Ingredients

The following ingredients have 4 Servings
  • 1/4 cup pumpkin puree ((not pie filling))
  • 3 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 pinch allspice
  • 3 eggs (divided)
  • 1 tbsp fine sugar

Instruction

  • Preheat oven to 375F/190C. Lightly butter 3 small ramekins/souffle dishes. 
  • In a medium bowl, blend together the pumpkin, brown sugar, cinnamon, nutmeg, allspice and egg yolks until well combined.
  • In a separate bowl (make sure it's very clean with no grease), whisk the egg whites until becoming fluffy. Add the fine sugar and whisk until they form soft peaks.
  • Carefully fold the egg whites in to the pumpkin mixture, being careful not to beat out all the air but also not having any obviously white bits in the mixture. Divide between the prepared ramekins making sure each has a balance of any more liquid mixture and the fluffier part.
  • Bake in the preheated oven for approximately 15 minutes until puffed up and the top is lightly brown and looks dry. Serve immediately, dusted with a little powdered sugar if you like.