Replies

See original post: (https://freerepublic.com/focus/f-chat/4192874/posts?q=1&;page=51)

Qiviut; Thank you, I appreciate the feedback! (I wonder if 2 of the egg whites beaten to stiff peaks and folded in to the wet ingredients would result in a lighter result??)

Click the photo to link to the website "Pardon your French" source for the recipe:

Ingredients:
1 2/3 cup (375g) Pumpkin puree
1 cup (150g) cornmeal
1 tbsp (12.5g) cornstarch
A pinch of salt
½ cup (100g) sugar
1tsp vanilla extract
4 large eggs
1/3 cup (75g) unsalted butter, melted
1 1/3 cup (330ml) milk
1 tbsp (14ml) rum

Instructions

Pre-heat oven to 350F(180C), with a rack in the middle.

"Combine the pumpkin puree with the corn meal, corn starch, salt, sugar, vanilla extract and eggs. Mix until just incorporated. In a separate bowl, whisk together the milk, melted butter and rum. Slowly pour into the pumpkin mixture, and mix until fully incorporated.

Pour the batter into a prepared 9-inch circle springform pan (buttered and with a circle of parchment paper at the bottom).

Cook for 45-55 minutes (until the edges are golden, the center will still look slightly under-baked). Let cool for at least one hour before serving (the center needs time to firm up).

For serving, enjoy on its own (the French way) or with whipped cream (the American way). Me, I enjoy it topped with Greek-yogurt."

I actually like the dense, rich texture & wouldn’t want to try to lighten it up - it’s not cheesecake, but that’s what I think of. I was worried it would be more like cornbread, but it’s not, although the texture is not super smooth due to the corn meal.

The only thing I would say is that folks expect sweeter desserts & this is not real sweet. Whipped cream on top added more ‘sweet’, which mom liked. I will be curious to see how it is cold - we ate ours after 30 minutes although the recipe says wait an hour, but we didn’t/couldn’t wait. Another thing - I baked mine in the toaster oven & it was fine 🙂