Pumpkin Souffle

     After 34 years of cooking pretty much EVERYDAY, I get pretty bored with cooking the same dishes day in and day out... So this recipe kind of changes it up a bit!  It's a remake of the Piccadilly Restaurant's Carrot Souffle recipe. I looked in the pantry and found a can of pumpkin (ran out of carrots) and decided to make a souffle. We don't like it too sweet, so I cut the sugar quite a bit from the original recipe.  This one is so good!  It's almost like dessert instead of just a side dish...

Pumpkin Souffle

1 can pumpkin

1/4 cup sugar

1-1/2 teaspoons baking powder

1  teaspoon vanilla

2 Tablespoons flour

3 eggs

2 Tablespoons melted butter

Powdered sugar to sprinkle on top

In mixing bowl, add pumpkin, sugar, baking powder and vanilla.  Whip until smooth.  Add flour and mix well.  Whip eggs in separate bowl, then add them and the butter to the mix.  Blend well.  Spray baking dish with cooking spray.  Pour mix into dish - should be about half full- the souffle will rise.  Bake at 350 degrees for 50-60 minutes.  

Sprinkle lightly with powdered sugar and serve!

     If you want to change the recipe and use carrots, that is delicious too!  I tried using 1-3/4 cups whole, peeled carrots.  You need to boil them first, then mash them up.  I decided that was too much work, so the next time I tried it, I used a can of carrots.  Made it go much quicker!!!  You decide how you want to do it, depending on how much time you have.

Enjoy!