Pumpkin Soufflé with Cinnamon Ice Cream
Easy, Light, Pumpkin Souffle Dessert with Pumpkin Spice Ice Cream, great to serve after a heavy fall meal.
Servings: 8
Ingredients
- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 2 tablespoons homemade pumpkin pie spice
- 3/4 cup plus 1 tablespoon granulated sugar divided, plus additional for coating ramekins
- 1 cup canned pure pumpkin puree
- 8 large egg whites
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400. Place rack in bottom third.
- Whisk together cornstarch, spices, sugar. Add to milk and heat in saucepan. Bring to a boil and then simmer for two minutes, whisking the whole time. Remove from heat and add pumpkin. Cool. (I put in freezer while I was beating the egg whites).
- Beat egg whites with salt and when soft peaks form, add sugar until stiff (see picture for texture).
- Fold pumpkin mixture in until fully incorporated.
- Butter cups and add sugar. The sugar will help the soufflé rise.
- To keep soufflé even, place soufflé cups on baking dish.
- Fill each ramekin to a little more than full.
- Bake for 17-20 minutes. Serve immediately.
Notes
You can cut this recipe in half