15 oz, puree
Fat free evaporated milk
4 oz, softened
Pumpkin pie spice
3 large, separated
1 egg white(s), large
- 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 evapourated 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 centre comes out clean, 45 to 50 minutes.