Pumpkin Soufflé Recipes

PUMPKIN SOUFFLé

Steps:

• 1. Preheat oven to 375°F. 2. Grease an oven-to-table loaf pan or 8 X 8-inch baking pan with nonstick cooking spray. 3. In a large bowl, whisk eggs and sugar together. Add pumpkin and mix until combined. In a separate small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add to pumpkin mixture and stir until moistened. Pour into loaf pan and bake for approximately 22 to 25 minutes, or until the edges are set, but the center remains loose and pudding-like. Serve warm. Passover: substitute ½ cup potato starch plus ½ matzo cake meal for 1 cup flour. Prepare as instructed. Make Ahead: Can be prepared 2 days ahead of time. Store, covered in the refrigerator or freeze up to 3 months. Defrost in the refrigerator. Rewarm, covered in a warming drawer or 300 degree oven. Recipe from CELEBRATE: Food Family Shabbos By Elizabeth Kurtz, Emunah of America, distributed by Feldheim Publishers, October 2015

PUMPKIN CASSEROLE/SOUFFLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
• Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
• Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

CHOCOLATE PUMPKIN CHEESECAKE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish.
• Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside.
• Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain.
• Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle.

EASY AND LIGHT PUMPKIN SOUFFLE

Steps:

• Preheat oven to 380 °F.
• Beat egg whites in medium bowl until stiff. Set aside.
• Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
• Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
• Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
• Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
• Place cups on baking tray and put into oven.
• Bake for 30-45 minutes
• DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
• Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.

PUMPKIN SOUFFLE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
• 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.
• 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.
• 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.
• 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.
• Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

SOUFFLED PUMPKIN PANCAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
• In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
• Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
• Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
• Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

PUMPKIN SOUFFLé

Steps:

• 1. Crush gingersnaps to crumbs with rolling pin or in food processor into fine crumbs.
• 2. Butter the inside of your soufflé cups (or coffee cups) completely
• 3. Coat the inside of cups with ginger snap crumbs. Set aside
• 4. Measure pumpkin into mixing bowl, stir in the egg yolks, vanilla, and spices. Set aside, whisk milk and cornstarch together in a small saucepan. Place over a medium heat until mixture warms and begins to thicken. Approximately 6-8 min. Remove from heat and whisk in pumpkin mixture. Chill the mixture for at least an hour.
• 5. Bring egg whites to room temperature while the base chills. Beat egg whites till they are light and airy. Slowly add in sugar. Continue to whisk till whites are glossy and form stiff peaks. Pre heat oven to 400
• 6. Fold in the pumpkin base into egg white 1/3 at a time until entirely incorporated.
• 7. Spoon evenly into cups. Wet finger and run around inside of cup, this will cause soufflé to rise evenly.
• 8. Carefully transfer soufflés into oven and bake for 5 min, then reduce heat to 375 and continue baking for an additional 25-30min without opening oven.
• 9. Soufflés will start to fall within just a few moments after removing from oven, timing is essential. Serve with whipped topping. Enjoy

PUMPKIN SOUFFLE

Steps:

• Preheat oven 350 degrees.
• Beat egg whites til form firm peaks.
• Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
• Fold in beaten egg whites.
• Spoon into 10 custard cups and bake 20-25 minutes.
• You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.

GINGER-PUMPKIN SOUFFLé

Steps:

• Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
• In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
• Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.