HealthNotes

Pumpkin Soufflés

• From: American Egg Board

Ingredients

• 6 eggs, at room temperature, separated

• 3/4 tsp cream of tartar

• 1/2 cup sugar

• 1/2 cup canned pumpkin

• 1/2 tsp pumpkin pie spice

• Sugar for dish

Mini pumpkin soufflés bring the flavors of autumn to your table. Serve alongside gingersnaps.

Directions

• Heat oven to 375°F. Coat four lightly greased 8-oz soufflé dishes evenly and completely with sugar. Place in 13 x 9 x 2-inch baking pan.
• Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/2 cup sugar, 2 Tbs at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks.
• Beat egg yolks in separate bowl on high speed until thick and lemon-colored. Fold in pumpkin and pie spice. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Pour into soufflé dishes, dividing evenly.
• Place pan with soufflé dishes on rack in middle of 375°F oven. Pour very hot water into pan to within 1/2 inch of top of dishes. Bake until soufflés are puffy and delicately browned, 15–20 minutes. Serve immediately.