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Sunday, September 26, 2010

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.

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.

1 comment:

  1. What a fun idea! I would never have thought to use pumpkins this way! Thank you so much for linking up.


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