2 Tbsp sugar
15 oz canned pumpkin, puree
1 Tbsp cornstarch
1/4 cup(s) fat-free evaporated milk
4 oz Neufchatel cheese, softened
1 tsp pumpkin pie spice
1 tsp ground ginger
3 large egg(s), separated
1 large egg white(s)
1/3 cup(s) sugar
Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle
with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer
steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk
into pumpkin. Bring to boil; remove from heat and cool.
Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine.
Beat in cooled pumpkin mixture.
Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one
tablespoon at a time until stiff. In three additions, fold whites into pumpkin
mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted
into center comes out clean, 45 to 50 minutes.
POINTS® Value: 2