These pumpkin soufflés not only taste delicious, but they make any table setting look absolutely beautiful! Whether you make this to serve as part of a holiday meal or just to dress up a regular fall dinner, you will enjoy the lovely flavor combination of pumpkin and cheddar. Served hot, warm or cold, this pumpkin soufflé recipe is sure to be a winner! Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Directions
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To make 8 pumpkin soufflés, begin by preheating oven to 350°F. Place the uncut pumpkins in a large shallow dish and add ¼-inch of water. Cover tightly with foil and bake for about 40 minutes, or until tender. Let cool.
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Reheat oven to 375°F. Remove tops from pumpkins with a paring knife. Remove and discard seeds, then scoop out flesh, leaving a ¼-inch thick shell.
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Place four cups of pumpkin flesh in a mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and place the egg whites in a separate bowl. Stir flour and baking powder into the pumpkin mixture, then stir in diced Cabot Habanero Cheddar. Season with salt and pepper.
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Whip egg whites into stiff peaks and fold into the pumpkin mixture. Spoon soufflé mixture into pumpkin shells, dividing mixture evenly. Place filled mini pumpkins on a baking sheet and bake for approximately 12 to 15 minutes, or until puffed and set. Dig in!
