Easy and Light Pumpkin Souffle

Recipe by Shanli
READY IN: 50mins
SERVES: 5-7
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement