Best Pumpkin Souffles Recipes

SPICED-PUMPKIN SOUFFLéS WITH BOURBON AND MOLASSES SAUCE

Steps:

• Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
• Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
• Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
• Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
• Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
• Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

PUMPKIN SOUFFLES

Steps:

• Using a the point of a sharp paring knife, carve around the perimeter of the top of each pumpkin. Remove the top. Using a melon baller, hollow out the center of the pumpkins, removing fiber and seeds. Brush the outer rim of the top with 1 egg white. Pour 1/2 cup granulated sugar in a bowl; dip brushed pumpkins in bowl. Place on baking sheet.
• Into the bowl of a mixer fitted with the paddle attachment, add egg yolks, brown sugar, and 1/2 cup granulated sugar. Beat until smooth. Add evaporated milk, and mix on low. Add the pureed pumpkin in batches, scraping down the sides of the bowl.
• In a small bowl, mix together cinnamon, salt, ginger, cloves, nutmeg, and allspice. Add to pumpkin mixture, and mix to combine. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, add the remaining 4 egg whites. Mix on medium speed until white and foamy. Sprinkle granulated sugar over egg whites. Increase the speed, and beat until soft peaks form, about 1 to 2 minutes.
• Heat oven to 425 degrees. Pour a small amount of remaining 4 egg whites into pumpkin mixture. Mix to combine. Then, carefully fold remaining whites into pumpkin mixture. Spoon mixture into the center of hollowed Jack-Be-Littles, until it reaches the top, about 3 to 5 ounces per pumpkin. Sprinkle each with a 1/4 teaspoon granulated sugar. Place in oven for 10 minutes, then reduce the temperature to 350 degrees. and continue to cook for until the souffles are nicely puffed and golden brown, about 25 minutes. Serve immediately.

PUMPKIN & HABANERO CHEDDAR SOUFFLES

Steps:

• Preheat oven to 350 degrees F. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
• Reheat oven to 375 degrees F. With a paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
• Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
• Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12-15 minutes, or until puffed and set.

PUMPKIN AND HABANERO CHEDDAR SOUFFLES

Steps:

• 1. Preheat oven to 350ºF. 2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool. 3. Reheat oven to 375ºF. 4. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell. 5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. 6. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper. 7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. 8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed and set. Recipe courtesy of Chef Jeffrey Weiss Nutrition Analysis Calories 144 , Total Fat 4g , Saturated Fat 2g , Sodium 131mg , Carbohydrates 23g , Dietary Fiber 2g , Protein 8g , Calcium 158mg

CHILE CHEDDAR PUMPKIN SOUFFLES

Steps:

• Butter 6 individual souffle dishes or custard cups. Coat the bottom and sides with tortilla crumbs. Mix the pumpkin, egg yolks, flour, salt and soda together. Whip the egg whites until soft peaks form. Stir about 1/3 of the egg whites into the pumpkin mix to lighten, then gently fold in the remaining egg whites. Divide batter among the souffle dishes. Bake at 350F for 15 minutes or until firm and lightly browned on the top.

PUMPKIN SOUFFLES

Steps:

• Preheat oven to 375F. Butter eight 3/4 cup souffle dishes or custard cups. Sprinkle each dish with 1 tsp sugar. Set aside. Whisk 1/2 cup sugar, egg yolks, vanilla, cinnamon, nutmeg and cloves in large bowl to blend. Add flour and whisk until smooth paste forms. Bring milk to boil in medium saucepan. Gradually whisk hot milk into egg mixture. Return mixture to saucepan. Cook over medium heat until custard thickens and comes to boil, about 2 minutes. Whisk in pumpkin. Pour into large bowl; cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing). Using electric mixer, beat egg whites, salt and 1/3 of whites into pumpkin mixture. Fold in remaining whites. Divide pumpkin mixture among prepared dishes (pumpkin mixture will reach top). Bake until souffles rise about 2 inches above rims of dishes, centers are softly set and tops are golden brown, about 40 minutes. Transfer souffles to plates. Serve immediately with whipped cream.

SPICED-PUMPKIN SOUFFLéS WITH BOURBON AND MOLASSES SAUCE

Steps:

• Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
• Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
• Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
• Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
• Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
• Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.
• Cooks notes: •Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled.
• •Soufflés can be assembled 1 hour before baking and kept in freezer.
• •Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).
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