Easy And Light Pumpkin Souffle – a delicious recipe with egg whites, pumpkin, brown sugar, cinnamon, nutmeg, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 380 u00b0F.
2
Beat egg whites in medium bowl until stiff. Set aside.
3
Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
4
Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
5
Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
6
Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
7
Place cups on baking tray and put into oven.
8
Bake for 30-45 minutes
9
DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
10
Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.
223
kcal
Calories
11
g
Fat
19
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 egg whites, 1 (21 ounce) can pumpkin, 1/4 cup brown sugar (more if desired) or 1/4 cup artificial sweetener (more if desired), 3 teaspoons cinnamon, and more.
Yes, Easy And Light Pumpkin Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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