Easy and Light Pumpkin Souffle

"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!)."
 
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photo by Texaspollock photo by Texaspollock
photo by Texaspollock
photo by Texaspollock photo by Texaspollock
Ready In:
50mins
Ingredients:
7
Yields:
6 coffee cups
Serves:
5-7
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ingredients

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directions

  • 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.

Questions & Replies

  1. I would prefer to make this in an 6 or 8 cup soufflé dish...... would that be a problem?
     
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Reviews

  1. 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
     
  2. 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.
     
  3. 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.
     
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RECIPE SUBMITTED BY

I'm a 16 year old Canadian student who just loves to cook. I'm into healthy eating, exercising and cooking for other people. My favorite cookbook would have to be "Light Desserts"; it has the best dessert recipies; they're easy and healthy. My kitchen utensils are very limited: I have an oven, microwave, blender, electric mixer from 1970, stove and freezer; that's about it. Besides cooking, I love to exercise, read, study, write and debate.
 
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