Best Pumpkin Pudding Soufflé Recipes

Pumpkin Pudding Soufflé image

Provided by Pat Duran

Time 1h

Number Of Ingredients 9

3 large egg whites
3 c solid canned pumpkin (like libby's)
1/4 c granulated sugar
3 tsp cinnamon, ground
1 tsp ground nutmeg
1/4 tsp clove, ground
1/2 tsp vanilla extract
3 large egg yolks
1/2 c milk

Steps:

1. Preheat oven to 350^. Butter 6 ramekins or one casserole bowl. Set aside. In a clean and oil free bowl beat egg whites until soft peaks form and set aside.
2. In a medium mixer bowl blend the pumpkin, sugar, spices, vanilla, egg yolks and milk.Fold in 1/3 of the egg white mixture just to slightly blend. (Don't over mix, or the soufflé will fall flat instead of being fluffy)Repeat using 1/3 of the whites until whites are all gently folded into the mixture.
3. Pour mixture equally into the ramekins or custard cups or casserole bowl- leaving 1/2 inch at the top of each cup. Place cups on baking sheet and bake for 30-45 minutes, until tops are dry and slightly brown.
4. NOTE: Make sure to keep the oven door closed while soufflé is baking, or they won't rise properly. Use the oven light to check on them. Serve each with a dollop of whipped topping if desired.

Pumpkin Soufflé Bread Pudding image

Provided by Charles Phan

Yield Makes 4 servings

Number Of Ingredients 12

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
3 1/2 ounces (7 tablespoons) butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
4 egg yolks
1 cup pumpkin purée, at room temperature
2 egg whites
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Preheat oven to 375°F.
In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.