PUMPKIN SOUFFLé

Pumpkin Soufflé image

Provided by Dave T.

Time 1h35m

Number Of Ingredients 12

6-8 medium ginger snaps
2 Tbsp butter, room temperature
3-4 c pure pumpkin puree
6 large eggs, separated
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground clove
3/4 c milk (you may substitute almond milk)
1 Tbsp cornstarch
1/2 c sugar (you may substitute splenda)

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