Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

    Pumpkin Soufflé

    Source of Recipe


    List of Ingredients

    Pumpkin Soufflé

    Ingredients Cooking spray or butter
    Sugar for dusting
    6 eggs, separated
    3/4 teaspoon cream of tartar
    1/4 cup sugar
    1/2 cup canned sold pack pumpkin or fresh
    1/2 teaspoon pumpkin pie spice
    Crushed ginger or chopped crystallized ginger, optional for topping


    Pumpkin Soufflé

    Spray 6 (5 oz.) soufflé dishes. Dust with sugar. Set aside. a large bowl, using and electric blender, eat egg white 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 bean whites. Spoon into prepared Ramekins.

    Place cups in baking pan. Fill pan with very hot water to within ½ 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 or crystallized ginger.
    If desired, can be decorated with whipped cream.

    Makes 6 servings.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |