Recipe For Pumpkin Chiffon Souffle

Pumpkin Chiffon Souffle

Ingredients

.....2 envelopes unflavored gelatin
.....1 1/2 cups packed light brown sugar
.....1 teaspoon cinnamon
.....3/4 teaspoon nutmeg
.....1/2 teaspoon ginger
.....6 eggs, separated
.....1 1/2 cups milk
.....2 (16 ounce) cans pumpkin
.....2 teaspoons lemon juice
.....2/3 cup sugar
.....Whipped topping in aerosol can for garnish
.....Pecan halves for garnish

Preparation

In medium saucepan, stir gelatin with brown sugar, 1 teaspoon salt and spices until well mixed. In small bowl, with wire whisk or fork, beat egg yolks and milk until mixed; stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture begins to boil; quickly stir in pumpkin and lemon juice; refrigerate until cooled.

In large bowl, with mixer at high speed, beat egg whites and 1/4 teaspoon salt until soft peaks form; beating at high speed, gradually sprinkle in sugar; beat until sugar is completely dissolved. (Whites should stand in stiff peaks). With rubber spatula, fold in pumpkin mixture. Spoon into individual souffle or dessert dishes; chill.

Garnish with whipped topping and nuts.

Yield: 12 generous servings