Pumpkin SouffléUser Submitted Recipe
large can of pumpkin(46 OUNCES)
1 cup splenda/or sugar
2 egg whites
24 ounces of light soy milk
pumpkin pie spices-cloves 1/4t, nutmeg1/4t cinamin1t
2 choc graham crackers crumbled
1 cup fresh or frozen cranberries
1 table spoon brown sugar
Put pumpkin in a large bowl, fold in eggs, egg whites, splenda, and soy milk. Then add the spices. Spray baking oil into a deep casserole baking dish put the crumbled graham cookies on bottom. Fold half cup of cranberries mix and then pour into baking dish. Sprinkle brown sugar and the second half a cup of cranberries on top. Heat oven to 450 bake 15 minutes and then lower to 350 for an additional 45 minutes, check if it is set. If not set bake additional 10 minutes cool and serve with either cool whip or whipped cream.
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!