Pumpkin Souffle

PUMPKIN SOUFFLE

Recipe courtesy of Prince William County Public Schools

INGREDIENTS

  •  1 15-ounce can of pumpkin
  •  1 large egg
  •  2 ½ teaspoons butter
  •  ½ cup of water
  •  1 tablespoon milk
  •  ¼ cup brown sugar
  •  Pinch of salt
  •  ¼ teaspoon ground nutmeg
  •  ½ teaspoon ground cinnamon
  •  ½ teaspoon lemon juice
  • 4 teaspoons whipped topping, optional

DIRECTIONS

  1. Put pumpkin in a mixing bowl. Add eggs and beat well with a flat beater or wooden spoon.
  2. Melt butter and add to pumpkin mixture. Add water.
  3. Blend in the next six ingredients: milk, brown sugar, salt, ground nutmeg, ground cinnamon, and lemon juice.
  4. Divide the mixture among 4 small bowls. Refrigerate for up to 1 day.
  5. Serve garnished with whipped topping if desired.
serves four