• Cooking spray or butter
• Sugar for dusting
• 6 eggs, separated
• ¾ teaspoon cream of tartar
• ½ cup sugar
• ½ cup canned sold pack pumpkin or fresh
• ½ teaspoon pumpkin pie spice
• Crushed ginger or chopped crystallized ginger, optional for topping

Spray 6 (5 oz.) soufflé dishes. Dust with sugar. Set aside.

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

Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into bean whites. Spoon into prepared Ramekins.

Place cups in baking pan. Fill pan with very hot water to within ½ inch of top of dishes.

Bake in preheated 375° F oven until puffy and delicately browned, about 15 to 20 minutes.

Top with crushed gingersnaps or crystallized ginger.
If desired, can be decorated with whipped cream.

Makes 6 servings.