If you won't have a pumpkin pie, then you must have a pumpkin souffle this Thanksgiving. Nothing beats the light and fluffy yet custardy lightly spiced dessert with all the flavors of fall in a spoon full
Oven - Preheat the oven to 350°F/177°C/ Gas Mark 3
Ramekins - Butter and sugar 6 x 6-oz ramekins or 3 x 10-oz ramekins. Alternatively, you can use one large 6-inch ceramic baking pan for family-size souffle and adjust cooking time accordingly.
Custard - In a heavy-bottom saucepan combine - egg yolks, half the sugar, and half the salt, cream cheese, pumpkin puree, vanilla, flour, milk. Cook over medium-low heat stirring continuously until thickened and reduced to ⅓ its original amount. Set aside to cool to just warmPro tip - keep the heat to medium-low otherwise the eggs will curdle. Thickening the custard will make sure the souffle is thick, not liquid when baked.
Meringue - In a bowl of a stand mixer with the whisk attachment, whip together egg whites with the remaining sugar and salt until you have almost stiff peaksPro tip- add the sugar gradually to help whip a good volume in the meringue.
Assemble -Fold the cooled (barely warm) custard base with the prepared meringue. Divided between the prepared ramekins. Level the tops with a spoon.
Bake - Place them on a baking tray, then bake for 20 to 25 minutes until lightly golden on top. The center will still be wobbly and custardy.
Serve - These are served as soon as they come out of the oven. Dust with powdered sugar before you serve.
Make sure all the ingredients are at room temperature
Eggs are separated successfully when cold but they whip into beautiful meringue when warm. So separate them while cold and level them to get warm out on the counter.
The custard must be cooked on medium to low otherwise the eggs will curdle.
You can use gluten-free flour or cornstarch instead of all-purpose flour to make this a gluten-free dessert.
How to know if the souffle is done? Insert a needle in the center of the souffle. The needle will be moist but with no trace of eggs or batter.
Souffle must be served as soon as they are baked and at their best height.
Unfortunately, the wonderful rise will deflate quickly within the first 3 minutes and that is normal. But, they are still delicious without that high rise.
Ideally, a souffle can be served hot or cold. I like to serve this pumpkin souffle hot. But, I like to serve my chocolate souffle tart warm
You can use oven-safe mugs or mini baking cups instead of ramekins. You can also bake one large souffle in a ceramic baking dish and then spoon the souffle into individual serving plates. If you do bake one large souffle make sure to adjust baking times accordingly.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you