Pumpkin Soufflé

3 large brown cage free eggs
1½ cup pumpkin puree
1 cup milk
½ cup “white” sugar
½ cup cake flour
½ cup butter
2 teaspoon baking powder
1 dash ground cinnamon or to taste

Start by lightly greasing a square baking dish (9-inch) with butter or an oil of your choice. In a medium bowl, use an electric mixer to beat eggs, butter, and sugar until creamy and smooth. Then, add the pumpkin and thoroughly mix. Continue to mix by beating in the baking soda, milk, and flour. When the mixture is nice and smooth, pour it into the baking dish, and top with sprinkles of cinnamon

Baking time is 40 to 60 minutes. Best served warm.

Diva Tip:

• A dollop of whipped cream on top of each serving is the best garnish.