Recipe Summary

Prep Time: 20 minutes
Bake Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Servings: 8

Marshmallow crème is the secret weapon in this easy meringue.

Ingredients

1 large egg
3 large eggs, separated
3/4 tsp salt, divided
1 (15-oz) can pumpkin
1 (12-oz) can evaporated milk
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp dried ground ginger
1/4 tsp ground cloves
1 (3.5-oz) bag SUCCESS White Rice, uncooked
1/2 cup semi-sweet chocolate morsels
1 (7-oz) jar marshmallow crème

Directions

1. Whisk together egg, 3 egg yolks, 1/2 tsp salt, pumpkin, and next 5 ingredients in a large mixing bowl until smooth; stir in rice and chocolate morsels. Spoon rice mixture into a lightly greased 1 1/2-qt baking dish. Place dish in a 13" x 9" baking dish; add hot water to 13" x 9" dish to a depth of 1".
2. Bake at 350ºF for 15 minutes. Stir rice mixture, and bake 40 more minutes.
3. Beat 3 egg whites and remaining 1/4 tsp salt at high speed with an electric mixer until soft peaks form. Gradually add marshmallow crème, beating at high speed about 4 minutes or until stiff peaks form. Spread meringue evenly over top of warm pudding, sealing edges.
4. Bake 15 more minutes or until meringue is lightly golden brown. Serve warm, or cool completely.

Additional Information

To prevent the meringue from weeping, be sure to spread the meringue over the hot filling. Bake the pudding immediately. If serving the dessert at room temperature, cool it away from drafts so that the meringue will maintain its height. When you whip heavy cream or egg whites, use a large, deep bowl. The larger the bowl, the easier it is to incorporate air.

Whipping cream will whip faster if the bowl and beaters are very cold. Place equipment in the freezer for five minutes. Add cold cream, and beat until soft peaks form. If you overbeat, you will end up with butter.

Egg whites will whip faster if the bowl, beaters, and egg whites are at room temperature. The trick to the best volume is to start with clean, grease-free equipment; any trace of fat won’t allow egg whites to whip up. Whip just until stiff peaks form.