I love Thanksgiving and Pumpkins and anything made with Pumpkin but often times these are not the easiest on our waistlines. This is why I love this pumpkin dessert which I serve instead of pumpkin pie for Thanksgiving or other special autumnal dinners. I use Carriage Pumpkin or Cheese Pumpkin which is smoother and less fibrous than other pumpkins. I also substitute Agave syrup which has a lower glycemic index than sugar and between this and the lack of fattening crust on a pumpkin pie, you get a flavorful yet light dessert for you and your guests.
Low-Cal Pumpkin Soufflé
Serves: 5 people
3 egg whites
1 ½ cheese pumpkin, steamed, peeled and drained
¼ cup dark agave syrup
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
1/2 cup milk
Preheat oven to 380 °F.
Beat egg whites in medium bowl until stiff. Set aside.
Using electric mixer, blend pumpkin, agave syrup, cinnamon, nutmeg, egg yolk and milk in large bowl.
Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
Have small ramekins or coffee cups lightly buttered
Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
Place cups on baking tray and put into oven.
Bake for 30-45 minutes
DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
Top with a drizzle of real maple syrup and some pecans.