Pumpkin Pie Souffle Recipe

[Saviolo]

A while back we made pumpkin pies. Unfortunately we did some measurement wrong and ended up with more filling than we had pie shells! Thankfully, pumpkin pie filling freezes just fine, so we popped it into the deep freeze until this year. Instead of making pies with the remainder of it, we made these rich and fluffy pumpkin pie soufflés!

Pumpkin pie filling is already basically a custard, we just enriched it with the egg yolks to make it a little softer, and then added the beurre manié for a little structure so that it would hold its loft after it was baked. Ours could have maybe gone for another couple of minutes for a bit more colour on top, but they were delicious as they were. Cooked all the way through and nice and fluffy.

[Bayard]

1. Nummmms

Just missing the whipped cream!

[LetMyPeopleVote]

2. This is from an attorney who can cook

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[Saviolo]

3. Nice!

His was a much more traditional soufflé, ours started from already made pumpkin pie filling, which is already a sort of custard, so we had to add some things to it to make sure it wouldn't set up quite like the pie would. It didn't get quite the loft of a traditional soufflé, but was still nice and light and fluffy.