PUMPKIN CASSEROLE/SOUFFLE
A sweet pumpkin dish that I got in South Africa.
Provided by Kattygirl
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
- Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
- Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g
PUMPKIN SOUFFLE
You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.
Provided by Myersbethy
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
- Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
- Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
- Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
- Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
- Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g
GINGER PUMPKIN SOUFFLE
Watch out pumpkin pie! This is a perfect souffle for fall, and can be customized to be either savoury or sweet!
Provided by selfmadegirl
Categories Healthy
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Grease souffle dish.
- In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.
- Add ginger, remove pan from heat, cover, and let steep 30 minutes.
- Strain soy milk, discarding ginger, and set aside.
- In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined.
- Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes.
- Transfer to large bowl, whisk in pumpkin purée, and set aside.
- Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.
- With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
- Spoon batter into souffle dish, filling almost to top, and lightly run finger around inside rim to create a "moat.".
- Bake until the soufflé has risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 120.7, Fat 3.3, SaturatedFat 1, Cholesterol 104.9, Sodium 158.1, Carbohydrate 15.2, Fiber 1.6, Sugar 7.8, Protein 7.8
SPICED-PUMPKIN SOUFFLéS WITH BOURBON AND MOLASSES SAUCE
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Provided by Shelley Wiseman
Categories Egg Dessert Bake Christmas Thanksgiving Quick & Easy Pumpkin Fall Winter Cinnamon Christmas Eve Molasses Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together milk, cornstarch, spices, and 1 tablespoon 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.
PUMPKIN SOUFFLE WITH TODD
Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes 6
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl.
- Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).
- In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.
- Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
- Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
- Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
- Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
- Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise.
POMPUNA (PUMPKIN) SOUFFLE
I'm posting this recipe in response to a request. It's a family favorite holiday tradition and the recipe is from the Caribbean island of Bonaire. This is a wonderful side dish, perfect with turkey or ham, that could almost be a dessert! Delicious!
Provided by SilentCricket
Categories Caribbean
Time 1h30m
Yield 1 9x13 or larger baking dish, 6-10 serving(s)
Number Of Ingredients 15
Steps:
- Wash unpeeled pumpkin.
- Cut into small pieces, removing seeds.
- In saucepan, cover pumpkin with slightly salted water.
- Boil until soft.
- (Pumpkin may be roasted, if prefered).
- Remove from water; cool and peel.
- (set aside 1/2 cup water that pumpkin was boiled in) Mash pumpkin slightly.
- (If using canned pumpkin, pick up recipe at this point....).
- In large mixing bowl, cream together butter and sugar.
- Add remaining souffle ingredients and mix well.
- Pour mixture into 9x13 (or larger) baking dish.
- Bake at 350 for 1 hour, or until set in center.
- Combine topping ingredients.
- After souffle has baked, sprinkle topping over it and broil until golden brown.
- WATCH CLOSELY!
Nutrition Facts : Calories 769.9, Fat 38.1, SaturatedFat 22.4, Cholesterol 301.4, Sodium 513.4, Carbohydrate 100.9, Fiber 1.1, Sugar 84.9, Protein 10.6
More about "pumpkin ginger souffle recipes"
PUMPKIN SOUFFLE - CAROLINE'S COOKING
From carolinescooking.com
PUMPKIN PIE SOUFFLE' RECIPE {GLUTEN FREE} | KID FRIENDLY …
From kidfriendlythingstodo.com
HEALTHY SPICED PUMPKIN SOUFFLé WITH MAPLE PECANS
From gingerwithspice.com
PUMPKIN SOUFFLé RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 30 minsAuthor Pam Lolley
PUMPKIN SOUFFLE (GRAIN, DAIRY, NUT FREE) - PRIMALLY INSPIRED
From primallyinspired.com
SPICED PUMPKIN SOUFFLE (THE PERFECT FALL DESSERT!)
From littleferrarokitchen.com
PUMPKIN GINGERBREAD SOUFFLE + GIVEAWAY - PIES AND PLOTS
From piesandplots.net
PUMPKIN SOUFFLé (GF) – KEVIN LEE JACOBS PUMPKIN SOUFFLE
From agardenforthehouse.com
BEST PUMPKIN SOUFFLE RECIPE - PREVENTION.COM
From prevention.com
GINGERBREAD SOUFFLéS RECIPE | MYRECIPES
From myrecipes.com
GINGER-PUMPKIN SOUFFLé - TODAY
From today.com
THE GREAT PUMPKIN SOUFFLé RECIPE | TUPELO HONEY CAFE
From tupelohoneycafe.com
PUMPKIN SOUFFLé WITH HONEY AND GINGER - RECIPE | BONAPETI.COM
From bonapeti.com
PUMPKIN SOUFFLE | HEALTHY RECIPES | WW CANADA - WEIGHT WATCHERS
From weightwatchers.com
PUMPKIN SOUFFLé PANCAKES - A BEAUTIFUL PLATE
From abeautifulplate.com
BEST EVER PUMPKIN SOUFFLE RECIPE - VEENA AZMANOV
From veenaazmanov.com
You'll also love