How to Cook Appetizing Pumpkin Gingerbread Souffle

Pumpkin Gingerbread Souffle. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. If using fresh pumpkin, heat a saucepan of water over medium high. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.

Whisk in the flour until well combined. Bring to a boil over medium heat, whisking constantly. Lightly butter a small baking sheet. You can have Pumpkin Gingerbread Souffle using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pumpkin Gingerbread Souffle

1. Prepare of The Crust.
2. You need 1 packages of gingerbread cookie mix.
3. It's 1 of glass deep dish pie pan/plate.
4. It's of The Souffle.
5. You need 1 can of 15oz Pumpkin.
6. You need 1/2 cup of Brown sugar.
7. It's 1/2 cup of Granulated sugar.
8. You need 1 tbsp of Cinnamon.
9. You need 1 tbsp of Pumpkin pie spice.
10. Prepare 4 of eggs.

Spread pumpkin puree evenly over prepared baking sheet. In a medium bowl, blend together the pumpkin, brown sugar, cinnamon, nutmeg, allspice and egg yolks until well combined. In a separate bowl (make sure it's very clean with no grease), whisk the egg whites until becoming fluffy. Add the fine sugar and whisk until they form soft peaks.

Pumpkin Gingerbread Souffle instructions

1. Preheat oven at 350°F.
2. Prepare gingerbread cookie mix according to package.
3. set aside a small handful of gingerbread for decoration.
4. lightly grease pie plate.
5. put the cookie mix into pie plate and form a Crust.
6. mix all souffle ingredients together and pour into pie crust.
7. bake 30 minutes/ if you're using a metal pie pan you will need to adjust the time.
8. after the pie has baked for 30 minutes remove from oven... place aluminum foil around the sides to not let the cookie crust burn... form a gingerbread man out of the remaining gingerbread... place gingerbread man on top of pie and continue baking for another 30 minutes.
9. let the pie cool for 30 minutes before serving.

The use of Neufchatel cheese makes this soufflé taste like a warm pumpkin cheesecake, but with much less fat and fewer calories. Along with the creamy cheese, it features canned pumpkin purée, evaporated milk, pumpkin pie spice, and ground ginger. First, you have to cook the pumpkin, cornstarch, and milk together until boiling, then let it cool. Using a hand held electric whisk, begin whisking the egg whites on low. As the egg whites begin increasing in volume, gradually increase the speed of the mixer.