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Categories:
puree eggs sour cream orange zest freshly ground cinnamon ground turmeric freshly ground nutmeg coarse salt sugar ground organic cornmeal flour confectioners
Viewed: 66 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
