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
- 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
- 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.
- 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.
- 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.
- Bake the pumpkin mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- Bake the pumpkin mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.