Pumpkin Souffle, a recipe to amaze

I have no time. School is crazy and I'm dying to be on the plane to Arizona. Each day seems to pass slower than the rest and although I'm very much enjoying my studies, work, the upcoming ugly sweater party, etc, I just want it to be 10 days from now!

I light of class and apprehension of moving and the holidays I haven't tried much more pumpkin creations so instead I'll leave you with the best pumpkin souffle recipe I have every found. The pumpkin flavor and spices are perfectly balanced AND you can make everything, put the souffle's well wrapped in the freezer and pop them out to bake anytime you have a craving (quite possibly one of the most delightful discoveries I've made while experimenting with a new recipe. Ever.)

enjoy!

Spiced-Pumpkin Soufflés with Bourbon Molasses Sauce

Serves 8

• Active time:25 min
• Start to finish:45 min

Gourmet, November 2008

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.

• 1/2 cup whole milk
• 1 tablespoon cornstarch
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Pinch of ground cloves
• 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
• 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
• 10 large egg whites
• 1/4 teaspoon salt

• Equipment:

  8 (6-oz) ramekins

• Garnish:

  confectioners sugar

• Accompaniments:

  bourbon molasses sauce; unsweetened whipped cream

• Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
• Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
• Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
• Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
• Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
• Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

Cooks’ notes:

• Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled.
• Soufflés can be assembled 1 hour before baking and kept in freezer.
• Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).