CHILE CHEDDAR PUMPKIN SOUFFLES

Steps:

• Butter 6 individual souffle dishes or custard cups. Coat the bottom and sides with tortilla crumbs. Mix the pumpkin, egg yolks, flour, salt and soda together. Whip the egg whites until soft peaks form. Stir about 1/3 of the egg whites into the pumpkin mix to lighten, then gently fold in the remaining egg whites. Divide batter among the souffle dishes. Bake at 350F for 15 minutes or until firm and lightly browned on the top.