Light and airy Pumpkin Rosemary Souffle is a naturally low fat dessert. Enjoy all the flavor of a pumpkin pie without all the fat and calories.
Somewhere along the line, I fell out of love with pumpkin pie. I’m not really sure when or why it happened but it left a big void in Thanksgiving. What would I have for dessert if I didn’t want pie? How would Thanksgiving ever be complete again? I still love pie crust and I still love pumpkin. I just don’t necessarily want them together. Pumpkin souffle has swooped in and saved Thanksgiving dessert.
I use to be scared to death of making a souffle. It always seems too hard. There seems like there is so much to worry about. Is it going to rise? Am I going to scramble the eggs making it? Oh no, the stress of it all. It all seems quite silly now. Souffle is actually easy to make. It is also naturally fairly low-fat. That is a food I need to embrace. I love that they are light and fluffy. After a heavy Thanksgiving meal, it is nice to have a dessert that isn’t going to weigh you down more.I might have to bake up some pie crust cookies to eat with it. Wish I had thought about that earlier when I made the souffle and took pictures. Well, better late than ever. Little leaf-shaped pie crust cookies would look so cute on the side of our souffle. Your guests will be quite impressed with your baking prowess. One Thanksgiving making Pumpkin Souffle and your guests will be asking for it every year. It can be a new tradition.
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Happy Healthy Eating,
Pumpkin Rosemary Souffle
- 2 tbsp. demerara sugar
- ½ tsp. ground cinnamon
- 1 15 oz.can pumpkin puree
- ¼ cup whole wheat flour
- ¾ cup 2% fat milk
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- 1 tsp. fresh minced rosemary
- ¼ tsp. ground nutmeg
- ½ tsp. kosher salt
- 2 egg yolks room temperature
- 4 egg whites room temperature
- 1/3 cup granulated sugar
- ½ tsp. cream of tartar
Preheat oven to 325°.
In a small bowl, mix together 2 tbsp. demerara sugar and ½ tsp. ground cinnamon.
Coat 8 (6oz.) ramekins or a 1 ½ quart soufflé dish with cooking spray. Then sprinkle cinnamon sugar and set aside.
In a small saucepan over medium heat, add flour then gradually add the milk, whisking until blended.
Cook for about 3 minutes or until thickened, stirring constantly.
Take off the heat and stir in the pumpkin, cinnamon, ginger, rosemary, nutmeg and salt.
In a large bowl of a stand mixer, beat egg yolks on high-speed until thick and pale, about 5 minutes.
Slowly add milk mixture to egg yolks, stirring constantly.
In another large bowl of a stand mixer, beat egg whites and cream of tartar on high-speed until soft peaks form. Slowly pour in sugar and beat until egg whites are stiff peaks.
Gently stir in ¼ of the egg whites into the pumpkin mixture.
Then gently fold in the rest of the egg whites being careful not to deflate the egg whites.
Pour mixture into ramekins. Place ramekins on a baking sheet. Bake individual soufflés for 18 to 20 minutes, one large soufflé for 1 hour until soufflé has puffed and is golden brown.
Nutritional value per serving: Cal 109/Fat 2 grams/Carbs 19 grams/Fiber 3 grams/Protein 5 grams
Make ahead tips:
I have heard of people making souffles before but I am pretty hesitant. You could get your eggs separated and measure out your ingredients.
But wait, there’s more. Check out these deliciously, healthy Thanksgiving dessert recipes: