• l 1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ cup butter or margarine,
  • softened
  • 2 cups pumplin, cooked and mashed
  • 8 eggs, separated
  • 2 tablespoons powdered sugar
  • 1 cup whipped cream
  • Directions

    Combine sugar, flour, cinnamon, nutmeg and allspice in the top of a double boiler. Cream in the butter and add pumpkin, beating well. Add egg yolks, 1 at a time, beating well after each addition. Stir over boiling water for 8 to 10 minutes, permitting the mixture to thicken slightly. Set aside to cool well. Preheat oven to 325 degrees. Beat egg whites until stiff but not dry and fold into the cooled pumpkin mixture Bake at 325 degrees in a buttered, powdered sugar-dusted 9-inch soufflé dish set in a pan of hot water for 45 to 55 minutes or until done. Serve immediately with whipped cream.

    Serves 6 to 8

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