This year’s Thanksgiving doesn’t quite feel like our typical celebration time. We are all ready for the this Pandemic 2020 year to go away…and not a day too soon as far as we are all concerned! This year, we may not be in a position to have the large feast of turkeys, lots of sides and a full dessert table we are used to. We can still find ways to make our own Thanksgiving dinner special.

I am still making some of my family’s favorites! I will be making…Pumpkin Bread, Wild Mushroom Sausage Stuffing, and my Butternut Squash Pumpkin Soup. Check out my recipes!

**My Pumpkin Bread, Sausage, Wild Mushroom Stuffing!**

Also, check out my Stuffing Waffle Recipe. You will love it! Another great alternative on how to use Thanksgiving Leftovers!

**My Pumpkin Bread, Sausage, Wild Mushroom Stuffing Waffle!**

I am changing up dessert a little this year. I will be making Pumpkin Soufflés instead of a load of pies. It is light and sweet and has all the pumpkin spices we expect out of our pumpkin pie. I think this soufflé will soon become one of your family’s favorites!

As always, thanks for Spending Time in My Kitchen!

Pumpkin Soufflé…A Great Alternative to Thanksgiving Pie!

Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Soufflé Ingredients
1 Can Pumpkin purée 15 oz
1/2 Cup Half & Half
6 Large Eggs – divided
1 tsp Nutmeg
1 tsp Allspice
1 tsp Cinnamon
1/2 tsp Salt
1/2 Cup Sugar
1/2 Cup Brown Sugar
Crème Anglaise
2 Cups Half & Half
6 Egg yolks at room temperature
1 Vanilla bean cut in half, pull out pulp
1/2 Cup Sugar
1 tsp Maple syrup – optional

Directions

Pre-set oven to 375°
Fill a roasting pan with water half way to make a water bath for your soufflés. Put pan in the oven.
Butter the inside of 4 10-ounce ramekins. Dust with granulated sugar, tapping out excess.
Separate the egg yolks and the egg whites. Add egg yolks and remaining ingredients, except for egg whites into a large bowl and combine well.
Use hand mixer to whip up egg whites till very fluffy.
Fold egg whites into pumpkin batter. Do not over mix.
Place pumpkin batter into ramekins and set into the water bath that you previously placed into the oven.
Cook soufflés for 30 minutes or until the tops have started to brown. The inside will be like custard. Unlike other soufflés, this soufflé does not rise too much.
When done, take your spoon and make a hole down the middle of the soufflé and add some of your crème anglaise.
You are done! Enjoy!
Crème Anglaise
Heat half & half in a saucepan under medium-low heat on the stove.
In another bowl whisk/mix egg yolks and sugar until combined.
Slowly add half of the hot half & half to the eggs and whisk continuously. By going slow, we are tempering the eggs so that they don’t scramble or curdle. See note below.
We can now add the egg mixture slowly to the remaining half & half that’s in the saucepan while we continue to whisk to combine all the ingredients.
Cut the vanilla bean in half and scrape the vanilla pulp out and add to the mixture. Add maple syrup if desired. Whisk continuously until your Anglaise thickens. Approximately 5 minutes.
Add ice to another bowl to make an ice bath.
Pour mixture through a strainer into another bowl and place that bowl in the ice bath to cool down the anglaise.
Time to add the anglaise to the soufflés.
Enjoy!