Mini pumpkin soufflés bring the flavors of autumn to your table. Serve alongside gingersnaps.
- 6 eggs, at room temperature, separated
- 3/4 tsp cream of tartar
- 1/2 cup sugar
- 1/2 cup canned pumpkin
- 1/2 tsp pumpkin pie spice
- Sugar for dish
- Heat oven to 375°F. Coat four lightly greased 8-oz soufflé dishes evenly and completely with sugar. Place in 13 x 9 x 2-inch baking pan.
- Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/2 cup sugar, 2 Tbs at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks.
- 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.
- Place pan with soufflé dishes on rack in middle of 375°F oven. Pour very hot water into pan to within 1/2 inch of top of dishes. Bake until soufflés are puffy and delicately browned, 15–20 minutes. Serve immediately.
Calories from Fat 62 (30%)
(10%)Total Fat 7g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 28g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.