Pumpkin Corn-Pudding (Malay #2)

Name: Pumpkin Corn-Pudding (Malay #2)
Ingredients: 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)

12 ingredients

7 steps

Ingredients

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)

Directions

1

Preheat the oven to 325 degrees F. Butter an 8 by 8 casserole; or glass baking dish.
2

Beat the egg whites and salt until soft picks form. Slowly add sugar and continue beating until stiff and shiny.
3

In a mixing bowl combine egg yolks, pumpkin, sour cream, orange zest, cinnamon, turmeric and nutmeg; stir well until the mixture is homogeneous.
4

Mix together the cornmeal and flour and incorporate into the pumpkin mixture.
5

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.
6

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.
7

Serve hot, warm or at room temperature. I like to drizzle some berry compote over the top of my piece of the pudding.