Pumpkin Pie Soufflés 🎃
In this picture above you can’t tell because I didn’t photograph them immediately out of the oven but they are So huge and fluffy and awesome! They come out like 3 inches or more above the lip of the ramekins. This recipe is perfect and it’s a super delicious and light treat! It’s not insanely sugary or sweet but just enough. Definitely a yummy brunch option! If you’re looking for something different try these out!
1/4 cup whole milk
1/2 tablespoon cornstarch
1/2 tablespoon sugar
1/3 cup pumpkin puree
1 teaspoon vanilla bean paste ( seriously best discovery I use this in everything, buy it!!)
3/4 teaspoon cinammon
pinch of nutmeg, ginger, and clove
5 egg whites ( recommend using boughten egg white in a container already separated)
pinch of cream of tartar and salt
1/4 cup granulated sugar
1. Preheat oven to 400 degrees.
2. Spray 4 (6 ounce) ramekins with cooking spray and coat then with granulated sugar, knocking out any excess sugar.
3. Place the ramekins on a cookie sheet and set aside.
4. In a small saucepan over medium heat whisk together the milk, cornstarch, pumpkin, 1/2 T sugar, vanilla, and spices.
5. Brings to a boil and continue whisking for another minute until it is thick and smooth.
6. Remove the pumpkin purée mixture from the heat and poor into a large mixing bowl.
7. In the bowl of a stand mixer with the whisk attachment, add the egg whites, salt, and cream of tartar.
8. Whisk the eggs on medium speed until they become frothy, then increase speed to high.
9. Slowly pour in the 1/4 cup of sugar and continue whisking until the egg whites are glossy and hold stiff peaks.
10. With a rubber spatula, gently fold in 1/3 of the egg whites into the pumpkin mixture.
11. Repeat this process until all the eggs are folded in.
12. Divide the mixture between the 4 ramekins.
13. Bake for 16-18 minutes.
14. Remove from the oven and dust with powdered sugar and serve immediately!
So yummy and light!! Enjoy!!
recipe inspired by recipe runner