No Bake Pumpkin Pudding

Let’s make it

1. Sprinkle gelatin over the cold water in a small saucepan. Let stand for 5 minutes, then warm over low heat, stirring until dissolved; do not boil.
2. Stir a few spoonfuls of room-temperature pumpkin into the gelatin, then stir into the remaining pumpkin with the spice and sweetener. Taste and adjust sweetness before adding the egg whites.
3. In a clean, grease-free bowl, beat the pasteurized whites with the optional salt to stiff peaks. Fold one-third into the pumpkin to lighten it, then gently fold in the rest.
4. Divide among six dessert cups, cover and refrigerate for at least 4 hours, or overnight, until set. Serve chilled.

From the complete review edition, page 106. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.