Use canned pumpkin for this soufflé. This is a great dessert for the fall and winter months, when you need a little 'rise' in your spirits.
Pumpkin Pie Spiced Soufflé
From Meredith Laurence's cookbook, Blue Jean Chef: Comfortable in the Kitchen.
3 Tbsp. butter, plus more for buttering the soufflé ramekins
3 Tbsp. flour
1 cup whole milk
1/2 cup canned pure pumpkin (not pumpkin pie filling)
3/4 tsp. pumpkin pie spice
1/2 tsp. orange zest, finely chopped
2 egg yolks
1/4 cup and 1 Tbsp. sugar, plus more for sugaring the soufflé ramekins
Pinch of salt
6 egg whites, room temperature
1 Tbsp. sugar
Preheat the oven to 400°F. Butter six 6-oz. ramekins and dust the insides with granulated sugar, tipping out any excess.
Preheat a medium saucepan over medium-high heat. Add 3 Tbsp. of butter and melt until frothy. Stir in the flour and cook over medium heat, stirring regularly for 2 minutes. Add the milk, whisking vigorously, and bring the mixture to a boil to thicken. Remove from heat.
Transfer to a large bowl and add the pumpkin, pumpkin pie spice, and orange zest.
In a separate bowl, beat the egg yolks with 1/4 cup sugar until thick — about 4 minutes. Stir the egg yolk mixture into the pumpkin mixture.
In a third mixing bowl, whisk the egg whites to the soft peak stage (the point at which the whites can almost stand up on the end of your whisk), adding 1 Tbsp. of sugar and a pinch of salt near the end. Fold the whipped egg whites into the egg yolk base in three stages, folding gently after each addition — start with a third of the whipped egg whites, continue with the second third of egg whites, and finally fold in the remaining egg whites.
Transfer the batter carefully to the soufflé ramekins, piling the mixture to the rim of the dishes.
Bake for 20 – 25 minutes. When the soufflés have risen, are lightly browned on top, and jiggle only slightly when tapped, remove them from the oven and serve immediately with heavy cream, vanilla ice cream, or a Créme Anglaise. Serves 6.
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