Pumpkin Souffle
- Total Time
- 1:05
- Prep
- 0:15
- Cook
- 0:50
- 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.
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sugar2 Tbsp
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canned pumpkin15 oz, puree
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cornstarch1 Tbsp
-
fat free evaporated milk¼ cup(s)
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Neufchâtel cheese4 oz, softened
-
pumpkin pie spice1 tsp
-
ground ginger1 tsp
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egg(s)3 large, separated
-
egg white(s)1 large
-
sugar⅓ cup(s)
- 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.
- Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
- 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.