This dessert brings pumpkin and spice together in a fluffy chiffon pudding with a cake-like texture, that bakes in individual ramekin cups. Additionally, a thin pudding layer develops on the bottom of the cup, during baking. This light and airy dessert is the perfect finish to any holiday dinner.
This pumpkin dessert bakes in a cup, but watch the magic begin……
This easy dessert bakes in ramekins. But watch the magic as they are transformed when inverted onto a plate. Now these dessert cups become a show stopper as they reveal the layers of pumpkin chiffon and creamy pudding. During baking, a thin layer of pudding develops on the bottom of the cup. When inverted the pudding layer becomes the crowning finish.
A Chiffon Dessert is a light finish to a holiday meal….
From November to the end of the year , we are propelled into the holidays with parties and feasting. So it makes sense to find light, delicious treats that are enjoyable and festive. Doing so, helps us to enjoy the holidays without always feeling guilty. Additionally, we shouldn’t need to deny ourselves. A light dessert allows us to indulge without regret.
And even if calories are not a concern, this dessert is the perfect finish to a holiday meal. Often times after a decadent meal, dessert feels like the straw that will break the camels back. However, there is no consternation when serving this dessert. It is so light and delicate, yet it offers up the warm flavors of the holidays.
The Texture
While this dessert has a cheesecake like texture, it definitely is not a cheesecake. It is a pudding with a cakey texture. When the pudding bakes, it rises like a souffle. At the same time, the pudding develops layers.
It is perfectly acceptable to serve this dessert in the ramekin. However by inverting onto a serving dish, its complex layers are revealed. I find that this makes a prettier presentation. As you can see, a thin layer of pudding sits on top of a denser cake-like body. But the first spoonful will reveal even more complexity. The center of the pudding cake is very light and airy, a chiffon. While the bottom is denser and more consistent with a light cheesecake texture.
The Ramekin
Choose a ramekin or baking vessel that will accommodate 5 to 6 ounces of liquid. If you wish to invert, it is best to choose a vessel that is equal to or wider than the bottom. Another word, choose a vessel that does not have ridges or curves. The sides should be straight as this will make removing the cakes much easier. Porcelain or glass ramekins like the one pictured below work best.
Simple Steps to Inverting Dessert Cups
Creating a stunning dessert is easier than you think. While it is easy to be intimidated, don’t be. By following a few simple steps, serving an elegant dessert is easily achieved.
- First and foremost, make sure to spray each ramekin with Bak-Klene cooking spray. By spraying a few shots into each dessert cup, the removal of the pudding cake is much easier.
- Using an offset spatula or sharp paring knife, carefully run the blade around the inside edge of the ramekin. This will ensure to loosen any pudding from the ramekin, allowing the dessert to slide out easily.
- Center a serving plate over the cup, gently tilting on its side, eventually coming to rest upside on plate.
- Gently lift the ramekin up off of the pudding cake.
- Sprinkle garnish of Easy Edible Sand over top. (Optional)
- Add a dollop of whipped cream, if desired (Optional)
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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.
A 1/2 cup serving (one ramekin) is 5 WW Smart Points or 136 calories.
Buon Appetito!
PrintPumpkin Chiffon Dessert Cups
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 serving/ 5 cups 1x
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Ingredients
- 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
- Preheat oven to 350 degrees and position a rack in the center of the oven.
- Spray ten 6-oz. ramekins with Bak-Klene ZT and set aside.
- 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.
- Whisk in the buttermilk, milk, flour and salt just until smooth and blended.
- Whisk in the pumpkin puree, cinnamon, ginger and allspice.
- In a separate bowl, beat the eggs whites, on medium speed with a whisk attachment until frothy, about 30 to 60 seconds.
- 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).
- 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.
- 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.)
- 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.
- 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.
- Spoon the mixture evenly among the prepared ramekins. They may be filled to the top.
- 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.
- 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.
- Carefully, remove the ramekins from the water bath and let cool on a rack to room temperature.
- Refrigerate for at least 2 hours.
- Invert individual desserts if desired…see Simple Steps to Inverting Dessert Cups (above).
- 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.
