Pumpkin Pie Mini-Soufflés: More rich, less filling
Gourmet Thanksgiving in Advance (described here) Recipe #5
At the end of a big holiday meal (particularly one with the Gourmet Thanksgiving dishes I have been making), you’re probably going to be pretty full.
Nonetheless, you’re going to want dessert. And face it, no matter how full you are, you’re not going to want baked apples or fat free pumpkin frozen yogurt. You want a real Thanksgiving dessert.
Enter: Pumpkin Pie Mini-Soufflés. Richer and more flavorful than pumpkin pie, yet crustless and pre-portioned in individual ramekins. Have your soufflé and eat it too, and feel great afterwards.
Pumpkin Pie Mini-Soufflés
What I changed (reflected below) and why: Half and half instead of whole milk because I never have whole milk on hand; doubled spices for enhanced flavor; succanat instead of white sugar for added nutrition and molasses flavor; skipped the confectioner’s sugar on top, whipped cream and bourbon molasses sauce to save time and because I liked how the soufflés tasted alone.1/2 cup half and half 1 Tbsp cornstarch 1/2 tsp grated nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1/8 tsp ground cloves 3/4 cup plus 1 tablespoon succanat, divided, plus additional for coating ramekins 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling) 10 large egg whites 1/4 teaspoon salt
1. Whisk together half and half, cornstarch, spices, and 1 Tbsp succanat in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
2. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
3. Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with succanat, knocking out excess, then put in a large shallow baking pan.
4. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup succanat a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
5. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among eight 6-oz ramekins, mounding it.
6. Bake soufflés until puffed and golden, 18 to 20 minutes. Serve immediately. Soufflés will deflate with time.