POINTS® Value |  2
Servings | 10
Preparation Time | 15 min
Cooking Time | 50 min
Level of Difficulty | Difficult

The use of Neufchatel cheese makes this soufflé taste like a warm pumpkin cheesecake, but with much less fat and fewer calories.

2 Tbsp sugar
15 oz canned pumpkin, puree
1 Tbsp cornstarch
1/4 cup 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 sugar

Instructions


1. 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.
2. Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
3. 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.