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This pumpkin dessert tastes like warm pumpkin pie in a bowl! Yum! Here’s The Recipe:

 

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    Pumpkin Pie Souffle’

    Scale

    Ingredients

    • 2 eggs – with whites and yolks separated
    • 4 T of unsalted butter – softened
    • 1/2 c of honey
    • 1/4 cup of milk
    • 1/2 t of salt
    • 1/4 t of nutmeg
    • 1/8 t of cinnamon
    • 1/8 t of ground ginger
    • 2 T of all purpose flour
    • 1 cup of canned pumpkin

    Instructions

    1. Preheat the oven to 350 degrees
    2. Start beating egg whites with an electric mixer – until they form stiff peaks
    3. In a 8x8in. baking dish – add the egg yolks, butter and honey – whisk
    4. Add the milk, salt, nutmeg, cinnamon, ginger, flour, and pumpkin to the mixture in the pan
    5. Whisk again, making sure everything is mixed thoroughly
    6. Gently fold the fluffy egg whites into the mixture in the pan. Don’t over mix, here. Let the whites stay intact, just turning them into the pumpkin mixture so the egg whites still have plenty of air left inside
    7. Bake for 40 minutes, and serve warm with whipped cream, and a little sprinkle of nutmeg!

Melissa – KidFriendlyThingsToDo.Com 

Adapted from a little Halloween Cookbook authored by Susan Purdy, that my son brought home from the school library. I love how the kids think of the website when they see crafts, and recipe books!

Pumpkin Pie Recipe

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