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pumpkin pudding soufflé

kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For pumpkin pudding soufflé

  • 3 lg
    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 lg
    egg yolks
  • 1/2 c
    milk

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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