Pumpkin Souffles Recipes

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.

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 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.

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.

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 SOUFFLES

Steps:

• Using a the point of a sharp paring knife, carve around the perimeter of the top of each pumpkin. Remove the top. Using a melon baller, hollow out the center of the pumpkins, removing fiber and seeds. Brush the outer rim of the top with 1 egg white. Pour 1/2 cup granulated sugar in a bowl; dip brushed pumpkins in bowl. Place on baking sheet.
• Into the bowl of a mixer fitted with the paddle attachment, add egg yolks, brown sugar, and 1/2 cup granulated sugar. Beat until smooth. Add evaporated milk, and mix on low. Add the pureed pumpkin in batches, scraping down the sides of the bowl.
• In a small bowl, mix together cinnamon, salt, ginger, cloves, nutmeg, and allspice. Add to pumpkin mixture, and mix to combine. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, add the remaining 4 egg whites. Mix on medium speed until white and foamy. Sprinkle granulated sugar over egg whites. Increase the speed, and beat until soft peaks form, about 1 to 2 minutes.
• Heat oven to 425 degrees. Pour a small amount of remaining 4 egg whites into pumpkin mixture. Mix to combine. Then, carefully fold remaining whites into pumpkin mixture. Spoon mixture into the center of hollowed Jack-Be-Littles, until it reaches the top, about 3 to 5 ounces per pumpkin. Sprinkle each with a 1/4 teaspoon granulated sugar. Place in oven for 10 minutes, then reduce the temperature to 350 degrees. and continue to cook for until the souffles are nicely puffed and golden brown, about 25 minutes. Serve immediately.

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 SOUFFLE WITH TODD

Steps:

• Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl.
• Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).
• In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.
• Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
• Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
• Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
• Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
• Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise.

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.

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.

PUMPKIN SOUFFLé

Steps:

• Preheat oven to 350 F. Mix all ingredients together in medium sized bowl. Pour into buttered baking dish. Bake 1 hour and let cool 15 minutes.