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.
- Cook Time
- Prep Time
- 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
1. Preheat oven to 375°F.
2. Grease an oven-to-table loaf pan or 8 X 8-inch baking pan with nonstick cooking spray.
3. 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