AUTUMN PUMPKIN SOUFFLE

Instructions

1. 1

   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.

2. 2

   Dust with sugar.

3. 3

   In large bowl, beat egg whites with cream of tartar until foamy.

4. 4

   Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.

5. 5

   Beat egg yolks until thick and lemon-colored.

6. 6

   Thoroughly fold in pumpkin and spice.

7. 7

   Gently fold yolk mixture into beaten whites.

8. 8

   Spoon into prepared dishes.

9. 9

   Place cups in baking pan.

10. 10

    Fill pan with very hot water to within 1/2 inch of top of dishes.

11. 11

    Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes.

12. 12

    Top with crushed gingersnaps, if desired.