PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Pumpkin Souffle

Yield: 6 servings

Cooking spray or butter
Sugar for dusting

6 eggs, separated
3/4 teaspoon cream of tartar
1/2 cup sugar
1/2 cup canned solid pack pumpkin or make your own
1/2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
Crushed ginger snaps, optional

Spray 6 (5 oz.) souffle dishes. Dust with sugar. Set aside.

In large bowl, using an electric mixer, 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 ramekins.

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.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright