Prep 30 mins
Cook 25 mins
Great new take on traditional pumpkin pie, and with a healthy twist that doesn't sacrifice flavor! From Epicurious.
- 1 1⁄2 cups unsweetened soymilk
- 1 tablespoon minced fresh ginger
- 4 large egg yolks
- 3⁄4 cup sugar
- 5 tablespoons all-purpose flour
- 1 cup canned pumpkin
- 8 large egg whites
- Preheat oven to 375°F Butter 8 6-ounce ramekins.
- In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.
- Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
- In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined.
- Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes.
- Transfer to large bowl, whisk in pumpkin purée, and set aside.
- Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.
- With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
- Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat."
- Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch.
- Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.