Pumpkin Chiffon Pudding

7 INGREDIENTS • 6 STEPS • 40MINS

Pumpkin Chiffon Pudding

Recipe

4.5

2 ratings

This is a great dessert for Thanksgiving, although it can be used as a side dish with turkey and all the trimmings!

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Pumpkin Chiffon Pudding

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This is a great dessert for Thanksgiving, although it can be used as a side dish with turkey and all the trimmings!

Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

40MINS

Total Time

$0.77

Cost Per Serving

Ingredients

Servings

12

us / metric

1 cup

Granulated Sugar

2 Tbsp

Butter, softened

2

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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

Nutrition Per Serving

VIEW ALL

Calories

146

Fat

5.3 g

Protein

1.9 g

Carbs

23.6 g

Love This Recipe?

Pumpkin Chiffon Pudding

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (175 degrees C).

step 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).

step 3

In a separate bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into the mixture.

step 4

Pour into a 9-inch deep dish pie plate. Sprinkle Unsweetened Shredded Coconut (1/2 cup) over top.

step 5

Bake until toothpick inserted in center comes out clean, 20-30 minutes.

step 6

Cool until just warm, or cool completely and chill. Serve either warm or chilled. To serve, spoon pudding onto nice serving plate. Enjoy!

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