PUMPKIN SOUFFLé
Pumpkin is a natural as we move into fall. Try something entirely different and very easy. A soufflé only sounds difficult, it's actually easy and gets rave reviews, plus it's totally gluten free. Using the right ingredients it can also be sugar free and a perfect dessert for a low carb diet.
Provided by Dave T.
Categories Other Desserts
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Crush gingersnaps to crumbs with rolling pin or in food processor into fine crumbs.
- 2. Butter the inside of your soufflé cups (or coffee cups) completely
- 3. Coat the inside of cups with ginger snap crumbs. Set aside
- 4. Measure pumpkin into mixing bowl, stir in the egg yolks, vanilla, and spices. Set aside, whisk milk and cornstarch together in a small saucepan. Place over a medium heat until mixture warms and begins to thicken. Approximately 6-8 min. Remove from heat and whisk in pumpkin mixture. Chill the mixture for at least an hour.
- 5. Bring egg whites to room temperature while the base chills. Beat egg whites till they are light and airy. Slowly add in sugar. Continue to whisk till whites are glossy and form stiff peaks. Pre heat oven to 400
- 6. Fold in the pumpkin base into egg white 1/3 at a time until entirely incorporated.
- 7. Spoon evenly into cups. Wet finger and run around inside of cup, this will cause soufflé to rise evenly.
- 8. Carefully transfer soufflés into oven and bake for 5 min, then reduce heat to 375 and continue baking for an additional 25-30min without opening oven.
- 9. Soufflés will start to fall within just a few moments after removing from oven, timing is essential. Serve with whipped topping. Enjoy
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Maria Louis
[email protected]This recipe is a keeper! I'll definitely be making this again.
Barila Gujrat
[email protected]My soufflé didn't turn out at all. I'm not sure what I did wrong.
Shantel Salimah
[email protected]I found the instructions for this recipe to be a bit confusing.
Boujee killer
[email protected]This soufflé was a bit too sweet for my taste.
Moha
[email protected]I'm definitely going to try this recipe. It sounds amazing!
Cheyenne Arseneault
[email protected]This soufflé is perfect for a special occasion. It's elegant and delicious.
Qamar Mughal
[email protected]I love the addition of spices to this soufflé. It gives it a really nice flavor.
Abubacar Sylla
[email protected]This soufflé is a great way to use up leftover pumpkin puree. It's also a nice change from the traditional pumpkin pie.
YES_BOY STANLEY VIZZY
[email protected]I followed the recipe exactly, but my soufflé didn't rise as much as I expected. It was still tasty, but I'm not sure what I did wrong.
Mahesh Kathayat
[email protected]This soufflé was a bit tricky to make, but it was worth the effort! The end result was a beautiful and delicious dessert.
Hanan Elghamry
[email protected]This soufflé is delicious! The texture is light and airy, and the flavor is rich and pumpkin-y. I love that it's not too sweet.
Raad Nsour
[email protected]I'm not a big fan of pumpkin, but this soufflé changed my mind! The pumpkin flavor is subtle and perfectly complemented by the spices. I'll definitely be making this again.
RoShane Watson
[email protected]This soufflé was a hit at my dinner party! Everyone loved the unique flavor and the presentation was beautiful. I'll definitely be making this again.
Kayani Bhi
[email protected]OMG, this pumpkin soufflé is heavenly! The texture is light and fluffy, and the flavor is perfectly balanced between sweet and savory. I'm definitely adding this to my regular dessert rotation.