Pumpkin and Cheddar Souffle
Submitted by Erin
Souffle only sounds (and looks) fancy and hard to make.
- 4 eggs
- 4 oz grated cheddar cheese
- 2 tbsp all purpose flour
- ¼ tsp baking powder
- 2 cans pumpkin puree (or if you're feeling really ambitious, 4-6 mini pumpkins will make 4 cups of puree)
- ½-1 tsp ceyenne pepper (or if you don't like it hot, use freshly ground black pepper)
- ½-1 tsp salt (to taste)
Scoop pumpkin into a large mixing bowl.
Separate eggs. Add yolks to pumpkin, reserve whites.
Whisk flour and baking powder into pumpkin and yolks mixture. Add cheese and pepper. Mix until incorporated.
Beat egg whites until stiff peaks form. Fold carefully into pumpkin mixture.
Spoon into lightly greased mini-souffle dishes (or ramekins).
Bake at 375 degrees for 25-30 minutes until puffed and set.
- Substitute jalapeno jack cheese for cheddar for a different twist. If you're feeling really fancy, pour souflee mixture into emptied-out pumpkin shells for a fancy presentation.
Submit!
