutes.
6.
Cool until just warm, or cool completely and chill. Serve either warm or chilled. To serve, spoon pudding onto nice serving plate. Enjoy!
Nutrition Per Serving
CALORIES
146
FAT
5.3 g
PROTEIN
1.9 g
CARBS
23.6 g
