Pumpkin Soufflé

Ingredients:

• 1 - 14.5 to 15 Oz. (400 to 425g) can pumpkin purée
• ¹⁄₈ teaspoon nutmeg, (freshly grated)
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• ¹⁄₂ cup (115g) plain yoghurt
• 4 tablespoons unsalted butter, (melted)
• 2 large eggs
• 1 large egg white
• ¹⁄₈ teaspoon cream of tartar
• 6 tablespoons real maple syrup

Streusel topping:

• ¹⁄₂ cup plain (all-purpose) flour
• ¹⁄₄ teaspoon kosher salt
• ¹⁄₂ cup dark brown sugar, (packed)
• 4 tablespoons real maple syrup
• 6 tablespoons unsalted butter, (slightly chilled)
• 1 cup pecan halves, (chopped)

Instructions:

1. Lightly beat the 2 large eggs (you can do this with a fork or a small whisk). Set aside.
2. Chop the 1 cup of pecan halves. Set aside.
3. In a medium mixing bowl, add the large egg white and cream of tartar. Use an electric, or handheld beater to whisk the egg whites on medium-high speed until stiff peaks form (when the egg whites stick to the whisks without falling off). This will take a few minutes. Set aside.

1. In a medium mixing bowl, add the flour, salt, brown sugar, maple syrup, 4 tablespoons of butter, and half of the chopped pecans. *(We will use the remaining 2 tablespoons of butter in Step #6). Set aside.

Making the soufflé:

Recipe by Madison of FashionTales Blog