So I adapted this recipe from a carrot souffle recipe (Hubby's favorite!) that I tracked down a few years back. I was in charge of dessert for another one of our women only poker parties last night. Had to be pumpkin this I know, so I though I would adapt the carrot souffle into well, pumpkin souffle.
Verdict, tastes just like a pumpkin pie only no crust. Would I make this again? Perhaps. Only this time add a little brown sugar- make it worth missing a crust.
2 cans pumpkin puree
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
Preheat oven to 350 degrees.
Open and put pumpkin puree into a saucepan and heat over medium/high heat until heated through; put pumpkin into a large mixing bowl.
While pumpkin is still warm, add sugar, baking powder, vanilla, cinnamon, nutmeg and ginger. Beat with mixer until smooth.
Add flour and mix well; add beaten eggs and mix well.
Add margarine and beat well.
Pour mixture into a buttered 2-quart baking dish.
Bake at 350 degrees for 1 hour and 30 minutes or until the top is light golden brown.
Sprinkle lightly over the top with powdered sugar before serving.
I would certainly try this recipe, maybe crush up a few amaretti cookies and sprinkle over the top and a big dallop of cinnamon spiced whipped cream. Yum! Maybe I will be making this again!