AUTUMN PUMPKIN SOUFFLE
· Cooking spray or butter
· 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.