Weekend Baking: Pumpkin Fluff

So as soon as I read about this recipe in Daily Candy last week, I could wait to try. Any dessert that involves copious amounts of pumpkin is alright with me. And, frankly, it's necessary at this point because when there was talk of a pumpkin shortage I stocked up like a scared 1950's housewife in her underground shelter:


Dannielle's Pumpkin Pudding (Fluff)

Ingredients
1 envelope gelatin
¼ c. water
3 eggs, separated
½ c. milk
¾ c. brown sugar
1 15-oz. can of pumpkin
1½ tsp. pie spice
1 tsp. vanilla
¼ tsp. cream of tartar (optional)
1/3 c. sugar

1. Dissolve gelatin in water and set aside.

2. Combine egg yolks, milk, brown sugar, and pumpkin in saucepan, stir well, and cook over
medium heat until thickened. Remove from heat.

3. Stir in spice and vanilla, and then add gelatin mixture.

4. With handheld or stand mixer, whip egg whites and cream of tartar until soft peaks form
(about four minutes). Slowly add white sugar and fold into the pumpkin mixture.

5. Divide among teacups, cute little bowls, or carved-out mini pumpkins, and refrigerate until
set.

6. Garnish with fresh whipped cream.

So I will say the recipe was yummy, but I was expecting something a bit less dense. If I make it again, I'd probably up the egg white quotient. Or, I might try it with some Italian Meringue (my new obsession). I'll keep you posted on developments.

In the meantime, please enjoy my favorite part of this recipe, which was when my computer was buffering the video and froze on this image: