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Pumpkin and Cream Cheese Soufflé

  • Prep 15 min
  • Total 50 min
  • Ingredients 11
  • Servings 6
  • Facebook
    22
  • Pinterest
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  • Save
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  • WhatsApp
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Ingredients

1
15-oz can pumpkin puree
1
tablespoon Gold Medal™ All Purpose Flour
1/4
cup evaporated milk
4
oz cream cheese
3
egg yolks
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/8
teaspoon allspice
1/8
teaspoon nutmeg
4
egg whites
1/3
cup sugar, plus 2 tablespoons for the molds

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
179.4
% Daily Value
Total Fat
8.3g
13%
Saturated Fat
4.5g
23%
Cholesterol
54.6mg
18%
Sodium
94.4mg
4%
Total Carbohydrate
24.2g
8%
Dietary Fiber
2.2g
9%
Sugars
19.3g
Protein
3.8g
% Daily Value*:
Vitamin C
5.30%
5%
Calcium
7.10%
7%
Iron
6.90%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Try substituting the different spices with 1 teaspoon of pumpkin pie spice.

Remember that it's normal for soufflé to quickly deflate when removed from heat.

Directions

  • 1 Preheat the oven to 350°F.
  • 2 You'll need 6-8 bouillon bowls or 1 large soufflé dish. Spray each bowl with cooking spray and coat the sides with sugar (2 tablespoons).
  • 3 In a large bowl, thoroughly mix the pumpkin, flour, evaporated milk, cream cheese, egg yolks and all the different spices with an electric mixer.
  • 4 In a separate, medium-sized bowl beat the egg whites until almost stiff and soft peaks are formed. Add half of the 1/3 cup of sugar, one tablespoon at a time, and continue beating.
  • 5 Use a spatula to fold the egg whites into the pumpkin mix, being careful not to over mix the whites with the soufflé base.
  • 6 Divide the mix among the individual bouillon bowls or pour it all into the 1 large soufflé mold.
  • 7 Arrange the bowls in a roasting pan filled with enough water to reach or cover the bottom 1/2 inch of the individual dishes. Bake for 20-30 minutes.
  • 8 Remove from the oven, let cool a little and serve, sprinkling each soufflé with some of the remaining sugar.

Try this autumn twist on the traditional soufflé, which is sure to make a delicioso addition to your Thanksgiving dessert menu. There are so many sweet treats and meals to be prepared with pumpkin, taking advantage of its seasonal availability, and I enjoy surprising guests with something totally new from my kitchen. Soufflé is a very particular dessert, and as you can tell by my photo, it tends to quickly deflate the minute it's removed from the oven. The day I made this particular soufflé it was raining, and the extra humidity didn't help much in the preparation process.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 28, 2015

Try this autumn twist on the traditional soufflé, which is sure to make a delicioso addition to your Thanksgiving dessert menu. There are so many sweet treats and meals to be prepared with pumpkin, taking advantage of its seasonal availability, and I enjoy surprising guests with something totally new from my kitchen. Soufflé is a very particular dessert, and as you can tell by my photo, it tends to quickly deflate the minute it's removed from the oven. The day I made this particular soufflé it was raining, and the extra humidity didn't help much in the preparation process.