| Level: | Intermediate |
| Total: | 12 hr 30 min |
| Prep: | 5 min |
| Inactive: | 12 hr |
| Cook: | 25 min |
| Yield: | Serves 12 |
| Level: | Intermediate |
| Total: | 12 hr 30 min |
| Prep: | 5 min |
| Inactive: | 12 hr |
| Cook: | 25 min |
| Yield: | Serves 12 |
Ingredients
- 1 package gelatin
- 2 cups whole milk
- 1 cup sugar
- 6 large egg yolks (reserve 2 whites for topping)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 (15-ounce) can pure pumpkin puree
- 2 large egg whites
- 1/3 cups sugar
- 1/2 teaspoon cream of tartar
- 1 pinch fine salt
- Small candy, for eyes
Instructions
- For pudding: Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
- Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
- Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
- For topping: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
- Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
Nutrition Facts
| Calories | 180 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 96 milligrams |
| Sodium | 139 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 1 grams |
| Protein | 4 grams |
| Sugar | 32 grams |
| Calories | 180 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 96 milligrams |
| Sodium | 139 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 1 grams |
| Protein | 4 grams |
| Sugar | 32 grams |
Reviews
The meringue was a perfect compliment to the creamy custard underneath. Do not refrigerate the finished dessert for too long! I made too many and put the extras in the fridge overnight and they got sort of slimy and slippery as the meringue broke down and the custard kind of sweat. But overall these were a fun family treat!
I have not tried this yet, but def. going to !! My son will love this 🙂
To JCn, NJ-Yes, you can prepare these the day before, but I would wait to add the ghosts until just before you serve it.
Now, this recipe is simple, fun, and tasty. I made some changes, as I didn’t have whole milk, and was concerned about the pudding setting properly, so I added 1/2 C cream to my 2%. I also felt compelled, if for no other reason than to stay true my pumpkin pie craving, to add 1/2 tsp. of ground ginger. I also added just a smidge of vanilla to the egg whites. Finally, I poured the pudding in larger ramekins instead of the small cups.
Both pudding and meringue came together easily, were yummy and not too heavy.
Now, this recipe is simple, fun, and tasty. I made some changes, as I didn’t have whole milk, and was concerned about the pudding setting properly, so I added 1/2 C cream to my 2%. I also felt compelled, if for no other reason than to stay true my pumpkin pie craving, to add 1/2 tsp. of ground ginger. I also added just a smidge of vanilla to the egg whites. Finally, I poured the pudding in larger ramekins instead of the small cups.
Both pudding and meringue came together easily, were yummy and not too heavy.
Can anyone tell me how ahead of time I can make these? Would they stay if I made them a day in advance?
these look perfect for my halloween party!!!
haven’t tried it but looks good!
I really don’t understand the negative reviews, unless they’re not a fan of pumpkin. I thought this was easy and delicious. I used 3 oz. plastic cups, which were perfect.
I admit I did not make the pudding, but used the meringue ghosts and placed them on chocolate mousse, and everyone loved it. The meringue and the ghost concept is a great idea, but use chocolate pudding or mousse.
Unfortunately, I do NOT recommend this recipe to ANYONE! I wasted my time and my money on the ingredients. I wouldn’t want anyone to make the same mistake I did 🙁
i loved it more than i loved my first fish (pet) haha lol!!