Easy Ginger Pumpkin Souffle

Grated gingerroot is added to canned pumpkin, sugar, butter, flour and eggs, combined in the food processor and baked until puffed.

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Ingredients:

• 1, 29 ounce can pureed pumpkin
• 1/2 cup granulated sugar
• 3 Tbsp butter, melted
• 3 Tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla
• 1 heaping tsp freshly grated ginger root
• 1/4 tsp salt
• 3 large eggs, lightly beaten
• Cooking spray
• 2 tsp powdered sugar

Method

Preheat oven to 350F. Place pumpkin in a food processor. Add granulated sugar and next 7 ingredients (through eggs); pulse to combine. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Notes: Recipe can be made in a blender, in batches, if no food processor is available. May substitute 8 small ramekins for individual servings.

Number of servings: 8

Submitted By: jeaninemb1218897
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