| | | Holiday Individual Pumpkin Souffles Serving Size: 8 Ingredients 1 -15 oz. Can pumpkin or 2 cups fresh cooked, pureed pumpkin or 2 cups pureed, cooked sweet potatoes (my fave)
5 large egg yolks
¼ cup brown sugar
1 teaspoon vanilla
1/8 teaspoon kosher salt
2 Tablespoons pumpkin pie spice (a blend of cinnamon, ginger, allspice and nutmeg)
2 Tablespoons cornstarch
5 large egg whites
½ cup granulated sugar plus more for coating ramekins
Directions - Preheat oven to 425 degrees with rack in bottom third of oven. Spray 8 - 4 ounce ramekins with non stick cooking spray. Coat bottoms and sides of each ramekin with some granulated sugar. Set ramekins on a baking sheet evenly spaced apart and set aside. Whisk all but the egg whites and granulated sugar together in a large bowl. Divide the pumpkin mixture in half, setting half aside for another batch of soufflés.
- Add egg whites to very clean bowl of stand mixer fitted with the balloon whisk attachment. Start whipping on low speed for 1 minute. Raise speed to medium and begin sprinkling in the sugar slowly. Beat till soft peaks form (tips curl)
- Gently fold the egg whites into the pumpkin base till no streaks of white remain. Divide batter between ramekins, smoothing tops lightly.
- Bake in a very hot 425 degree oven for about 10 minutes, or till well risen and tops are brown. Carefully remove and serve immediately with a small scoop of cinnamon ice cream, caramel sauce or simply dust with powdered sugar.
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