I love to cook, especially for friends. Tonight I had my book club crew over and decided to try a new recipe for dessert. A spiced pumkpin souffle with homemade caramel sauce and homemade whipped cream on the side. I was a little worried having never made a souffle of any kind before, and then making it for a group, but it was really easy and turned out soooooo yummy!
Here they all are coming out of the oven. Doesn’t that look just crazy how puffed up they are.
And here’s one all dolled up – yummmmmmy!
They were really truly easy to make; here’s the recipe from Gourmet Magazine.
Spiced Pumpkin Souffles
1/2 cup whole milk
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of ground cloves
3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
10 large egg whites
1/4 teaspoon salt
Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.
I served mine with a simple homemade caramel sauce and whipped cream. They were delicious, light but incredibly flavorful and best of all — gluten free.