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Pumpkin Souffle
Pumpkin Souffle
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Fluffy pumpkin souffle with fall flavors, perfect on its own or in a pie crust.
Ingredients:
  • 1 serving cooking spray
  • 3 large eggs
  • 1.75 cups canned pumpkin
  • 0.33333334326744 cup milk
  • 0.5 cup heavy cream
  • 0.5 cup light brown sugar
  • 0.5 tablespoon light molasses
  • 0.5 tablespoon bourbon whiskey
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground ginger
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C and get your 9-inch square baking pan slicked up with cooking spray.
  • Divide the eggs, placing the whites in a glass, metal, or ceramic bowl. Place 2 of the yolks in a large mixing bowl and set aside the remaining yolk for later use.
  • Combine pumpkin, milk, heavy cream, both sugars, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves with the 2 egg yolks; beat with an electric mixer until smooth.
  • Whip egg whites until stiff peaks form, then gently mix in 1/4 of the whites with the pumpkin mixture. Carefully fold in the rest of the egg whites. Pour mixture into the prepared pan.
  • Preheat the oven. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake for another 15 minutes. Lower the temperature to 350 degrees F (175 degrees C) and bake until set, approximately 15 minutes. Total baking time should be around 1 hour. Turn off the oven.
  • Bake the souffle with the oven door slightly open for 20 to 30 minutes. Serve while warm.

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