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Softened butter
Grated Parmesan cheese
1/4 cup butter or margarine
1 cup solid pack pumpkin
1/4 cup flour
1 tablespoon prepared mustard
1 cup milk
6 eggs, separated
1 cup finely chopped ham
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F. Coat bottom and sides of five to six 10 ounce custard cups or soufflé dishes with softened butter; dust lightly with Parmesan cheese. In medium saucepan, melt butter. Add pumpkin, flour and mustard; mix well. Slowly stir in milk. Cook, stirring constantly, until mixture comes to a boil. Stir 1/4 cup pumpkin mixture into egg yolks. Add egg mixture back to saucepan; cook over low heat 2 minutes, stirring constantly. Remove from heat; stir in ham, Swiss cheese and Parmesan cheese. Beat egg whites until stiff peaks form. Fold into pumpkin mixture. Pour into prepared dishes. Bake about 25 minutes or until tops are golden brown. Yields 5 to 6 servings.
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