Recipe

		Pumpkin Souffle
		Serving Size - 10
		Prepared By - Tracy & Russ
		Recipe Rating	Printer Friendly Recipe

2 Tbsp sugar

15 oz canned pumpkin, puree

1 Tbsp cornstarch

1/4 cup fat-free evaporated milk

4 oz Neufchatel cheese, softened

1 tsp pumpkin pie spice

1 tsp ground ginger

3 large egg(s), separated

1 large egg white(s)

1/3 cup sugar

Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk into pumpkin. Bring to boil; remove from heat and cool. Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes.