Gingersnap Pumpkin Souffle

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Gingersnap Pumpkin Souffle
Serves 1
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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  1. 6 each Extra Large Eggs
  2. 3⁄4 tsp. Cream of Tartar
  3. 1⁄2 cup Granulated Sugar
  4. 1⁄2 cup Canned Solid Pack Pumpkin
  5. 1⁄2 tsp. Pumpkin Pie Spice
  6. 1 cup Gingersnap Cookies
  1. 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.)
  2. Beat egg yolks until thick and lemon colored then thoroughly fold in pumpkin and spice.
  3. 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.
  4. 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.
  5. Bake in preheated 375 degree oven until puffy and delicately browned, about 15 to 20 minutes.
  6. Top with additional crushed gingersnaps, if desired.
Nino Salvaggio