Baked Pumpkin Pudding

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
3. 3
   Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
4. 4
   Beat by hand until smooth.
5. 5
   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.
6. 6
   Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
7. 7
   Pour into an ungreased 8x8 inch baking pan.
8. 8
   Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
9. 9
   Cool slighly.
10. 10
    Serve warm with custard sauce or ice cream.