- Heat oven to 375°F. Coat 4 lightly-greased 8-ounce soufflé dishes evenly and completely with sugar. Place them in a 13 x 9 x 2-inch baking pan.
- Beat the egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add ½ cup sugar, 2 tablespoons at a time, beating after each addition until the sugar is dissolved before adding the next. (Rub a bit of mixture between your thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
- Beat the egg yolks in a separate bowl on high speed until thick and lemon-colored. Fold in pumpkin and pie spice. Gently but thoroughly fold the yolk mixture into the whites until no streaks of white remain. Pour into soufflé dishes, dividing evenly.
- Place the pan with the soufflé dishes on a rack in the middle of the oven. Pour very hot water into the pan (hot-water-bath) to within ½ inch of the top of the dishes. Bake until the soufflés are puffy and delicately browned, 15 to 20 minutes. Serve immediately.
Banner Image:
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Teaser Image:
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Ingredients:
Sugar for soufflé dishes
6 egg whites, room temperature
¾ teaspoon cream of tartar
½ cup sugar
6 egg yolks
½ cup canned pumpkin
½ teaspoon pumpkin pie spice
Nutrition:
Calories: 267, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 277mg, Sodium: 169mg, Carbohydrates: 42g, Fiber: 1g, Protein: 10g
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Gluten-free