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Top Chef: Just Desserts: Dannielle Kyrillos’ Pumpkin Pudding Recipe

November 05, 2010 12:00 PM by Lori Wilson


Last week, Top Chef: Just Desserts judge Dannielle Kyrillos gave us Halloween treat ideas. This week, she’s sharing a special family recipe just in time for the Thanksgiving holiday.

On the Daily Candy website, where she is the editor, Dannielle Kyrillos offers up her mother Patti’s signature recipe for pumpkin pudding. It’s promised to be inexpensive and easy to make, as it only takes ten minutes after everything has been prepped.

If you’re feeling like trying a new tasty treat for Thanksgiving, here’s the recipe for Dannielle’s Pumpkin Pudding.

Ingredients (serves four)

1 envelope gelatin
1/4 cup water
3 eggs, separated
1/2 cup milk
3/4 cup brown sugar
1 1/5 ounce can of pumpkin
1 1/2 teaspoon pie spice
1 teaspoon vanilla
1/4 teaspoon cream of tartar (optional)
1/3 cup sugar


1. Dissolve gelatin in water and set aside.

2. Combine egg yolks, milk, brown sugar, and pumpkin in saucepan, stir well, and cook over
medium heat until thickened. Remove from heat.

3. Stir in spice and vanilla, and then add gelatin mixture.

4. With handheld or stand mixer, whip egg whites and cream of tartar until soft peaks form
(about four minutes). Slowly add white sugar and fold into the pumpkin mixture.

5. Divide among teacups, cute little bowls, or carved-out mini pumpkins, and refrigerate until

6. Garnish with fresh whipped cream.

To watch the video of Danielle whipping up what is affectionately referred to as “pumpkin fluff,” go to Daily Candy.

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Photo credit: Bravo

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