Easy Sweet Pumpkin Souffle Recipes

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EASY AND LIGHT PUMPKIN SOUFFLE



Easy and Light Pumpkin Souffle image

The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).

Provided by Shanli

Categories     Dessert

Time 50m

Yield 6 coffee cups, 5-7 serving(s)

Number Of Ingredients 7

3 egg whites
1 (21 ounce) can pumpkin
1/4 cup brown sugar (more if desired) or 1/4 cup artificial sweetener (more if desired)
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
1/2 cup milk

Steps:

  • Preheat oven to 380 °F.
  • Beat egg whites in medium bowl until stiff. Set aside.
  • Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
  • Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
  • Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
  • Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
  • Place cups on baking tray and put into oven.
  • Bake for 30-45 minutes
  • DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
  • Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.

PUMPKIN CASSEROLE/SOUFFLE



Pumpkin Casserole/Souffle image

A sweet pumpkin dish that I got in South Africa.

Provided by Kattygirl

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup white sugar
½ cup butter
3 large eggs
1 ½ cups pumpkin puree
1 cup milk
½ cup cake flour
2 teaspoons baking powder
1 pinch ground cinnamon, or as desired

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
  • Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
  • Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g

PUMPKIN SOUFFLE



Pumpkin Souffle image

You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.

Provided by Myersbethy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
3 large eggs
1 ¾ cups canned pumpkin
⅓ cup milk
½ cup heavy cream
½ cup light brown sugar
½ cup white sugar
½ tablespoon light molasses
½ tablespoon bourbon whiskey
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
  • Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
  • Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
  • Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
  • Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
  • Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g

PUMPKIN SOUFFLé



Pumpkin Soufflé image

Categories > Dessert, Gluten Free, Grain Free, Holiday, Vegetarian Pumpkin desserts should be made every which way (right?), and this one is great for gluten-free eaters. The crustless treat is all sweet, fluffy pumpkin and spices. That means it also happens to be lower in calories and sugar and way easier to make than a pie (unless you buy store-bought frozen crusts, naturally). It's still an indulgence, though, despite pumpkin's many health benefits. So, be generous with how many people you share it with. That should be easy if you're serving it on Thanksgiving.

Number Of Ingredients 8

2 eggs, slightly beaten
1 (16 ounce) can unsweetened pumpkin
1/2 cup raw cane sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 can (12 ounce) evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 F. Mix all ingredients together in medium sized bowl. Pour into buttered baking dish. Bake 1 hour and let cool 15 minutes.

EASY SWEET PUMPKIN SOUFFLE



Easy Sweet Pumpkin Souffle image

This delightful fall dessert is great for dinner parties and get-togethers because it yields a lot, and whips up easily but has a complicated taste! This is sweet but not too sweet.

Provided by the80srule

Categories     Dessert

Time 1h20m

Yield 16 square servings, 16 serving(s)

Number Of Ingredients 8

1/2 cup whole wheat pastry flour
1/3 cup sugar
1/4 cup olive oil
3 whole eggs
1 1/2 cups plain unsweetened soymilk (any dairy or non-dairy milk will work)
1 (28 ounce) can pumpkin puree
1 teaspoon coriander
1 tablespoon cinnamon

Steps:

  • Beat the flour, sugar, oil, eggs, and milk together.
  • Add the can of pumpkin, blending in well.
  • Blend in the cinnamon and coriander well. If you want it to have more of a pumpkin pie taste, use 2-3 teaspoons pumpkin pie spice instead.
  • Grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
  • Bake at 350F for 65-70 minutes (only 60 if you used non-dairy milk.).
  • Let cool for at least 15-20 minutes prior to eating. It's delicious warm, but I like it better cold with some SoyWhip and extra cinnamon sprinkled on top! It also microwaves well if you want to eat it warm (nuke a medium-size square about 30 seconds on high.).
  • Rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.

Nutrition Facts : Calories 98.6, Fat 4.8, SaturatedFat 0.8, Cholesterol 34.9, Sodium 25.7, Carbohydrate 12, Fiber 1.1, Sugar 5.8, Protein 2.9

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