Sugar-Free Pumpkin Soufflé

This is a very good substitute for potatoes on a festive occasion. It goes well with poultry and game.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 5 minutesDifficulty: Medium

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Serves: 6

Ingredients

  • 1 can (13 oz.) puréed pumpkin, unsweetened
  • 2 egg yolks
  • ½ cup whipping cream or half-and-half
  • 2 Tbsp. Splenda
  • ¼ tsp. cloves
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1 tsp. salt
  • 1 tsp. orange zest
  • 5 egg whites, beaten stiff

Directions

  • Preheat the oven to 400°F. Prepare a soufflé dish with nonstick spray.
  • Put all but the egg whites in your electric mixer and beat until smooth. Gently fold in the egg whites. Scrape into the soufflé mold. Bake for 55 minutes.
  • Check for doneness by inserting a knife. If it comes out clean, the soufflé is done. Serve immediately.