Best 2 Pumpkin Pudding Soufflé Recipes

Indulge your taste buds with the delightful Pumpkin Pudding Soufflé, a culinary masterpiece that combines the rich, velvety texture of pumpkin pudding with the light and airy elegance of a soufflé. This delectable dish is not only a treat for the palate but also a feast for the eyes, with its vibrant orange hue and delicate, puffed-up appearance.

Along with the classic Pumpkin Pudding Soufflé, this article offers a tantalizing collection of soufflé recipes, each bursting with unique flavors and textures. Embark on a culinary adventure with the tangy and refreshing Lemon Soufflé, featuring the perfect balance of sweet and sour. For chocolate lovers, the Chocolate Soufflé promises a decadent experience with its rich, indulgent flavor and velvety texture. If you prefer a tropical twist, the Coconut Soufflé transports your taste buds to paradise with its creamy coconut filling and toasted coconut topping.

For those who enjoy the classic combination of berries and cream, the Mixed Berry Soufflé is a delightful choice, showcasing a medley of fresh berries enveloped in a luscious cream filling. And for a savory twist, the Cheese Soufflé offers a cheesy, savory delight, perfect for appetizers or as a main course.

Here are our top 2 tried and tested recipes!

PUMPKIN SOUFFLé BREAD PUDDING

Pumpkin Soufflé Bread Pudding image

Provided by Charles Phan

Categories Milk/Cream Egg Dessert Bake Pumpkin Fall Pastry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
3 1/2 ounces (7 tablespoons) butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
4 egg yolks
1 cup pumpkin purée, at room temperature
2 egg whites
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Preheat oven to 375°F.
In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.

PUMPKIN PUDDING SOUFFLé

Pumpkin Pudding Soufflé image

If you like pumpkin pie ,but do not want to make or eat the crust- this is the recipe for you. It is an easy soufflé to make and will be something different at your dinner table...my family loves this as much as pie.

Provided by Pat Duran

Categories Puddings

Time 1h

Number Of Ingredients 9

Ingredients

3 large egg whites
3 c solid canned pumpkin (like libby's)
1/4 c granulated sugar
3 tsp cinnamon, ground
1 tsp ground nutmeg
1/4 tsp clove, ground
1/2 tsp vanilla extract
3 large egg yolks
1/2 c milk

Steps:

1. Preheat oven to 350^. Butter 6 ramekins or one casserole bowl. Set aside. In a clean and oil free bowl beat egg whites until soft peaks form and set aside.
2. In a medium mixer bowl blend the pumpkin, sugar, spices, vanilla, egg yolks and milk.Fold in 1/3 of the egg white mixture just to slightly blend. (Don't over mix, or the soufflé will fall flat instead of being fluffy)Repeat using 1/3 of the whites until whites are all gently folded into the mixture.
3. Pour mixture equally into the ramekins or custard cups or casserole bowl- leaving 1/2 inch at the top of each cup. Place cups on baking sheet and bake for 30-45 minutes, until tops are dry and slightly brown.
4. NOTE: Make sure to keep the oven door closed while soufflé is baking, or they won't rise properly. Use the oven light to check on them. Serve each with a dollop of whipped topping if desired.

Tips:

Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a small pie pumpkin. These pumpkins have a sweet, dense flesh that is perfect for baking.
Use fresh pumpkin: Fresh pumpkin will give your pudding soufflé the best flavor. If you can't find fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using.
Don't overmix the batter: Overmixing the batter will make your pudding soufflé tough. Mix just until the ingredients are combined.
Bake the pudding soufflé in a water bath: This will help to prevent the pudding soufflé from drying out. Place the pudding soufflé dish in a larger baking dish filled with hot water.
Serve the pudding soufflé immediately: Pudding soufflé is best served immediately after it is baked. It will start to deflate as it cools, so don't let it sit for too long.

Conclusion:

Pumpkin pudding soufflé is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a perfect pumpkin pudding soufflé that will impress your friends and family.