Do you ever find yourself wondering what you’ll do with that extra can of pumpkin? I have just the recipe for you! This is a savory Pumpkin Soufflé and the maple bacon bits add just a touch of salty sweetness. Yep, that’s right. Bacon! There is nothing wrong with bacon. While it’s not something you should eat on a daily basis, it can be a nice treat. Just be sure and look for a good quality bacon that is antibiotic, hormone and nitrate free. This soufflé would make a nice side to your Thanksgiving turkey. The recipe takes a bit more time than the usual Friday posts but it’s not difficult. Just be sure to fold in the egg whites versus stirring them in. This will keep them from deflating and give you the light and fluffy texture that make these so darn delicious. Use a large wooden spoon and slice straight down till you touch the bottom of the bowl then scoop from the bottom and fold over on the top, turning the bowl a quarter-turn as you go. You don’t want the mixture completely smooth – a few lumps left is the perfect combination.
5 slices of bacon, diced small
2 tbsp Maple Syrup
3 tbsp whole wheat flour
2 tbsp melted butter
1 15 oz. can of Pumpkin Puree
1 cup of freshly grated parmesan cheese
1 egg, beaten
1/4 tsp fresh nutmeg
8 egg whites
Pinch of salt
Place the bacon in a small skillet and cook over medium high heat till crisp. Remove bacon with a slotted spoon and discard greases. Place bacon back in the skillet with syrup. Bring syrup to a boil then remove from heat and set aside. Butter and flour the 6 dishes and set aside. Preheat oven to 425 degrees. In a large bowl, combine the pumpkin, cheese, egg and nutmeg. Using your electric mixer with whisk attachment, whisk the egg whites and salt on high speed until stiff. They’ll hold their shape when you remove the whisk. Fold about 1/3 of the mixture into the pumpkin mixture then gently fold in the rest. Spoon pumpkin mixture into dishes about half way up the side. Smooth the tops then place them on a baking sheet. After twenty minutes in the oven, lower the heat to 375 degrees and bake for an additional 10 minutes. These will rise but not much over the tops of the dish. Divide bacon bits evenly among the soufflés and serve immediately.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. With a background of more than twenty years in publishing, she is founder of The Goodness and Grace Company. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.