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Gingersnap Pumpkin Souffle
No vegetable is more deserving of its day in the sun (or a souffle ramekin) than the pumpkin. This recipe is about as simple as souffles get and paired with a warm, vanilla sauce...mmmmm, it just doesn't get any better than this.
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- 6 each Extra Large Eggs
- 3⁄4 tsp. Cream of Tartar
- 1⁄2 cup Granulated Sugar
- 1⁄2 cup Canned Solid Pack Pumpkin
- 1⁄2 tsp. Pumpkin Pie Spice
- 1 cup Gingersnap Cookies
- Begin by buttering and coating the insides of 6 - 3" diameter (8 oz.) porcelain souffle dishes with melted butter and finely crushed gingersnap cookies. (Alternately, you can use granulated sugar in place of the gingersnap cookies.)
- Beat egg yolks until thick and lemon colored then thoroughly fold in pumpkin and spice.
- In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.
- Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan then add a 1/2" depth of very hot water.
- Bake in preheated 375 degree oven until puffy and delicately browned, about 15 to 20 minutes.
- Top with additional crushed gingersnaps, if desired.
Nino Salvaggio http://www.ninosalvaggio.com/