Pumpkin Soufflés
Courtesy of The incredible edible egg™ 4 Servings • 20 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| sugar for dish |
| 6 egg whites, room temperature |
| 3/4 tsp. cream of tartar |
| 6 egg yolks |
| 1/2 c. sugar |
| 1/2 can canned pumpkin |
| 1/2 tsp. pumpkin pie spice |
Directions:
1. Heat oven to 375°F. Coat 4 lightly greased 8-oz. soufflé dishes evenly and completely with sugar. Place in 13 x 9 x 2-in. baking pan.
2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/2 c. sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
3. Beat egg yolks in separate bowl on high speed until thick and lemon-colored. Fold in pumpkin and pie spice. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Pour into soufflé dishes, dividing evenly.
4. Place pan with soufflé dishes on rack in middle of 375°F oven. Pour very hot water into pan to within 1/2 in. of top of dishes. Bake until soufflés are puffy and delicately browned, 15 to 20 min. SERVE IMMEDIATELY.
ENJOY
* Serve with gingersnaps.
* Follow the age-old rule - the soufflé doesn't wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it's out of the oven.
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Nutrition:
Calories: 263; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 315mg; Total Carbs: 42g; Fiber: 1g; Protein: 10g; Sodium: 169mg;