This recipe comes from The American Woman's Cook Book by Ruth Berolzheimer (Garden City Publishing Co., 1943).
Pumpkin Souffle
1 cup mashed cooked pumpkin
1/2 tsp cinnamon
1/2 cup brown sugar
3 egg whites
1/8 tsp salt
Rub pumpkin through a colander, add cinnamon and sugar and mix well. Beat egg whites until stiff, add salt and fold into pumpkin mixture. Fill greased baking dish or individual molds not more than 2/3 full and set in pan of hot water. Bake in moderate oven (350 F) about 40 minutes for a large mold, 25 to 30 minutes for individual molds. Serves 6.
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