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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.

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