Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 4 eggs, separated
• 1 teaspoon chili powder (we used jalapeno powder)
• 1/2 cup pumpkin puree (canned is fine)
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon cinammon
• 1/2 teaspoon ground nutmeg

Cooking Directions

1. Preheat oven to 375 degrees.
2. Heat a large pan to medium heat and add butter and flour. Mix to form a roux.
3. Add milk and stir until consistent. Remove from heat and transfer to a mixing bowl.
4. To mixing bowl, add egg yolks, seasonings and pumpkin. Mix well.
5. In a separate bowl, add egg whites and beat with a hand mixer on high about 5 minutes, or until the whites are fluffy and form stiff peaks.
6. In small batches, fold the egg whites into the egg-roux-pumpkin mixture. Do this gently, as not to compromise the fluffiness of the egg whites.
7. Once completed, gently transfer mixture into lightly oiled small ramekins or into a larger baking dish.
8. Bake for 20-30 minutes, or until cooked through and still slightly moist in the middle. You can check with a toothpick.
9. Serve!