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Pumpkin Souffles
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
12 Jack-Be-Little pumpkins
5 large egg whites
1 cup plus 2 tablespoons granulated sugar, plus more for dusting
4 large egg yolks
1/2 cup packed dark-brown sugar
2 1/4 cups evaporated milk
3 cups pureed pumpkin
2 1/4 teaspoons ground cinnamon
3/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
Gallery
Pumpkin Souffles
Recipe Summary
Yield: Makes 12
Gallery
Pumpkin Souffles
Pumpkin Souffles
Pumpkin Souffles
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 12 Jack-Be-Little pumpkins
- 5 large egg whites
- 1 cup plus 2 tablespoons granulated sugar, plus more for dusting
- 4 large egg yolks
- 1/2 cup packed dark-brown sugar
- 2 1/4 cups evaporated milk
- 3 cups pureed pumpkin
- 2 1/4 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
Directions
Using a the point of a sharp paring knife, carve around the perimeter of the top of each pumpkin. Remove the top. Using a melon baller, hollow out the center of the pumpkins, removing fiber and seeds. Brush the outer rim of the top with 1 egg white. Pour 1/2 cup granulated sugar in a bowl; dip brushed pumpkins in bowl. Place on baking sheet.
Into the bowl of a mixer fitted with the paddle attachment, add egg yolks, brown sugar, and 1/2 cup granulated sugar. Beat until smooth. Add evaporated milk, and mix on low. Add the pureed pumpkin in batches, scraping down the sides of the bowl.
In a small bowl, mix together cinnamon, salt, ginger, cloves, nutmeg, and allspice. Add to pumpkin mixture, and mix to combine. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, add the remaining 4 egg whites. Mix on medium speed until white and foamy. Sprinkle granulated sugar over egg whites. Increase the speed, and beat until soft peaks form, about 1 to 2 minutes.
Heat oven to 425 degrees. Pour a small amount of remaining 4 egg whites into pumpkin mixture. Mix to combine. Then, carefully fold remaining whites into pumpkin mixture. Spoon mixture into the center of hollowed Jack-Be-Littles, until it reaches the top, about 3 to 5 ounces per pumpkin. Sprinkle each with a 1/4 teaspoon granulated sugar. Place in oven for 10 minutes, then reduce the temperature to 350 degrees. and continue to cook for until the souffles are nicely puffed and golden brown, about 25 minutes. Serve immediately.
Reviews
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
3
Reviews
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
3
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
3
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
3
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
3
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 3
All Reviews for Pumpkin Souffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Souffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
