Pumpkin Pudding Soufflé
By
Pat Duran
@kitchenChatter
1
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.
Ingredients
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3 largeegg whites
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3 csolid canned pumpkin (like libby's)
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1/4 cgranulated sugar
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3 tspcinnamon, ground
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1 tspground nutmeg
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1/4 tspclove, ground
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1/2 tspvanilla extract
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3 largeegg yolks
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1/2 cmilk
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. - 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.
