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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spiced Pumpkin Souffle Recipe

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This recipe for Spiced Pumpkin Souffle is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups canned or homemade pumpkin puree, unseasoned
1 cup evaporated milk
1/2 cup heavy cream
1/2 cup plus 2 T sugar
1½ tsp ground cinnamon
1½ tsp ground nutmeg
1½ tsp ground ginger
3 eggs, separated
Directions:
Directions:
In a medium mixing bowl, mix pumpkin, milk, cream, 1/2 cup sugar, cinnamon, nutmeg, and ginger.
Beat the egg whites in a separate bowl until firm.
Gently, with a plastic spatula, fold egg whites into the pumpkin mixture.
Preheat oven to 350º.
Butter six 3 inch ramekins.
Lightly sprinkle the 2 T sugar evenly in the bottoms of the ramekins.
Divide pumpkin mixture among ramekins.
Bake for 25 to 30 minutes until nicely puffed up. don't overcook or the souffle will fall.
Serve immediately if you want a warm dessert or cook for 1/2 to 1 hour to serve cooled.
Serve with whipped cream if desired.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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