Pumpkin Breakfast Soufflé Recipes

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.

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.

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 BREAKFAST SOUFFLé

Steps:

• Chop your bread into small pieces and place into dish. I used a round dish with a diameter of 5 inches.
• Whisk your eggs together, adding the milk, pumpkin puree, vanilla and pumpkin pie spice. Pour over the bread.
• Cover and let it sit in the fridge overnight. In the morning, preheat the oven to 375 Fahrenheit.
• Take the soufflé out of the fridge and let it warm to room temperature while the oven preheats.
• When the oven reaches 375, put the soufflé on a tray (Mine spilled out of the dish a little) and into the oven. It should cook for about 35-45 minutes. Remember, as it is a soufflé, the dish can be a little wet. The eggs will be all cooked.
• After it is done, top with butter and maple syrup. Enjoy!

SPICED-PUMPKIN SOUFFLéS WITH BOURBON AND MOLASSES SAUCE

Steps:

• Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
• Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
• Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
• Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
• Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
• Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.