Tuesday, October 1, 2013

Pumpkin Crunch Souffle

With Canadian Thanksgiving Holiday weekend being almost 2 weeks away. I thought I would give you a post of my latest fall dessert creation. When Canadian Thanksgiving comes around here in the states it is always hard to get a Turkey. Yes we do have people out here that are real Turkey’s on the streets. However, to find the actual bird this time of year are few and far between. I generally order a Turkey about a month in advance however, this year with so much going on we are probably going to just have a smallCanadian Thanksgiving with just my husband and daughter so no need to order that huge Turkey I will just pick up breast and a couple drumsticks.
Pumpkin Crunch Souffle  Ingredients

4 eggs separated in 2 separate bowls
1 Large can of LIBBY'S 100% Pure Pumpkin (29 oz.)
1 1/2 cups heavy cream.
1 cup sugar
1 ½ tsp All Spice
1 tsp vanilla

Preheat oven to 350 degrees

Take eggs and Separate in 2 separate bowls.

Beat Egg Whites until stiff Peaks form

Next add Pumpkin to Egg yolks and blend together and heavy cream

Add Sugar, All Spice, and Vanilla until you get a creamy mixture like this.

Now take 1/2 of creamy pumpkin mixture and fold in to egg whites.

Now after that Mix last half of pumpkin into egg whites and pumpkin and place in individual soufle dish that has been sprayed with cooking spray.

Last top with crumble place in oven place in oven for 45 Minutes

Bon Appetite and Enjoy-

Sheila Fretz


  1. Hi Sheila, your interview over at Fudge Ripple was fantastic!

    Mmmm...your pumpkin crunch souffle sounds fabulous!

    Jenn/Rook No. 17

  2. oh sheila...you amaze me..every time! my mouth is watering. sorry it took me so long to get over here and comment...and to thank you for being part of tuesday night supper club. THANK YOU!!!