Pumpkin Pudding Soufflé
3 largeegg whites
3 csolid canned pumpkin (like libby's)
1/4 cgranulated sugar
3 tspcinnamon, ground
1 tspground nutmeg
1/4 tspclove, ground
1/2 tspvanilla extract
3 largeegg yolks
How to Make Pumpkin Pudding Soufflé
- 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.
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.