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Pumpkin souffle -- the perfect autumn souffle,
light and luscious.
Autumn Pumpkin Souffle
- Cooking spray or butter
Granulated sugar
6 large eggs, separated
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup canned solid pack pumpkin
1/2 teaspoon pumpkin pie spice
Crushed ginger snaps, optional
- Spray 4 (8-ounce) 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.
Makes 4 servings.
Recipe provided courtesy of the American
Egg Board.
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