Print

Pumpkin Chiffon Dessert Cups

Pumpkin Chiffon Dessert Cup garnished with Edible Sand and whipped cream served on blue rimmed white plate with black and white granite in background>
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This baked dessert brings pumpkin and spice together in a fluffy chiffon pudding that develops a light cake texture with a thin pudding layer.  This light and airy dessert is the perfect finish to a big holiday meal.  

Ingredients

Units Scale
  • 2 Tablespoons butter, melted and cooled
  • 1/3 cup Sugar
  • 4 Large Egg Yolks, at room temperature (reserve Egg Whites used below)
  • 1 cup Buttermilk, at room temperature
  • 1/4 cup 2% Milk
  • 1/4 cup All-Purpose Flour
  • 1/2 teaspoon Table Salt
  • 1/2 cup Pumpkin Puree
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Allspice
  • 4 Large Egg Whites reserved from above, at room temperature
  • 1/3 cup Sugar
  • 1/2 teaspoon Cinnamon

Instructions

  1. Preheat oven to 350 degrees and position a rack in the center of the oven.
  2. Spray ten 6-oz. ramekins with Bak-Klene ZT and set aside.
  3. In a large bowl, whisk the melted butter with the 1/3 cup of sugar and egg yolks until smooth and light, about 1 minute.  
  4. Whisk in the buttermilk, milk, flour and salt just until smooth and blended.
  5. Whisk in the pumpkin puree, cinnamon, ginger and allspice.  
  6. In a separate bowl, beat the eggs whites, on medium speed with a whisk attachment until frothy, about 30 to 60 seconds. 
  7. Increase the speed to high and beat just until the whites hold soft peaks, about another 30-60 seconds. (The peaks should flop over immediately when the beater is lifted). 
  8. Reduce the speed to medium and slowly sprinkle in the remaining 1/4 cup of sugar.  If necessary stop the mixer and scrape down the sides of the bowl. 
  9. Continue to beat on high speed until the whites hold medium-firm peaks, about another 30-60 seconds.  (The peaks should hold its shape well when the beater is lifted, but the tip will curl over slightly on itself.)
  10. Spoon one-third of the egg whites onto the pumpkin mixture and sprinkle the remaining 1/2 teaspoon of cinnamon and a dash of nutmeg over them.  Gently fold with a whisk to blend.
  11. Using the whisk, fold in the remaining egg whites into the batter.  There should not be any streaks of white when finished.  The batter will be light and foamy but thin.
  12. Spoon the mixture evenly among the prepared ramekins.  They may be filled to the top.
  13. Put the roasting pan into the preheated oven and pour about 2 cups of hot boiling water into roasting pan. Gently place the ramekins into the pan of water, being careful not to splash any water into your batter.  The water should not come up any higher than half way up the sides of the ramekins. 
  14. Bake until the tops of the cakes are light, golden and puffed, 25 to 30 minutes.  They should spring back slightly when touched and will look like a souffle.  If you prefer to take an internal temperature with a digital thermometer, the temperature should be 145-150 degrees. 
  15. Carefully, remove the ramekins from the water bath and let cool on a rack to room temperature.
  16. Refrigerate for at least 2 hours. 
  17. Invert individual desserts if desired…see Simple Steps to Inverting Dessert Cups (above).
  18. Garnish as desired with Edible Sand and/or Whipped Cream.

Notes

Special Note: Do not let the pudding cups sit out for an extended period of time, before serving.   Make sure to keep pudding cups chilled until ready to serve.  If the pudding becomes too warm, the pudding layer on the bottom, becomes very soft making them difficult to invert.  

Find it online: https://www.miascucina.com/pumpkin-chiffon-dessert-cups/

Verified by MonsterInsights