Only a few more days until Thanksgiving! This year I am in charge of the menu so I’ve been looking at different food blogs, watching the Food Network and ABC’s The Chew for inspiration. Since it’s only our immediate family this year, the menu won’t be too large but will feature some delicious items including a simple Pumpkin Souffle I tried out this weekend. It’s a different approach to using pumpkin and it’s naturally gluten-free 🙂
4 eggs, separated
3/4 cup pumpkin purée
3 tablespoons pure maple syrup, plus more for drizzling
Pinch ground nutmeg
Adjust oven rack to center position and preheat oven to 375°F. In medium bowl, whisk together yolks, pumpkin, syrup, nutmeg, and pinch of salt until well combined.
In large clean bowl, whisk egg whites to soft peaks. Transfer heaping spoonful of whipped egg whites to the yolk mixture. Stir vigorously to incorporate.
Then, pour the yolk mixture gently into whites, and fold gently with rubber spatula until just incorporated.
Pour soufflé batter into six 6-ounce ramekins on small rimmed baking sheet (using 2 larger ramekins worked well for me!)
Place in oven, and immediately reduce temperature to 350°F. Bake until puffed up and golden, 25 to 30 minutes. Serve immediately, with extra warm maple syrup on side.
And here are links to the recipes I’m planning on using for the rest of Thanksgiving!