I have been sorely lacking in my responsibility to my blog... Bad me slap hand. But I come bearing a new recipe that was a super hit at Jaguars tail gating a couple weeks ago. It won some guy a bet too, for the first pumpkin to be seen this season!!! This recipe isn't super easy and does take some pre planning, but believe me it is worth it!!!!

Pumpkin Souffles

8 mini pumpkins
4 large eggs
4 tsp. flour
1/4 tsp. baking powder
1 small block of pepper jack cheese shredded. (I used the helluva good cheese)
Salt and pepper to taste (Instead of salt and pepper I used Everglades seasoning, you can find it in the baking isle with the rest of the spices.)

Preheat oven to 350. Place uncut pumpkins in a large shallow dish and add 1/4 cup of water, cover tightly with foil and bake for 40 mins or until tender. Let cool. Reheat oven to 375. With a knife remove tops from the pumpkins remove and discard seeds, then scoop out the flesh leaving a 1/4 inch shell. Place 4 cups of pumpkin flesh in mixing bowl. Separate eggs stirring yolks into pumpkin flesh and placing whites in a separate bowl. Stir flour and baking powder into pumpkin and then stir in the cheese. Season pumpkin mixture. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12 to 15 mins., or until puffed and set.