November’s Challenge on The Daring Kitchen was to make a souffle!
I wanted to try a souffle using one of my favorite fall ingredients…PUMPKIN! This was my first souffle and I enjoyed it, I’ll be trying many more 🙂
This makes a great quick dessert to satisfy a craving for pumpkin pie but with out the extra work!
1/3 cup evaporated milk
1 cup organic pumpkin puree
¼ cup sugar (I prefer Natural Cane Sugar, like Florida Crystals)
½ tsp vanilla
3 free-range eggs, separated
2 tsp pumpkin pie spice (make your own pumpkin pie spice)
Preheat oven to 375F.
Mix evaporated milk and pumpkin puree until a thick liquid.
Whisk sugar, vanilla and egg yolks with spice.
Blend mixture into pumpkin.
Beat egg whites until stiff peaks, fold into pumpkin.
Immediately pour into a greased ramekins.
Bake 45-50 minutes until browning and cracking on surface, then serve immediately. Serve with brown sugar, crumbled natural graham crackers (such as Trader Joe’s Natural Grahams) or warmed maple syrup.