Easy Sweet Pumpkin Souffle Food

PUMPKIN CASSEROLE/SOUFFLE

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.

EASY AND LIGHT PUMPKIN SOUFFLE

Steps:

• Preheat oven to 380 °F.
• Beat egg whites in medium bowl until stiff. Set aside.
• Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
• Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
• Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
• Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
• Place cups on baking tray and put into oven.
• Bake for 30-45 minutes
• DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
• Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.

PUMPKIN SOUFFLE

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.

EASY SWEET PUMPKIN SOUFFLE

Steps:

• Beat the flour, sugar, oil, eggs, and milk together.
• Add the can of pumpkin, blending in well.
• Blend in the cinnamon and coriander well. If you want it to have more of a pumpkin pie taste, use 2-3 teaspoons pumpkin pie spice instead.
• Grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
• Bake at 350F for 65-70 minutes (only 60 if you used non-dairy milk.).
• Let cool for at least 15-20 minutes prior to eating. It's delicious warm, but I like it better cold with some SoyWhip and extra cinnamon sprinkled on top! It also microwaves well if you want to eat it warm (nuke a medium-size square about 30 seconds on high.).
• Rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.

PUMPKIN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

GINGER PUMPKIN SOUFFLE

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.

GINGER-PUMPKIN SOUFFLé

Steps:

• Preheat oven to 375°F. Butter 8 6-ounce ramekins. 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 ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

SPICED-PUMPKIN SOUFFLéS WITH BOURBON AND MOLASSES SAUCE

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

Steps:

• Preheat oven 350 degrees.
• Beat egg whites til form firm peaks.
• Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
• Fold in beaten egg whites.
• Spoon into 10 custard cups and bake 20-25 minutes.
• You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.