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Pumpkin Soufflé

Gillian Clark, Colorado Kitchen

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12 ounces canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar, plus more for coating the ramekins
5 egg yolks
5 egg whites
Butter, softened, for greasing ramekins

Preheat the oven to 425 degrees.

In a stand mixer, thoroughly blend all ingredients except egg whites.
In a separate bowl, beat the egg whites to soft peaks. Using a
spatula, gently fold the whites into the pumpkin mixture. Using a
pastry brush, coat the ramekins with butter and coat with granulated
sugar. Toss out the excess sugar from each ramekin. Pour the mixture
into the ramekins. Bake for about 15 minutes or until the soufflés are
puffed and brown. Serve immediately.