One of Our Pumpkin Recipe Finalists
When we saw that a Spiced Pumpkin Soufflé had been entered in our contest we were a bit surprised; you don’t think of or see soufflés everyday. And the image that captured it in its towering glory drew us in. Then as we read Shauna’s directions we were so impressed with how approachable she made it. It has always been important to us at Bakepedia to demystify the baking process and she held our hands, step-by-step. Check out Shauna’s other recipes at haveyourselfatime.com
Let’s get to know Shauna:
Dédé: How did you find Bakepedia?
Shauna: I found out about it on ContestCook.com and I thought, well, I am not much of a baker but I’ve had luck with a few things…
You mean recipes or contests?
Both! (We both laugh). I have really enjoyed Bakepedia. I love the big images of the people you interview; it really sets you apart. I have a blog so I do spend some time looking at other food blogs and sites…
What is your site?
It’s called HaveYourselfATime and it’s not a professional blog or anything; it’s really just my personal blog. I enjoy learning new things. I will set aside whole days and that’s what I did teaching myself to make a soufflé.
You had never made one before? You jumped into a contest with a soufflé and you had never made one? How the heck did you decide that was the recipe to make?
I have a fetish for classic French cooking and all the technique. I had always been curious about soufflé; I didn’t think I could make one. That’s what I do on Sundays. I just spend the day in the kitchen working on recipes for my blog. I thought, why not try!
I am so impressed. You completely demystified it.
Well, thank you. I had to write it in a way that I could understand it so it all worked out! I am constantly reading about technique and thinking about how I can do things in a way that won’t be hard.
I also liked that it was for two. I think many people don’t bake because they think they are going to end up with three dozen cookies around and maybe their household is just them or one other person.
Thank you Shauna and Good Luck!
I was looking for something a little different to serve this Thanksgiving, but I didn't want those who love tradition to be disappointed that there wasn't any pumpkin pie on the menu. I created this delightful spiced pumpkin soufflé that has all the fragrance of holiday spices and the flavors of fresh pumpkin, but has the most wonderful light texture and is served straight from the oven. It is a warm and satisfying holiday treat.
Spiced Pumpkin Soufflé
- 2 tablespoons unsalted butter, divided
- 4 tablespoons sugar, divided
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk, hot
- 1/2 teaspoon vanilla extract
- 1/4 cup pure pumpkin purée
- 2 large eggs
- a pinch of the following: salt, cinnamon, cloves, nutmeg, and pumpkin pie spice
- Powdered sugar for serving
- Preheat the oven to 390 degrees F.
- Melt 1 tablespoon of butter in the microwave and use a pastry brush to butter the insides of two, 1-cup ramekins. Make sure the insides are fully coated in butter. Add 1 tablespoon of sugar to each ramekin and move the ramekin around to coat the inside in sugar. Set aside.
- In a small saucepan, melt the other 1 tablespoon of butter. Add the flour and cook over medium heat for 1 minute while constantly stirring with a rubber spatula or wooden spoon.
- Add the hot milk and stir for a minute or two until the mixture thickens. Add the pumpkin puree, vanilla, and spices and stir. Remove from heat.
- Separate the egg whites from the yolks. Set the yolks aside.
- In a clean, medium-sized bowl, beat the egg whites with a hand mixer until they form soft peaks. Set aside.
- Whisk the yolks one at a time into the pumpkin mixture until smooth.
- Add 1/4 of the egg whites to the pumpkin mixture and whisk until smooth. Add the rest of the egg whites to the pumpkin mixture, but this time gently fold in the whites being careful not to deflate the whites.
- Pour the mixture into the ramekins.
- Bake for 15 minutes. The soufflé will rise.
- Remove from the oven, top with a generous shake of powdered sugar, and serve immediately.
- Soufflés are easy to make, but they fall down really fast. Make sure you serve these right out of the oven. They are still good if they do fall though, so don't stress!