This Pumpkin Soufflé is a wonderful pudding-like soufflé for a winter night. The cinnamon, nutmeg, and cloves are a natural pairing with pumpkin and the warm spices adding depth to every bite of soufflé. Prepare in an attractive oven-safe dish, as you will be serving it directly from the baking dish. It should have tall sides as well so that the edges are cake-like, while the center remains a loose, warm pudding consistency. An 8 X 8-inch dish or standard loaf pan both work well. Serve warm for the most oohs and aahs.
Pumpkin Soufflé
Servings
10 Servings
Ingredients
- 6 eggs or 1 ¼ cup egg beaters
- 1 cup sugar1 15 oz. can pumpkin purée
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F.
- Grease an oven-to-table loaf pan or 8 X 8-inch baking pan with nonstick cooking spray.
- In a large bowl, whisk eggs and sugar together. Add pumpkin and mix until combined. In a separate small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add to pumpkin mixture and stir until moistened. Pour into loaf pan and bake for approximately 22 to 25 minutes, or until the edges are set, but the center remains loose and pudding-like. Serve warm.
- Passover: substitute ½ cup potato starch plus ½ matzo cake meal for 1 cup flour. Prepare as instructed.
- Make Ahead: Can be prepared 2 days ahead of time. Store, covered in the refrigerator or freeze up to 3 months. Defrost in the refrigerator. Rewarm, covered in a warming drawer or 300 degree oven.
- Recipe from CELEBRATE: Food Family Shabbos By Elizabeth Kurtz, Emunah of America, distributed by Feldheim Publishers, October 2015
Its a soufflé so it needs some eggs. Try reducing eggs to 4 or you can use 1 1/4 cup (or a minimum of 1 cup) of egg beaters or other egg substitute for baking.
You cannot cut the eggs. The recipe will not work and will not be a soufflé. We will have many more pumpkin recipes coming soon.
Can we cut the amount of eggs? if so, by how much…6 eggs (and I prefer not using egg whites) is too much for me. I don’t mind if it is less gooey in the middle.
I served this last night, and everyone really enjoyed it. It got a little harder in the middle, as I needed to reheat it – but was still great. I used fresh pumpkin, from which I needed to remove some liquid – but had no trouble whatsoever. I just weighed the pumpkin after squeezing out the liquid to make sure I had the 15 oz. Another hit!
FYI – note from the author – This is like an Indian pudding. It is souffle like around the borders and soft in the center. If it looks like a bread then it is overcooked. I cook it for 20 – 25 minutes and the soft is gooey and the sides are puffed and set like a souffle. I scoop it out of the bread pan or it can be sliced as it is in the photo. When we tested the recipe, many liked it cooked through more and just soft in the center as it is in the picture, but I like it pudding like in the center and scooped for serving. I hope that helps
I cook my pumpkin in the crock pot overnight. Just makes it really simple. But, keep in mind that our pumpkin (Dlat) is has a lot of liquid, so you will need to cut down on the liquid that is in the recipe. I usually just leave it out completely.
I am new to Israel, and I love the way the pumpkins are sold in big chunks, it is much easier to use. I was thinking if I used those chunks I would cut off the skin and just roast as big pieces until soft and then puree and for sure, make a big batch and freeze them in 1-2 cup portions. I actually love the flavor of the pumpkin I have tried in israel, so I am going to do the same thing.
Thanks! I’ll try this idea and let you know how the recipe turns out. I actually don’t have whole pumpkin. Giant pumpkin is sold here (Israel) in 1 lb. chunks that are about 4-5 inches square and an inch or two thick. I never thought of baking the pumpkin to make it equivalent to the canned variety – somehow I always think of canned goods as being boiled, but I didn’t want to start boiling up one-inch cubes of pumpkin without some sort of guide to equivalent quantities. Now I’ll have to start experimenting to see how much raw pumpkin I need in order to end up with 15 fl. oz. or puree. If I bake a large quantity of pumpkin (to make it worth turning on the oven), I suppose I could puree it all and store it in the freezer in two-cup containers, and then I would have home-made canned pumpkin equivalent on hand any time I see a recipe that strikes my fancy. Thanks again.
I found that when you remove the skin, cook and squeeze out the liquid, you lose approximately 40% of the weight.
I cook more than I think I will need (in a pot) – and weigh the cooked pumpkin to get the weight I need.
Hi Miryam
That is a really good question and it has inspired me to work on a recipe for you, in fact there are several ways to go about it. I think the easiest if you have a large thick skinned pumpkin would be to cut it in half, scoop out the seeds, place face down in a baking pan and cover with foil. Bake at 375 until soft when pierced with a fork, about 90 minutes. Remove from oven, allow to cool and then scoop out flesh into a big bowl or even to a food processor to process a bit more to achieve a smooth consistency equal to canned pumpkin.
I am frustrated by all the pumpkin recipes at this time of year, because where I live, there is no canned pumpkin – only fresh giant pumpkin all year long. Hurray for fresh vegetables! However, I have never seen an equivalent or an instruction for how to prepare pumpkin for use in all sorts of baked goods recipes. Can you give me any advice?