Pumpkin Pudding Soufflé

Pat Duran


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.

☆☆☆☆☆ 0 votes
15 Min
45 Min


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


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.
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