Pumpkin Souffle

serves 4

Cooking spray or butter

Sugar

6 eggs, separated

3/4 tsp cream of tartar

1/2 cup sugar

1/2cup canned solid pack pumpkin

1/2 tsp pumpkin pie spice

Crushed gingersnaps, optional

Spray 4 (8 oz.) souffle dishes.  Dust with sugar.  Set aside.

In large bowl, beat egg whites with cream of tartar until foamy.  Add sugar 2 Tbsp at a time, beating constantly until sugar is dissolved and egg whites are glossy and stand in soft peaks.  Set aside.

Beat egg yolks until think 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 with very hot water to within 1/2inch of top of dishes. 

Bake in preheated 375 degree oven until puffy and delicately browned, about 15 - 20 minutes.

Top with crushed gingersnaps, if desired.