Delicious pumpkin dessert in soufflé form to amaze your friends and family this fall.
Let me just give a shout out real quick for these sinfully good pumpkin soufflés. They are amaaaazing! Maybe it is the pumpkin(hello I have missed you!), the meringue (always a 10), or the cute ramekin dishes you eat them from. Whatever it may be these pumpkin soufflés are here to stay for the whole season.
You could say I am a fan of pumpkin. It is delicious, no doubt about it. Do I run out and get a pumpkin spice latte the minute they make their appearance every fall? Uh, no I can’t say that I do. I just can’t stray from my usual.
Sad to say my usual involves this routine I have that I pretty much stick to for the most part. It goes something like this… I start my day with a vanilla cappuccino or two. Now that I no longer work outside the home I gave up my skinny vanilla latte from Starbucks or wherever. I like to think that being the organized person I am, my day will be much more productive when I start my day off right. Yes, I am getting to the point. So, I feel much better about leaving the house in the morning after everything on my bathroom vanity is back in its place. If I leave and it’s a complete mess, I am not going to be surprised when the rest of my day is messy too. It’s like when I get those little things checked off in the morning before I even leave the house I am bound to keep checking off other things the rest of the day.
Now, of course this does not always hold true.
Like the other day I totally was knocking things off my to-do list and then reality hit me right in the face. I went to grab a few groceries and made it to the register and everything was already rung up before I realized I didn’t have my wallet. Total fail. You know why, because my purse/oversized mom bag that has most of my kids’ wants/needs in it is a complete organizational nightmare! It took me like 15 seconds of looking to figure out I did not have my wallet. I swear I clean it out every week and a day later it’s filled with snack wrappers and receipts and little random toys. And ya know what, I’m okay with it because it usually gets me out of a near messy situation when in church, at Target, a restaurant younameit I love that purse. And you may even cringe a little when you see it but it saves me.
So anyway, sometimes things are not what they seem. Now let’s talk about these simple and amazing pumpkin soufflés. Embrace that first few minutes of taking these beautiful soufflés out of the oven because they are almost breathtaking if you believe that food can be breathtaking. Top them with some powdered sugar and a bit of whipped cream and eat them right away because soon they will sink down a bit just cause that is what soufflés do. A bit deceiving if you will.
But don’t let that discourage you because these are so tasty. I dare say I like them more than pumpkin pie because they are light yet creamy.
- 2 tablespoons butter, divided
- 2 tablespoons granulated sugar
- 3 egg whites
- 2 egg yolks
- 5 teaspoons flour
- ¼ cup milk
- ¾ cup pumpkin puree (not the pumpkin pie filling)
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- pinch coarse salt
- ⅛ teaspoon vanilla extract
- ¼ cup granulated sugar
- Preheat oven to 400℉.
- Using 1 tablespoon softened butter, spread butter evenly all over insides of ramekins. Smooth out any clumps or excess butter.
- Pour sugar into one ramekin and roll along the bottom and sides of ramekin to coat and then pour into next ramekin and repeat until all ramekins are coated with the butter and sugar.
- Add remaining butter from previous step + other tablespoon to a small saucepan on low heat. Once melted add flour one to two teaspoons at a time and whisk until incorporated and then add more.
- When mixture is well incorporated add milk slowly and whisk continuously. Increase heat to medium-low. Mixture will begin to thicken looking like melted ice cream and then melted white chocolate. Once it looks like melted white chocolate remove from heat.
- Transfer to a mixing bowl. Add pumpkin puree, cinnamon, cloves, nutmeg, and salt. Combine well with a rubber spatula. Add egg yolks and vanilla extract and mix thoroughly until yolks are incorporated.
- In a separate bowl of a stand-up mixer with beater attachment, add egg whites. Beat on medium speed until foamy. Add ⅛ cup sugar to bowl and continue to beat on medium-high speed until foamy egg whites begin to thicken and then add remaining sugar. Continue to beat until soft peaks form that hold their shape and are glossy.
- Add half of meringue mixture to pumpkin mix and fold in evenly. Add remaining meringue and again fold in evenly. Don't be afraid to "squish" the meringue a little. Better to get it all mixed evenly.
- Add batter to each individual ramekin leaving a little room on top.
- Bake for 16-20 minutes or until tops are golden brown and don't look wet on top. Be sure not to open oven door until almost done. Soufflés will likely almost double in size.
- Top soufflés with a little powdered sugar or whipped cream.
- Serve immediately.
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