Pumpkin Soufflé
Prep Time: 20 Minutes
Ready In: 15-20 Minutes
Servings: 6
INGREDIENTS:
6 eggs, separated
¾ teaspoon cream of tartar
½ cup sugar
½ cup canned solid pack pumpkin (such as Libby’s 100% Pure Pumpkin)
½ teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
Confectioner's sugar
DIRECTIONS:
1. Spray 6 (5 ounce) ramekins with cooking spray. Dust with confectioner’s sugar and set aside.
2. Set oven to 375 degrees.
3. Combine the egg whites and the cream of tartar in a large bowl. Beat
with an electric mixer until foamy. Add the sugar two tablespoons at a
time until the sugar is completely dissolved and the egg whites are
glossy and form soft peaks. Set aside.
4. In another bowl, beat the egg yolks until thick and lemon colored.
Add the pumpkin and pumpkin spice and fold into the egg yolks until
thoroughly mixed. Gently fold the egg yolk mixture into the egg whites.
Spoon the mixture into the prepared ramekins.
5. Place the ramekins in a baking pan, and fill the baking pan with
very hot water to within ½ inch of the top of the ramekins.
6. Bake in a 375 degree oven for 15 to 20 minutes or until puffy and
delicately brown. Dust with a light coating of confectioner's sugar.
Serve immediately.
Nutritional Information (per serving): |
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