mini pumpkin souffles

even though it did not feel much like fall today since it was in the 80s and quite humid, 

i was in the mood for something different. 

i spotted a recipe for mini pumpkin souffles in an ad for cabot cheese 

in the october issue of better homes and gardens

the recipe made 8 servings, so i quartered it & this recipe makes two servings.

ingredients:

2 mini pumpkins

1 egg, divided

1 tsp. flour

small pinch of baking powder

1/3 c. shredded sharp cheddar

preheat oven to 350

place two mini pumpkins in glass pan with 1/4" water

bake pumpkins for 40 min. or until tender

remove from oven & let stand for at least 10 min.

  remove tops from pumpkins & take out seeds

scoop out pumpkin flesh (about 1 cup) & place in bowl

 add egg yolk, flour, baking powder and cheddar to pumpkin flesh

beat egg white until stiff peaks form

fold egg white into pumpkin mixture
divide pumpkin mixture among two hollowed out pumpkins

return filled pumpkins to oven at 375  for 15 min.

allow pumpkins to stand for at least 10 min. before serving

all in all, we liked the recipe & will certainly try it again this fall.