Pumpkin Pudding Soufflé

Name: Pumpkin Pudding Soufflé
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: French
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

By Pat Duran
@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 votes0

Comments:

7 Comments

Serves:

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Pumpkin Pudding Soufflé

Step-by-Step

Preheat 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.
In 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.
Pour 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.
NOTE:
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.