Pumpkin Pudding "Ghosts"

Votes: 1

Time: 12 hours 30 minutes
Complexity: average
Servings: 12

Nutritional value per serving:

Calories 180, total fat 4 G., saturated fats 2 G., proteins 4 G., carbohydrates 34 G., fiber 1 G., cholesterol 96 mg, sodium 139 mg, sugar 32 G.

Pumpkins are a popular Halloween treat, so why not make a special holiday dessert with them? Pumpkin pudding is topped with a mound of whipped cream and served in glasses shaped like little ghosts. White glasses are best for serving, matching the color of the whipped cream. Thick paper cups also work well. Use small black candies to make eyes for the ghosts. It's truly atmospheric, fun, and delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pudding

1 packet of gelatin
2 cups whole milk
1 cup of sugar
6 large egg yolks (set aside 2 whites for topping)
1/4 tsp ground cinnamon
1/4 teaspoon fine salt
1 can (425 g) of canned pumpkin puree

Topping

2 large egg whites
1/3 cup sugar
0.5 tsp cream of tartar
1 pinch of fine salt
Small candies for the eyes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gelatin, milk, sugar, eggs, cinnamon, pumpkin puree, cream of tartar

Cooking the dish according to the recipe:

Pudding:

Pour 1 tablespoon of cold water into a large bowl. Sprinkle in the gelatin. Without stirring, set aside until the gelatin softens and dissolves.
Pour a few centimeters of water into a saucepan and bring to a boil. Combine the milk, sugar, egg yolks, cinnamon, and salt in a heatproof bowl. Place the bowl over the simmering water and cook, stirring constantly with a spatula, until the mixture begins to thicken, coats the back of a spatula, and almost begins to boil, 10-12 minutes. Immediately remove the pudding from the heat and pour it into the bowl with the gelatin, whisking constantly until the gelatin is completely dissolved and evenly distributed. Stir in the pumpkin puree until smooth.

Divide the pudding evenly among 12 small 90ml cups (paper cups work well) and refrigerate until completely set, about 4-8 hours.
Topping:

Pour a few centimeters of water into a saucepan large enough to fit the bowl of a stand mixer and bring to a boil. Whisk 2 egg whites, sugar, cream of tartar, and salt in a bowl by hand. Place the bowl over the simmering water and continue whisking until the mixture is hot to the touch and the sugar has dissolved, about 1-2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium speed until stiff peaks form, about 5 minutes.
Spoon the topping onto the pudding. Use candy to create eyes for the ghosts and refrigerate until ready to serve.