Recipe Details

Summary

Name: Autumn Pumpkin Souffle

Category: Eggs

· Cooking spray or butter

· Sugar

· 6 eggs, separated

· 3/4 teaspoon cream of tartar

· 1/2 cup sugar

· 1/2 cup canned solid pack pumpkin

· 1/2 teaspoon pumpkin pie spice

· Crushed ginger snaps, optional

Spray 4 (8 oz.) souffle dishes. Dust with sugar. Set aside.

In large bowl, beat egg whites with cream of tartar until foamy. Add sugar

2 tablespoons at a time, beating constantly until sugar is dissolved and

whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until

thick and lemon−colored. Thoroughly fold in pumpkin and spice. Gently

fold yolk mixture into beaten whites. Spoon into prepared dishes. Place

cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of

dishes.

Bake in preheated 375°F oven until puffy and delicately browned, about 15

to 20 minutes.

Top with crushed gingersnaps, if desired.