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Photo of Pumpkin souffle by WW

Pumpkin souffle

4
4
4
Smartpoints value per serving
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. Along with the creamy cheese, it features canned pumpkin purée, evaporated milk, pumpkin pie spice, and ground ginger. First, you have to cook the pumpkin, cornstarch, and milk together until boiling, then let it cool. Simply beat and fold in the rest of the ingredients in different stages, and the batter is ready to go. The combination of pumpkin, spices, and cream cheese evokes our favorite fall flavors, and this impressive-looking souffle will soon find a special spot on your dessert table for any holiday gathering.

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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