Pudding:
4 cups pumpkin puree
1½ cups sugar
2 cups evaporated milk
3 egg yolks (save the whites)
1 tsp. vanilla
1/3 cup flour
2 tsp. baking powder
½ tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground cloves
3 T. soft butter
Topping:
3 egg whites
¼ tsp. cream of tartar
1 tsp. vanilla
1 cup sugar
Preheat oven to 350 degrees.
Mix together pumpkin, sugar and milk. Stir in yolks and vanilla. Mix dry ingredients in a separate bowl and stir into wet mixture well. Pour into greased 9x13x2 pan. Dot top with butter.
Bake uncovered 30-45 minutes, using a toothpick to test.
To make topping: Beat egg whites, cream of tartar and vanilla on high until soft peaks form. Gradually add sugar while beating until stiff peaks form. Spread on top of pudding.
Return to oven and bake 12-15 minutes until light brown. Turn oven off and let stand until crisp (about 15 minutes). Serve hot.
TEST KITCHEN NOTE: Ovens may vary. We baked it a full 10 minutes longer than the recipe suggested.
Recipe by the late Suzie Pearce, shared by her son, Dave.
