Baked in a casserole dish, this unusual dessert channels the spirit of marshmallow-topped sweet potato, with the added spice of pumpkin pie. This recipe comes from Patty Pinner's cookbook Sweets (randomhouse.com).

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Ingredients

Pudding:

Topping:

Directions

  • For pudding: In a large bowl, mix pumpkin, 1 1/2 cups sugar and milk until smooth. Stir in egg yolks and vanilla. Stir in flour, baking powder, ginger, cinnamon and cloves until well combined. Pour mixture into a greased 13x9x2-inch baking pan. Dot the top with the butter. Bake, uncovered, in a 350° oven for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

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  • Meanwhile, prepare topping: In a large mixing bowl, beat the egg whites, cream of tartar and vanilla on high speed with an electric mixer until soft peaks form (tips curl when beaters are lifted from mixture). Gradually add the 1 cup sugar while beating. The meringue is finished when stiff peaks form (tips stand straight) and you can still feel some sugar grains if you rub the mixture between your fingers.

  • Spread the meringue on top of the cooked pudding that has just been removed from the oven, then return it to the oven and bake 12 to 15 minutes more, until meringue is lightly browned. Turn the oven off and let the pudding stand inside the oven until the meringue is crisp, about 15 minutes. Remove it from the oven and serve hot.

Nutrition Facts

306 calories; 7 g total fat; 66 mg cholesterol; 147 mg sodium. 56 g carbohydrates; 6 g protein;

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