pumpkin soufflé

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pumpkin soufflé

 

Prep Time | 15 min.

Cook Time | 50 min.

Level of Difficulty | Difficult

 

 

Ingredients

 

 

 

2 cup(s) sugar

15 oz canned pumpkin, puree

1 tbsp cornstarch

1/4 cup(s) fat-free evaporated milk

4 oz neufchatel cheese, softened

1 tsp pumpkin pie spice

1 tsp ground ginger

3 large egg(s), separated

1 large egg white(s)

1/3 cup(s) sugar

 

 

 

Instructions

 

 

 

Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish

with cooking spray, sprinkle with 2 tablespoons sugar.

Over medium heat, cook pumpkin until no longer

steaming, about 8 minutes. Mix together cornstarch and

evaporated milk, whisk into pumpkin. Bring to boil;

remove from heat and cool.

 

 

Beat Neufchatel with pumpkin pie spice and ginger;

beat in yolks to combine. Beat in cooled pumpkin

mixture.

 

 

Beat egg whites until soft peaks form. Add remaining

1/3 cup sugar one tablespoon at a time until stiff. In

three additions, fold whites into pumpkin mixture.

Pour into prepared dish. Bake until puffed and a

toothpick inserted into center comes out clean, 45 to

50 minutes.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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