A delicious dessert! I highly recommend it.
Peel the pumpkin, cut it into small pieces, put it in a saucepan, add water, and boil until soft—drain and cool.
Separate the egg whites from the yolks. Place the egg yolks in a bowl with the curd and whisk.
Add the cooled pumpkin, sweetener, and vanilla and whisk again until smooth.
Whisk the egg whites to a stiff froth and fold into the pumpkin mixture in two additions.
Place the mixture in a mould and put it in a second mould with hot water. Place the tins in a preheated oven at 180 °C and bake for ~30-35 minutes until the surface becomes golden.
Finished product weight 1036
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
