Pumpkin Souffles

Preheat oven to 350. Place uncut pumpkins in large shallow dish and add 1 inch water. Cover with foil and bake 45 minutes, til tender. Let cool. Reheat oven to 375. With paring knife, remove tops from pumpkins. Remove and discard seeds; then scoop out flesh, leaving 1/4 inch shells. Place pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mix, then stir in cheese. Season w s&p. Whip egg whites into stiff peaks. Fold into pumpkin mix. Spoon into shells. Place on baking sheet and bake 12-15 min or until puffed and set.

Pumpkin 8 mini
Egg 4 large
Flour 4 tsp
Baking Powder 0.25 tsp
Cheese, Cheddar 3 oz habanero diced