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

How to Make Pumpkin Pudding Soufflé


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Pumpkin Pudding Soufflé

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: French

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