Pumpkin Chiffon Custard With Chocolate

Misti Anslin Delaney, Michigan

• 2 c. cooked, pureed pumpkin
• 1 c. semisweet or dark chocolate chips
• 3/4 c. dark brown sugar
• 1/4 c. softened sweet butter
• 1/2 c. heavy cream
• 5 eggs, separated
• 2 tsp vanilla sugar
• 1 tsp. vanilla
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp salt

Cream the butter and sugars together until fluffy.

In a separate bowl, whip the cream until fluffy.

In a separate bowl, beat the egg whites until the peaks are firm, but not yet dry.

Beat the egg yolks, spices, and salt into the pumpkin.

Gently fold the egg whites and cream together, keeping them both light and fluffy.

Very gently fold the egg cream into the pumpkin mixture, adding a little at a time along with a few chocolate chips. Keep the mixture as light as you can.

When everything is combined, spoon it gently into a buttered baking dish and bake for 45-50 minutes or until it's firm and a toothpick comes out clean.

Cool to room temperature and then slice like a cake to serve.

Lovely with ginger whipping cream!

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