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Pumpkin Souffles with Gingersnap Dust

In my quest to have more regular posts, recipes, stories, photo walkabouts, I'll start with dessert first this time!  This soufflé is far easier than you realize.  You can make the base ahead of time, get the ramekins prepped and then whisk the egg whites right before you're ready to make the soufflé.  And you'll read it here first - I'm creating a new foodie trend - these soufflés are topped with "Gingersnap Dust", a finely crushed crumble of ginger snap cookies.  Since this soufflé is a lighter, far healthier version of a pumpkin pie, deconstructed, I wanted to add back in an element of a pumpkin pie that you might truly miss. Pumpkin Soufflé Ingredients: 2 Tablespoons  Unsalted Butter - melted, for buttering the ramekins3 egg whites2 1/2 Cups Pumpkin Puree (about 1 and 1/2-14 or 15 ounce Cans)1/3 Cup Sugar plus more for sprinkling2 Tablespoons Pumpkin Pie Spice or Cinnamon and Nutmeg2 Tablespoons All-Purpose Flour (optional - it will help the soufflé stay s…

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