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Pumpkin Soufflé

October 30, 2014 · Leave a Comment

Pumpkin Soufflé

 

Doesn’t this look like a french beret?! I wonder if  hat makers of the past looked at slanted soufflés and made cute little hats to look just like them? Regardless, I love a soufflé and anything pumpkin flavored! Try this recipe for a fun, Fall treat!

Ingredients:

butter & sugar to line ramekin

6 eggs, divided whites and yolks at room temperature (Leave eggs out for 90 minutes to reach room temperature.)

3/4 tsp cream of tartar

1/2 cup sugar

1/2 cup canned pumpkin

1/2 tsp pumpkin pie spice

 

Preheat oven to 375 degrees. Coat 4 ramekins evenly with butter and sugar. Place in a 13 x 9 x 2 inch baking pan.

Beat egg whites and cream of tartar with electric mixer on high until foamy. Beating constantly, add sugar, 2 tbsp at a time. Beat until sugar is dissolved. Continue beating on high until whites are glossy and stand in stiff peaks. Set aside.

Beat egg yolks in a separate bowl on high until thick and lemon colored. Fold in pumpkin and spice. Gently fold yolk mixture (with a spatula) into whites until no white streaks remain. Pour into ramekins.

Pour hot water into baking pan, to within a 1/2 inch of the top of ramekins. Bake until soufflés are tall, puffy and browned, at least 20 minutes. Serve immediately.

 

I found this recipe online at: www.incredibleegg.org/recipes/recipe/pumpkin-souffles

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