Pumpkin Souffle

Souffles are delicious, and I have lots of pumpkin puree. Obvious solution.

 

Based on my banana souffle recipe.

PUMPKIN SOUFFLE
1         cup pumpkin puree
1         egg white
1         egg, separated
\frac{3}{4}         teaspoon ground cinnamon*
\frac{1}{4}         teaspoon ground nutmeg*
\frac{1}{4}         teaspoon ground ginger*
\frac{3}{16}       teaspoon ground allspice*
\frac{3}{16}       teaspoon ground cloves*
\frac{1}{4}         teaspoon vanilla extract
1         teaspoon sugar
\frac{1}{2}         tablespoon honey (vary according to taste)
1         pinch salt
a bit of vegetable cooking oil
a bit of white sugar

* Alternately, substitute the spices altogether with 1\frac{1}{2} teaspoons pumpkin pie spice.

  1. Preheat oven to 400 degrees. Brush 2 1-cup ramekins with vegetable cooking oil, and sprinkle the insides of the ramekins with sugar.
  2. Beat egg whites and salt until soft peaks form.
  3. Mix well pumpkin with egg yolk, vanilla extract, and spices.
  4. Mix 1/4 of beaten egg whites into pumpkin mixture until fully incorporated. Gently fold in remaining egg whites. Take care to keep as much air in the mixture as possible.
  5. Scoop into prepared ramekins. Bake for 15 minutes, or until souffles have puffed up above the ramekins and tops are browned. Garnish with pumpkin pie spice and/or pumpkin whipped cream.

Yield: 2 souffles

 

The batter:

I don’t own a rubber spatula, so I use a big metal spoon. Works fine for me.
I also don’t incorporate the egg whites as much as some might, hence the white chunks.

Fresh out of the oven.

Deflated and almost cool enough to eat.

So light and fluffy!

Mmmmm…pumpkin whipped cream on the pumpkin souffle!

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One thought on “Pumpkin Souffle

  1. Pingback: Pumpkin Spice Hot Cocoa with Spiced Pumpkin Whipped Cream and Pumpkin Pie Spice | the whimsy turtle

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