Source of Recipe
List of Ingredients
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
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.