Pumpkin-Cream Cheese Soufflés Recipe

Name: Pumpkin-Cream Cheese Soufflés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon granulated sugar; 1/4 cup all-purpose flour; 1 cup evaporated fat-free milk, divided; 2/3 cup granulated sugar, divided; 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon grated whole nutmeg; 1/8 teaspoon ground allspice; Dash of salt; 1 (15-ounce) can pumpkin; 3 large egg whites; 1 tablespoon powdered sugar

Servings: persons

Cooking spray
1 tablespoon granulated sugar
1/4 cup all-purpose flour
1 cup evaporated fat-free milk, divided
2/3 cup granulated sugar, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon grated whole nutmeg
1/8 teaspoon ground allspice
Dash of salt
1 (15-ounce) can pumpkin
3 large egg whites
1 tablespoon powdered sugar

1
Preheat oven to 375u00b0.
2
Lightly coat 6 (8-ounce) ramekins with cooking spray, and sprinkle evenly with 1 tablespoon granulated sugar.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; add 1/2 cup milk, stirring well with a whisk. Set aside.
4
Combine 1/2 cup milk, 1/3 cup granulated sugar, and cream cheese in a medium saucepan. Cook over medium heat until cheese almost melts, stirring constantly. Stir in the flour mixture, and cook 2 minutes or until thick, stirring constantly. (Cheese may not appear completely melted.) Spoon mixture into a large bowl. Add cinnamon and next 5 ingredients (cinnamon through pumpkin); beat with a mixer at medium speed until smooth.
5
Using clean beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Stir one-fourth of egg whites into the pumpkin mixture. Gently fold in remaining egg whites. Divide pumpkin mixture evenly among prepared ramekins. Place the ramekins on a baking sheet. Bake at 375u00b0 for 25 minutes or until souffles are puffy and set. Sprinkle evenly with powdered sugar. Serve immediately.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1 tablespoon granulated sugar, 1/4 cup all-purpose flour, 1 cup evaporated fat-free milk, divided, and more.

Yes, Pumpkin-Cream Cheese Soufflés 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.

Pumpkin-Cream Cheese Soufflés

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