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Pumpkin and Cream Cheese Soufflé

pumpkin and cream cheese soufflé Dessert
Pumpkin and Cream Cheese Soufflé
  • Prep 15 min
  • Total 50 min
  • Ingredients 11
  • Servings 6

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. MORE + LESS -

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

Directions

Hide Images
  • 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.

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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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