A Calm Storm

The blog of Sholeh Samadani Munion

Pumpkin “Soufflé”

After making a pumpkin cake for work, I had about half a can of pumpkin puree left over. I wanted to make something with the ingredients in my kitchen, so I threw a bunch of things in a bowl to see what would happen. It turned out pretty well! I’m calling it a souffle, although I suppose technically I didn’t make it quite like a souffle should be made.

8 oz pumpkin puree
8 oz softened cream cheese
1/2 cup sugar
3 eggs
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

Pre-heat oven to 350 F. Blend all of the ingredients in a large bowl. The mixture will be quite thin. Pour into small pyrex dishes or ramekins, then bake in the oven for 45 minutes. Check on it to make sure it has fully cooked, it may need a little while longer to finish. It made about 4 servings, so if you want more, double the recipe.

Pumpkin "Souffle"Top with fresh whipped cream if you like!


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