2 mini pumpkins -- cut across the top (seeded and cleaned)
2 Tablespoon brown sugar
a pinch of nutmeg
1 cup heavy cream
1 egg
2 Tablespoon powdered sugar
1/4 teaspoon cinnamon
1 Tablespoon butter
1/4 cup chopped pecans
1/2 cup graham cracker crumbs
Rub the inside of each pumpkin with one tablespoon of brown sugar mixed with a pinch of cinnamon and a pinch of nutmeg.
Mix together the cream, egg, powdered sugar, cinnamon, and nutmeg and pour into pumpkins. Place the filled pumpkins or a cookie sheet and bake at 325 degrees for 50 min. Remove from oven.
Mix together the butter, pecans, and graham crackers and sprinkle on top of the souffle. Return the pumpkins to the oven and bake 10 more minutes.
Submitted by a kindly grandmother in Utah, this is a sweet, cute souffle served in an actual mini-pumpkin. A must-have recipe for serious Halloween cooks.
Mr Breakfast would like to thank The Boss for this recipe.
