Best 2 Pumpkin Pudding Soufflé Recipes

Pumpkin pudding soufflé is a delightful dessert that combines the classic flavors of pumpkin pie and a light and airy soufflé. It's a perfect treat for fall gatherings, Thanksgiving dinner, or any special occasion. The combination of spices, pumpkin puree, and cream cheese creates a rich and creamy filling, while the soufflé topping adds a delicate and fluffy texture. With a few simple steps, you can create this elegant and delicious dessert that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SOUFFLé BREAD PUDDING

Pumpkin Soufflé Bread Pudding image

Provided by Charles Phan

Categories Milk/Cream Egg Dessert Bake Pumpkin Fall Pastry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
3 1/2 ounces (7 tablespoons) butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
4 egg yolks
1 cup pumpkin purée, at room temperature
2 egg whites
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Preheat oven to 375°F.
In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.

PUMPKIN PUDDING SOUFFLé

Pumpkin Pudding Soufflé image

If you like pumpkin pie ,but do not want to make or eat the crust- this is the recipe for you. It is an easy soufflé to make and will be something different at your dinner table...my family loves this as much as pie.

Provided by Pat Duran

Categories Puddings

Time 1h

Number Of Ingredients 9

Ingredients

3 large egg whites
3 c solid canned pumpkin (like libby's)
1/4 c granulated sugar
3 tsp cinnamon, ground
1 tsp ground nutmeg
1/4 tsp clove, ground
1/2 tsp vanilla extract
3 large egg yolks
1/2 c milk

Steps:

1. Preheat oven to 350^. Butter 6 ramekins or one casserole bowl. Set aside. In a clean and oil free bowl beat egg whites until soft peaks form and set aside.
2. In a medium mixer bowl blend the pumpkin, sugar, spices, vanilla, egg yolks and milk.Fold in 1/3 of the egg white mixture just to slightly blend. (Don't over mix, or the soufflé will fall flat instead of being fluffy)Repeat using 1/3 of the whites until whites are all gently folded into the mixture.
3. Pour mixture equally into the ramekins or custard cups or casserole bowl- leaving 1/2 inch at the top of each cup. Place cups on baking sheet and bake for 30-45 minutes, until tops are dry and slightly brown.
4. NOTE: Make sure to keep the oven door closed while soufflé is baking, or they won't rise properly. Use the oven light to check on them. Serve each with a dollop of whipped topping if desired.

### **Pumpkin Pudding: A Delightful Dessert with a Hint of Fall Flavors** ### **Preparation and Baking:** - Preheat the over to 350°F (175°C) before starting. - Use a medium-low heat setting when melting the butter to prevent scorching. - Ensure that the brown sugar and eggs are well-blended to avoid lumps in the batter. - Pour the batter into a greased 9x13 inch (23x33 cm) pan to achieve an even bake. - Bake the pudding for 45-50 minutes, or until a toothpick comes out clean from the center. ### **Cooling and Refrigeration:** - Let the pudding cool completely at room temperature before chilling it in the refrigerator. This helps the pudding set properly. - Refrigerate the pudding for at least 4 hours, or preferably, leave it chilled in the refrigerator for a full 8 hours or even better, allow it to chill even longer to allow the flavors to further develop. ### **Serving Suggestions:** - Before serving the pudding, let it come to room temperature for about 30 minutes. This ensures the best texture and taste. - Pumpkin pudding can be served as a light dessert or as a sweet treat with coffee or tea. - For an extra touch of sweetness and a nice visual appeal, sprinkle some ground cinnamon or nutmeg on top of the pudding. - A dollop of whipped cream or a scoop of vanilla ice cream can be placed on top of the pudding for a richer dessert experience. ### **Conclusion:** Pumpkin pudding is a decadent and easy-to-make dessert that is perfect for fall gatherings. With its smooth texture, rich pumpkin and spice flavors, and the addition of whipped cream or ice cream, this pudding is sure to be a hit. For a hassle-free dessert option, prepare the pudding in advance and let it chill in the refrigerator for later serving.