“Use Your Noodle: Pumpkin Noodle Pudding”

• 8 ounce rotini noodles
• 5 ounce mascarpone cheese, softened
• 1/2 cup creme fraiche
• 1/2 cup pumpkin puree
• 2 eggs, separated
• 1/4 cup toasted walnut pieces
• 1 teaspoon chopped fresh thyme
• 2 tablespoons sugar
• 1 tablespoon butter
• 3 tablespoons dry bread crumbs, lightly toasted

Preheat the oven to 350 degrees. Coat an 8" square baking dish with cooking spray. Cook the noodles in ample boiling salted water. (Do not overcook). Drain noodles well, and toss in a large mixing bowl. In a separate bowl, combine the mascarpone cheese, creme fraiche, pumpkin, 1/4 tsp salt, and the 2 egg yolks. Incorporate into the noodles, mixing well. Toss in the walnuts and the thyme. Meanwhile, beat the egg whites with the sugar until stiff. Gently fold the whites into the noodles, and pour the mixture into the prepared baking dish. Melt the butter and add in the toasted breadcrumbs. Evenly distribute crumb mixture over noodle pudding. Place on a baking sheet, and cook 20-30 minutes until golden, bubbly and puffed.