AUTUMN PUMPKIN SOUFFLE

AUTUMN PUMPKIN SOUFFLE

· 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.