Zucca Sformato 

(Pumpkin Souffle)

Serves 6

2 cups pure pumpkin pureé
1 cup freshly grated Parmesan cheese
1 egg - lightly beaten
Pinch of nutmeg
Pinch of Sea salt
8 egg whites
Extra Virgin Olive Oil
Flour

Preheat the oven to 425ºF.

Oil and flour individual ramekins or cup cake tin.

Stir together  pumpkin, Parmesan cheese, egg, and nutmeg.

In the clean bowl use a hand or stand mixer with a whisk attachment, whip the egg whites with a pinch of salt. Whisk until the egg whites hold a stiff peak.

Gently fold 1/3 of  egg whites into the pumpkin mixture.

Gently fold in the rest of the egg whites until no streaks are present.

Put mixture into the prepared ramekins or cups.
Mixture should come about halfway up the side. Gently smooth out the top.

Place in the oven and bake for 20 - 25 minutes, turning the oven temperature down to 375ºF after 12 minutes.
Do not open oven door while the sformato is baking.
The top should have a nice crust, with no wet spots.

Remove from the oven, allow to set 5 minutes and invert immediately over a light beschamel (see separate recipe).

 Drizzle with just a little authentic balsamic