Pumpkin Souffle

Light and puffy and flavored for fall, this pumpkin souffle can be baked on its own or in a ready-made pie crust.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 211 Calories

Ingredients

• 3 large eggs
• 1 serving cooking spray
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.33333334326744 cup milk
• 1.5 teaspoons ground cinnamon
• 0.5 cup heavy cream
• 0.125 teaspoon ground nutmeg
• 0.125 teaspoon ground cloves
• 1.5 teaspoons ground ginger
• 1.75 cups canned pumpkin
• 0.5 cup light brown sugar
• 0.5 tablespoon light molasses
• 0.5 tablespoon bourbon whiskey

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.

Step 2

Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.

Step 3

Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.

Step 4

Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.

Step 5

Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.

Step 6

Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.