This light and delicious dessert is an excellent alternative to pumpkin pie for diabetics as it is low in sugar without sacrificing flavor or richness!
YIELD
6 servingsPREP
15 minCOOK
30READY
60 minIngredients
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, beat egg whites with whisk until stiff; set aside.
In a large bowl, use an electric mixer to blend pumpkin, sugar, spices, vanilla, egg yolk, and milk.
With a large rubber spatula, gently fold ⅓ of egg whites into pumpkin mixture, just until blended.
Continue to fold in egg whites ⅓ at a time until all of the egg whites have been incorporated. Be careful not to overmix as this will lead to flat soufflé.)
Grease six 5-inch ramekins or custard cups with butter. Pour pumpkin souffle mix into ramekins, leaving ½ inch at the top of each.
Place ramekins on a cookie sheet and bake for 30 to 45 minutes, or until tops are dry and browning. Do not open the oven while they are baking or hey will not rise properly.
Top each with whipped topping and serve immediately.
adapted from dummies. com
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