EASY AND LIGHT PUMPKIN SOUFFLE
The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).
Provided by Shanli
Categories Dessert
Time 50m
Yield 6 coffee cups, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 380 °F.
- Beat egg whites in medium bowl until stiff. Set aside.
- Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
- Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
- Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
- Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
- Place cups on baking tray and put into oven.
- Bake for 30-45 minutes
- DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
- Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.
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