Pumpkin Souffles

Dee · Post by **Dee** » Tue Nov 10, 2009 8:50 am

3 egg whites
1 (21 ounce) can pumpkin (Libby's)
1/4 cup brown sugar or artificial sweetener
3 teaspoons cinnamon (Make sure spices are GF)
1 teaspoon nutmeg
1 egg yolk
1/2 cup DF milk
Preheat oven to 375.
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, lightly greased ramekins ready.
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.
Don't open the oven door while they are baking.

teagirl · Post by **teagirl** » Tue Nov 10, 2009 8:59 am

Hi Dee,
These sound divine but I have a question. I have some fresh pumpkin in the fridge - I took the Halloween pumpkin (I hadn't carved it much to the disgust of some of the trick or treaters!) and baked it, then scooped out the flesh. I've used it for muffins and pumpkin gingerbread and also soup - I added my own mix of spices.

How much fresh pumpkin should I sub into the recipe for the can you have in the recipe? Can it be one for one?

thanks

Dee · Post by **Dee** » Tue Nov 10, 2009 9:06 am

Yes, use the same amount as called for in the recipe.

Your Welcome!

Post by **Rosie** » Sun Nov 29, 2009 2:29 pm

Dee, I made these for Thanksgiving, and they didn't rise very much. They didn't even rise above the top of the ramekins. They tasted good, but were more like just a pumpkin custard than a souffle. As far as I know, I followed the directions faithfully. I put the batter in small ramekins, the recipe made 7. Is this the way they are supposed to come out, or should they rise more? I topped them with whipped cream and dusted them with cinnamon and shaved chocolate, and they looked wonderful. Of course I just had a plain one because of my diary intolerance.

Rosie

Dee · Post by **Dee** » Sun Nov 29, 2009 5:52 pm

Hi Rosie!
I don't know why yours didn't rise.
Mine came out about a 1/2 inch above the ramekins.
Did you beat the egg whites until they were really stiff?
I usually make sure my bowl and beaters are cold whenever I beat egg whites.
I put both in the freezer for about 10 minutes.

Dee~~

Post by **Rosie** » Sun Nov 29, 2009 7:58 pm

Mine hardly rose at all. I beat the egg whites fairly stiff. I always beat my egg whites at room temperature, because I heard they form higher peaks when warmed up. And I know about not having any fat in the bowl, beaters, spatula, etc. They seemed to whip up, but maybe the humidity, or a speck of fat, or not beating them stiffer, or something else caused the problem. They tasted good. I'll try them again sometime.

Rosie