December 28, 2017

I hope your holidays were everything you wanted and you have been able to rest and spend time with the ones you love. We have been on a very abbreviated schedule around here in order to spend time with family and friends. And, I have eaten way too much pumpkin souffle. (Normally I don't even like pumpkin but my son insisted on having a pumpkin pie for the holidays and this recipe was our compromise. He is 6, demanding, and I don't know why he wanted a pumpkin pie.) 

Check below for the recipe that we both ended up loving. 

At Southern Elegance Candle Company, we have a lot of new things planned for 2018 and right now we are all just trying to relax before the rush of 2018 hits. I can wait to share everything in an upcoming newsletter. Stay tuned for some exciting new products and stockist spotlights.

 

Pumpkin Souffle Recipe

Ingredients

  • 1 (15 ounce) can pure pumpkin puree
  • 1 tablespoon white sugar
  • 1/2 cup butter, melted
  • 3/4 cup white sugar
  • 1 cup heavy cream
  • 5 eggs
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Directions

  1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add pumpkin, cover, and cook until soft, about 10 minutes. Drain, and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
  3. Place the pumpkin into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
  4. Bake the pumpkin mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
  5. Bake the pumpkin mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.