Pumpkin Pudding Soufflé
By
Pat Duran
@kitchenChatter
1
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.
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
How to Make Pumpkin Pudding Soufflé
- 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.
