Pumpkin Souffle
Ingredients:
Cooking spray or butter
Granulated sugar
6 large eggs, separated
3/4 tsp. cream of tartar
1/2 cup granulated sugar
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
Crushed ginger snaps (optional)
Preparation:
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.