Pumpkin Souffle

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1 hour 6 Servings Print RecipeEmail Recipe


3cuppumpkin purée
2teaspoonunsalted butter
1cupall-purpose flour
1cupmild cheddar cheese (grated)
1⁄4cupparmesan cheese (freshly grated)
6 eggs (separated)
1tablespoonlemon zest (grated)
 pinchdried savory (crumbled)
 pinchdried marjoram (crumbled)


Heat oven to 400F. Butter a 12 x 9-inch baking dish, using the 2 teaspoons unsalted butter.

Combine 3 cups pumpkin purée, the flour, cheddar cheese, grated Parmesan, egg yolks, milk, lemon zest, salt, savory, and marjoram in large bowl; whisk until smooth.

Beat egg whites in large mixer bowl until stiff peaks form. Fold one fourth of the whites into pumpkin mixture. Gently fold in remaining whites, scraping bottom and sides of bowl occasionally. Turn batter into prepared baking dish; bake until lightly browned and puffed, about 35 minutes. Serve immediately.

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