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AUTUMN PUMPKIN SOUFFLE
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Cooking spray or butter
Sugar
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6
3
1
1
1
eggs, separated
/4 teaspoon cream of tartar
/2 cup sugar
/2 cup canned solid pack pumpkin
/2 teaspoon pumpkin pie spice
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•
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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.
AUTUMN PUMPKIN SOUFFLE
7
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