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Pumpkin Souffle

4
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
10
Difficulty
Difficult
The use of Neufchatel cheese makes this soufflé taste like a warm pumpkin cheesecake, but with much less fat and fewer calories.

Ingredients

sugar

2 Tbsp

canned pumpkin

15 oz, puree

cornstarch

1 Tbsp

fat free evaporated milk

¼ cup(s)

Neufchâtel cheese

4 oz, softened

pumpkin pie spice

1 tsp

ground ginger

1 tsp

egg(s)

3 large, separated

egg white(s)

1 large

sugar

⅓ cup(s)

Instructions

  1. Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk into pumpkin. Bring to boil; remove from heat and cool.
  2. Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
  3. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes.

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