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Ready Reference Historic Recipe File--Pumpkin Souffle

With pumpkins popping up all over town, why not try a pumpkin recipe? Here is an easy recipe for Pumpkin Souffle from the Milwaukee Sentinel published on November 21, 1974.

Pumpkin Souffle

2 cups dry bread crumbs
1/3 cup raisins
1/3 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon salt
1/8 teaspoon cloves
3 cups milk
6 egg yolks, beaten
1 cup pumpkin pie filling
6 egg whites

Stir together bread crumbs, raisins, sugar, spices and salt. Heat milk until bubbles form around edge of pan; blend one-fourth cup into egg yolks. Gradually add egg yolk mixture to remaining milk. Cook over medium heat, stirring constantly until slightly thickened. Remove from heat and mix in pie filling. Blend into bread crumb mixture. Beat egg whites until stiff, but not until dry peaks form. Fold into bread mixture. Put into greased souffle dish (1 1/2 quarts). Bake in preheated 350 degree oven 50 to 55 minutes until golden brown and firm to touch. Serve immediately. Makes six to eight servings.

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