 | | Directions |
- Preheat oven to 400°.
- Combine all ingredients except cereal and nuts in mixing bowl and stir thoroughly.
- Pour into souffle dish or pie plate that has been sprayed with nonstick cooking spray.
- Sprinkle with cereal.
- Bake 35 minutes or until knife inserted in the center comes out clean.
- Meanwhile, melt 4 tablespoons butter in a medium sized saucepan.
- Add 3/4 cup of crushed pecans and 1/3 cup brown sugar.
- Saute over medium heat for 5 minutes.
- Remove from heat and drain on a paper towel.
- When souffle has cooled slightly, top with pecan mixture.
- Serve warm with vanilla ice cream or whipped cream.
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Cook Time: 10 minutes
Container: 1 1/2 quart soufflé dish or 9 inch pie plate
Servings: 8
|  | | Ingredients | | - | | 1/2 cup thawed apple juice concentrate |
| - | | 3 egg whites, beaten until soft peaks form |
| - | | 1 can pumpkin (15 oz) |
| - | | 12 ounces can of non-fat evaporated milk, scalded. |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon allspice |
| - | | 2 tablespoons sugar |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 cup grape nuts cereal |
| - | | 4 tablespoons unsalted butter (1/2 stick) |
| - | | 1/3 cup brown sugar |
| - | | 3/4 cup pecans, crushed or chopped using a rolling pin or food processor |
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