Easy and Light Pumpkin Souffle

The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).

• Ready In: 50 mins
• Serves: 5-7
• Yields: 6 coffee cups

Ingredients

• 3  egg whites
• 1 (21 ounce) can pumpkin
• 1⁄4 cup brown sugar (more if desired) or 1⁄4 cup artificial sweetener (more if desired)
• 3  teaspoons cinnamon
• 1  teaspoon nutmeg
• 1  egg yolk
• 1⁄2 cup milk

Directions

1. Preheat oven to 380 °F.
2. Beat egg whites in medium bowl until stiff. Set aside.
3. Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
4. 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.
5. Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
6. Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
7. Place cups on baking tray and put into oven.
8. Bake for 30-45 minutes
9. DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
10. Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.