Pumpkin Pudding Soufflé

1
Pat Duran

By
@kitchenChatter

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Bake

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

Step-by-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.
  • 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.

Printable Recipe Card

About Pumpkin Pudding Soufflé

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