Prep 15 mins
Cook 35 mins
The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).
- Preheat oven to 380 °F.
- Beat egg whites in medium bowl until stiff. Set aside.
- Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
- Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
- Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
- Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
- Place cups on baking tray and put into oven.
- Bake for 30-45 minutes
- DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
- Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.
Made this recipe and the taste was really good...now I have never tried a souffle before so maybe I did something wrong but it just didn't "puff up" the way I thought it should and I beat the eggs until stiff peaks formed & I gently folded them into the pumpkin mixture but still didn't get a good rise out of it. I could be that I put them in too large of a ramekin....just not sure. I will give it another try because I like the flavor...I'll try using smaller ramekins & see if that makes a difference. So, until next time...I'll give it a 4 star! Thanks! Tagged for Healthy ABC Cooking Tag
I made this recipe just now and I am very disappointed. IIt was very heavy, did not rise, and as much as I love cinnamon, three teaspoons was way too much for this pumpkin souffle. I give it one star.
This recipe worked beautifully. I used a 14oz tin of organic pumpkin pie filling plus 7 oz of frozen leftover kapocha squash. It's truly an easy and light pumpkin dessert, a lovely change from the traditional pumpkin pie.