Pumpkin Pudding Soufflé

Pat Duran

By
@kitchenChatter

If you like pumpkin pie ,but do not want to make or eat the crust- this is the recipe for you. It is an easy soufflé to make and will be something different at your dinner table...my family loves this as much as pie.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

3 large
egg whites
3 c
solid canned pumpkin (like libby's)
1/4 c
granulated sugar
3 tsp
cinnamon, ground
1 tsp
ground nutmeg
1/4 tsp
clove, ground
1/2 tsp
vanilla extract
3 large
egg yolks
1/2 c
milk

Step-By-Step

1Preheat oven to 350^. Butter 6 ramekins or one casserole bowl. Set aside.
In a clean and oil free bowl beat egg whites until soft peaks form and set aside.
2In a medium mixer bowl blend the pumpkin, sugar, spices, vanilla, egg yolks and milk.Fold in 1/3 of the egg white mixture just to slightly blend. (Don't over mix, or the soufflé will fall flat instead of being fluffy)Repeat using 1/3 of the whites until whites are all gently folded into the mixture.
3Pour mixture equally into the ramekins or custard cups or casserole bowl- leaving 1/2 inch at the top of each cup.
Place cups on baking sheet and bake for 30-45 minutes, until tops are dry and slightly brown.
4NOTE:
Make sure to keep the oven door closed while soufflé is baking, or they won't rise properly. Use the oven light to check on them.
Serve each with a dollop of whipped topping if desired.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: French