Pumpkin Crunch RecipeOrigin: America Period: Traditional |
Ingredients:
200g cooked pumpkin purée (steam the pumpkin until tender, drain in a colander and mash or purée) 
Pumpkin Crunch Preparation:Method:Lightly beat the egg yolks in a small bowl and set aside. Meanwhile beat the egg whites in a separate bowl until stiff. In a bowl, combine the pumpkin, sugar, spices, egg yolks and salt. Beat unti lsmooth then add the walnuts, breadcrumbs, milk and butter. Beat again until thoroughly combined then fold-in the egg whites. Turn the mixture into individual buttered ramekins (there should be enough for about 8) and set these in a pan of hot water. Transfer to an oven pre-heated to 180°C and bake for about 60 minutes, or until a knife inserted into the centre of one of the dishes emerges cleanly. Serve how with whipped cream or yoghurt. |
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