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Pumpkin and Cream Cheese Soufflé

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  • Prep 15 min
  • Total 50 min
  • Ingredients 11
  • Servings 6
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Try this autumn twist on the traditional soufflé, which is sure to make a delicioso addition to your Thanksgiving dessert menu. There are so many sweet treats and meals to be prepared with pumpkin, taking advantage of its seasonal availability, and I enjoy surprising guests with something totally new from my kitchen. Soufflé is a very particular dessert, and as you can tell by my photo, it tends to quickly deflate the minute it's removed from the oven. The day I made this particular soufflé it was raining, and the extra humidity didn't help much in the preparation process.
Jeannette Quiñones Cantore
Updated Sep 28, 2015
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Ingredients

  • 1 15-oz can pumpkin puree
  • 1 tablespoon Gold Medal™ All Purpose Flour
  • 1/4 cup evaporated milk
  • 4 oz cream cheese
  • 3 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 4 egg whites
  • 1/3 cup sugar, plus 2 tablespoons for the molds

Directions

  •  
    1
    Preheat the oven to 350°F.
  •  
    2
    You'll need 6-8 bouillon bowls or 1 large soufflé dish. Spray each bowl with cooking spray and coat the sides with sugar (2 tablespoons).
  •  
    3
    In a large bowl, thoroughly mix the pumpkin, flour, evaporated milk, cream cheese, egg yolks and all the different spices with an electric mixer.
  •  
    4
    In a separate, medium-sized bowl beat the egg whites until almost stiff and soft peaks are formed. Add half of the 1/3 cup of sugar, one tablespoon at a time, and continue beating.
  •  
    5
    Use a spatula to fold the egg whites into the pumpkin mix, being careful not to over mix the whites with the soufflé base.
  •  
    6
    Divide the mix among the individual bouillon bowls or pour it all into the 1 large soufflé mold.
  •  
    7
    Arrange the bowls in a roasting pan filled with enough water to reach or cover the bottom 1/2 inch of the individual dishes. Bake for 20-30 minutes.
  •  
    8
    Remove from the oven, let cool a little and serve, sprinkling each soufflé with some of the remaining sugar.

Expert Tips

  • tip 1
    Try substituting the different spices with 1 teaspoon of pumpkin pie spice.
  • tip 2
    Remember that it's normal for soufflé to quickly deflate when removed from heat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Try this autumn twist on the traditional soufflé, which is sure to make a delicioso addition to your Thanksgiving dessert menu. There are so many sweet treats and meals to be prepared with pumpkin, taking advantage of its seasonal availability, and I enjoy surprising guests with something totally new from my kitchen. Soufflé is a very particular dessert, and as you can tell by my photo, it tends to quickly deflate the minute it's removed from the oven. The day I made this particular soufflé it was raining, and the extra humidity didn't help much in the preparation process.
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