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Mini Pumpkin Souffle Recipe

Mini Pumpkin Souffle is a popular American Dessert
Author :
 
On :
Thursday, 1 January, 1970
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 mini pumpkins, cut across the top (seeded and cleaned)
  • 1 Egg
  • 2 tbsp - Brown sugar
  • 1 cup - heavy Cream
  • 2 tbsp - powdered Sugar
  • 1 tbsp - Butter
  • 1/4 cup - chopped Pecans
  • 1/2 cup - graham cracker crumbs
  • 1/4 tsp - Cinnamon
  • 1 pinch Nutmeg
  • How to Make Mini Pumpkin Souffle:

    1. Rub the inside of each pumpkin with one tablespoon of brown sugar mixed with a pinch of cinnamon and a pinch of nutmeg.
    2. Mix together the cream, egg, powdered sugar, cinnamon and nutmeg and pour into pumpkins.
    3. Place the filled pumpkins or a cookie sheet and bake at 325 degrees Centigrade for 50 mins. Remove from oven.
    4. Mix together the butter, pecans, and graham crackers and sprinkle on top of the souffle.
    5. Return the pumpkins to the oven and bake 10 more minutes.





     

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