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.
. ".love knows not it's own depth until the hour of separation." -Kahlil Gibran --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
