BAKED PUMPKIN PUDDING
When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. Some were cut from magazines and some were handwritten. Almost all had handwritten notes on it. I am posting some that I remember. I don't actually remember this one, but my father assures me that it was one of his favorites.
Provided by Aunt Willie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 165.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 53.7, Sodium 84.5, Carbohydrate 23.8, Fiber 0.5, Sugar 12.9, Protein 2.9
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