Pipper’s Recipe Recommendations: Halloween recipe for pumpkin soufflé

Halloween recipePipper loves cooking up dramatic dishes and this Halloween recipe fits the bill. Soufflés offer that extra bit of theater in their cooking and presentation. You can give that Halloween pumpkin another dramatic life (or just use the canned pumpkin meat and save yourself loads of time!) and cook up these clouds of sweetness and spice. The suggested topping of Mocha Sauce is a nice addition to this Halloween recipe. Pumpkins are full of beta-carotene, which turns into Vitamin A in the body. Good-for-you food. And soufflés? There are just good fun.


Serves 6 to 8   (3” – 4” ramekins)

4 tablespoons unsalted butter plus more for ramekins
1/2 cup sugar plus more for ramekins
3/4 cup 2 % milk
3 tablespoons flour
3 egg yolks
1/2 cup cooked and puréed fresh or canned pumpkin
2 tablespoons port wine (optional)
1/4 teaspoon ground ginger
1 teaspoon cinnamon
6 egg whites

Preheat oven to 425° F
1.       Using your finger or a paper towel, grease the ramekins with butter. Coat with sugar. Set aside.
2.       In a medium saucepan over medium high heat, bring the milk to a beginning boil. Be careful not to burn.
3.       In a large saucepan over medium heat, melt the butter. Add the flour and mix to combine, cooking for around 1 minute. Slowly add the milk, mixing to combine. Continue stirring as it thickens for another minute or two. Remove from heat.
4.       Mix in the egg yolks, one at a time. Add the pumpkin purée, wine and spices. Mix well.
5.       In the bowl of a pastry mixer or food processor, whip the egg whites. Once soft peaks begin to form, slowly add the sugar until the whites hold firm peaks.
6.       Using a spatula, gently fold the whites into the pumpkin mixture until they are
thoroughly combined.
7.       Fill the ramekins 2/3 full. Bake in oven for 12 to 15 minutes. Be careful not to burn tops. Serve with Mocha Sauce (see below).
8.    Make a slit in each and spoon in a little of the sauce.

Mocha Sauce

1 tablespoon freeze-dried coffee crystals
approximately 6 ounces bittersweet chocolate separated into small chunks
1 1/2 tablespoons butter
1/3 cup water
2 tablespoons sugar

1.       Fill the bottom of a double boiler or a small heavy-duty baking pan half way up with water and bring it to a boil.
2.       Reduce the heat to maintain a simmering boil.
3.       In the top of the double boiler or a small heavy duty sauce pan that will fit into your pan, place all the ingredients and stir as the mixture melts and combines. It should take 2 to 4 minutes to attain a thick and creamy consistency. Now you’re ready to rock and roll. Dip, dunk, pour, ladle to your heart’s content. Or until it’s gone!

Yield approximately 3/4 cup

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