Pumpkin Pie Soufflés
Ingredients
- FOR THE SOUFFLES:
- 6 Egg Yolks
- ½ cups Granulated Sugar
- ¼ cups All Purpose Flour (or White Whole Wheat Flour)
- 1-½ cup Reduced-fat Milk
- ½ cups Whipping Cream
- 4 Tablespoons Pumpkin Puree
- 2 Tablespoons Nut Butter (see Recipe Below, Or Use Another Store Bought Nut Butter If Preferred)
- 1 teaspoon Vanilla Extract
- 6 Egg Whites
- FOR THE NUT BUTTER:
- 4-½ Tablespoons Slivered Almonds
- 1 Tablespoon Hazelnut Oil
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