Sweet & Savory Mini Pumpkin Soufflés

Sweet & Savory Mini Pumpkin Soufflés
Makes:
6
soufflés
Prep Time:
20
minutes
Total Time:
60
minutes
based on 1 reviews
2
Sweet & Savory Mini Pumpkin Soufflés are perfect for holiday entertaining and may be used as a side or even a dessert.

Recipe provided with permission of the distributors of Baker's Secret®, World Kitchen, LLC

In this recipe:

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Ingredients:

  • 1 Baker’s Secret® Mini Fluted Tube Pan
  • 3 tablespoons butter, divided
  • 1 cup finely diced onion
  • 1/2 teaspoon dried thyme
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 6 tablespoons packed brown sugar, divided
  • 1 1/2 teaspoons orange zest
  • 1/2 teaspoon salt
  • 4 cups (4 oz.) 1/2-inch bread cubes (soft French bread or Challah)
  • 1/2 cup dried cranberries
  • 2 tablespoons orange juice

Directions:

PREHEAT oven to 350° F.

MELT 1 tablespoon butter in a skillet over medium-high heat. Add onions and thyme; sauté until softened and golden brown, stirring often, about 10 minutes.

STIR pumpkin, milk, eggs, 3 tablespoons brown sugar, zest and salt until smooth. Mix in bread cubes and onions.

COMBINE remaining 2 tablespoons butter, cranberries and orange juice. Cover with lid or vented plastic wrap and microwave on high 1 minute; let stand 2 minutes to soften berries. Stir in brown sugar. Using Baker's Secret® Mini-Fluted Tube Pan, divide mixture between 6 mini flutes, arranging cranberries around edge of cups; spoon pumpkin mixture over cranberries.

BAKE 30 to 35 minutes until puffy and pick inserted in center comes out clean. Immediately run a silicon or soft spatula around edge of flutes to loosen soufflés. Place a tray over pan and invert. Serve warm.

NOTE: Soufflés can be refrigerated up to 12 hours before baking. Increase bake time 10 minutes.


Reviews:

Review This Recipe

Sweet & Savory Mini Pumpkin Souffles

 Star(s)

ROSEMARY MARK from WALNUT CREEK, CA

This is a great sidedish for turkey. It's perfect for entertaining because it can be made several hours ahead and baked just before serving. The savory pumpkin is delicious and the cranberries make it festive.

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Review This Recipe
  •  Star(s)

    Sweet & Savory Mini Pumpkin Souffles

    ROSEMARY MARK from WALNUT CREEK, CA

    This is a great sidedish for turkey. It's perfect for entertaining because it can be made several hours ahead and baked just before serving. The savory pumpkin is delicious and the cranberries make it festive.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Sweet & Savory Mini Pumpkin Soufflés

    Ingredients

    • 1 Baker’s Secret® Mini Fluted Tube Pan
    • 3 tablespoons butter, divided
    • 1 cup finely diced onion
    • 1/2 teaspoon dried thyme
    • 1 cup LIBBY'S® 100% Pure Pumpkin
    • 1 cup NESTLÉ® CARNATION® Evaporated Milk
    • 2 large eggs
    • 6 tablespoons packed brown sugar, divided
    • 1 1/2 teaspoons orange zest
    • 1/2 teaspoon salt
    • 4 cups (4 oz.) 1/2-inch bread cubes (soft French bread or Challah)
    • 1/2 cup dried cranberries
    • 2 tablespoons orange juice

     

    Directions

    PREHEAT oven to 350° F.

    MELT 1 tablespoon butter in a skillet over medium-high heat. Add onions and thyme; sauté until softened and golden brown, stirring often, about 10 minutes.

    STIR pumpkin, milk, eggs, 3 tablespoons brown sugar, zest and salt until smooth. Mix in bread cubes and onions.

    COMBINE remaining 2 tablespoons butter, cranberries and orange juice. Cover with lid or vented plastic wrap and microwave on high 1 minute; let stand 2 minutes to soften berries. Stir in brown sugar. Using Baker's Secret® Mini-Fluted Tube Pan, divide mixture between 6 mini flutes, arranging cranberries around edge of cups; spoon pumpkin mixture over cranberries.

    BAKE 30 to 35 minutes until puffy and pick inserted in center comes out clean. Immediately run a silicon or soft spatula around edge of flutes to loosen soufflés. Place a tray over pan and invert. Serve warm.

    NOTE: Soufflés can be refrigerated up to 12 hours before baking. Increase bake time 10 minutes.

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