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Autumn Pumpkin Souffle

Cooking spray or butter
Granulated sugar
6 large eggs, separated
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup canned solid pack pumpkin
1/2 teaspoon pumpkin pie spice
Crushed ginger snaps, optional

1. Spray 4 (8-ounce) souffle dishes. Dust with sugar. Set aside.
2. 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. Set aside. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2-inch of top of dishes.
3. Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes.
4. Top with crushed gingersnaps, if desired.

Makes 4 servings.

Recipe provided courtesy of the American Egg Board.