1 15oz can Pumpkin Pie Mix

stick butter, unsalted, at room temperature

4 eggs

2 Tbsp of e.g., almonds, chopped or slivered

Makes 8 small soufflés.

Preheat oven to 375˚F. Butter 8 individual ramekins and set on baking tray. Separate eggs, with yolks in a large bowl and whites in a glass bowl. Chop butter into small pieces. Lightly beat yolks and combine with pie mix and butter. Set aside. Whisk egg whites until stiff peaks are formed. Gently but thoroughly fold meringue into pumpkin mix. Spoon mixture into ramekins, sprinkle with almonds and bake for 35-40 minutes.