Thanksgiving is just around the corner, and it's time to start planning for the big feast!
So I thought I'd share this little recipe for pumpkin soufflé, but with a twist: they're baked in mini pumpkins! They look adorable and are just the right sized treat to finish off a large meal.
Prep Time: 35 Mins
Cook Time: 15-25 Mins
Makes 12 Mini Pumpkin Soufflés (or 12 soufflés in 3.5" diam. ramekins) OR 1 large (8" diam.) soufflé
- 12 mini pumpkins
- 8 Tbsp Butter (You will need 4 Tbsp for the batter and some of the remaining 4 Tbsp for buttering the pumpkins)
- 3 Tbsp Flour
- 3/4 Cup Milk
- 3 Egg Yolks
- 1/2 Cup Sugar
- 1/2 Cup Pumpkin Purée
- 2 Tbsp Bourbon
- 1 Tsp Cinnamon
- A pinch of Ginger, Nutmeg, and a tiny pinch of Cloves
- 6 Egg Whites
- Confectioner's Sugar to decorate
- Preheat your oven to 380F.
- Prepare the pumpkins by carving out a circle approx. 3 inches in diameter. Take off the top of the pumpkin and scoop out the seeds and stringy gourd guts. Once the inside is nice and "clean," you'll need to use a knife to make sure the inner edges of your pumpkin are smooth and go straight up. (The smoother/straighter the inside edges are, the easier it will be for your soufflés to rise!)
- Generously butter the inner edges of your mini pumpkins.
- In a medium saucepan, melt 4 Tbsp butter.
- Add Flour, whisking constantly.
- Once this mixture bubbles, add Milk. Bring to a boil, whisking constantly.
- In a separate bowl combine Egg Yolks and Sugar.
- Remove Milk mixture from heat and add Egg Yolk mixture, stirring to combine.
- Add Pumpkin Purée, Bourbon, Cinnamon, Ginger, Nutmeg and Cloves, and stir.
- In a large separate bowl, use an electric mixer to beat your egg whites until they are fluffy and form soft peaks. (This will be what makes your soufflés rise!)
- GENTLY fold the Pumpkin batter, little by little, into the Egg Whites.
- Spoon the batter into prepared pumpkins.
- Place pumpkins on a cookie sheet and bake in the oven for 15-25 minutes.
- IMPORTANT: DO NOT OPEN THE OVEN DOOR TO CHECK ON YOUR SOUFFLES. If you do that, they might deflate, and both you and your soufflés will be crestfallen, I'm sure. You should peek through the window on the door or use the oven light if needed. One of the most important lessons I learned about soufflé from my wise teacher Marie-Blanche de Broglie was this: "You wait for soufflé. It doesn't wait for you."
- When they LOOK as though they have risen and are slightly browned on top, then you may open the oven door to make sure they're finished.
- Gently remove the cookie sheet from the oven and serve immediately.
- Optional: sprinkle some pretty Confectioner's Sugar on top.