pumpkin pudding soufflé
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 large egg whites
- 3 cups solid canned pumpkin (like libby's)
- 1/4 cup granulated sugar
- 3 teaspoons cinnamon, ground
- 1 teaspoon ground nutmeg
- 1/4 teaspoon clove, ground
- 1/2 teaspoon vanilla extract
- 3 large egg yolks
- 1/2 cup milk
How To Make pumpkin pudding soufflé
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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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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