Pumpkin Gingerbread Souffle – a delicious recipe with gingerbread cookie, glass, Pumpkin, Brown sugar, sugar, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven at 350F
2
Prepare gingerbread cookie mix according to package
3
set aside a small handful of gingerbread for decoration
4
lightly grease pie plate
5
put the cookie mix into pie plate and form a Crust
6
mix all souffle ingredients together and pour into pie crust
7
bake 30 minutes/ if you're using a metal pie pan you will need to adjust the time
8
after the pie has baked for 30 minutes remove from oven... place aluminum foil around the sides to not let the cookie crust burn... form a gingerbread man out of the remaining gingerbread... place gingerbread man on top of pie and continue baking for another 30 minutes
9
let the pie cool for 30 minutes before serving
394
kcal
Calories
11
g
Fat
65
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 8 ingredients. The key ingredients include: 1 packages gingerbread cookie mix, 1 glass deep dish pie pan/plate, 1 can 15oz Pumpkin, 1/2 cup Brown sugar, and more.
Yes, Pumpkin Gingerbread 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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