Yes – Buttered Rum Pumpkin Souffles! And as promised last week in my Grand Marnier Orange Pumpkin Recipe I show the easier way to cook a pumpkin without hacking away! But before getting into the recipe I feel obligated to give a few disclaimers & advice:
1. Souffle? No – it’s not really a souffle. I’m a trained Pastry Chef & feel obligated to all the classically trained French Chefs out there to make sure I point that out. But it has a similar texture (extremely moist cake-like), is baked in ramekins & since I made this recipe up as I went along – I couldn’t figure out a better name.
2. Healthy? Yes – even though it contains butter, cream, brown sugar & booze. I don’t believe in “fake” ingredients & this recipe makes 8 portions so when divided out there are very appropriate amounts of these ingredients per portion. And the health benefits of pumpkin are incredible.
3. Easy Preparation? Sort of…it does not take any particular culinary ability to prepare these – but it is a little more time consuming & equipment heavy compared to most recipes I post. My goal is to make healthy eating easy for my readers – but every once in a while I think it’s fun to raise the bar a bit. And with Thanksgiving around the corner I figured it was the perfect time.
4. Savory or Sweet? A little of both – so it’s versatile. Personally, I think it makes a better side dish as it’s only slightly sweet – perfect for your T-Day Table. But if you’re concerned about being tempted by too many rich desserts, this will make a nice, healthy, filling alternative.
Okay – enough said – let’s get cooking!
First you need to remove any decals your children may have used to decorate your pumpkin. (And sorry – if you have painted pumpkins, I don’t think you should roast them…).
Now we need to prepare the pumpkin for roasting – so PREHEAT OVEN TO 375 DEGREES. Then slice the pumpkin in half & clean out the pulp & seeds. Place each side facing up on a cookie sheet.
DRIZZLE 1-2 T. CANOLA or SAFFLOWER OIL ON THE EXPOSED PUMPKIN FLESH. SPRINKLE WITH 1 T. CINNAMON & SALT & PEPPER. RUB IT ALL OVER THE SURFACE OF THE PUMPKIN.
NOW FLIP YOUR PUMPKIN HALVES OVER & PLACE IN THE PREHEATED 375 DEGREE OVEN. This is a key step to Roasting Pumpkin (or any squash) because the steam that is created underneath is what cooks it thoroughly.
BAKE FOR 60-75 MINUTES. You know it is ready when the outside skin is darker & it feels very soft to the touch. Let it cool for about 5-10 minutes until you can touch the pumpkin without burning your hands.
Now it’s time to PEEL THE PUMPKIN. The skin is so soft, all you need to do is take a small knife under the skin & cut away.
THE FIRST PHASE IS DONE – YAHOO!! Now it’s time to make the Rum Runner Pumpkin Souffles!
PLACE THE FOLLOWING IN A STAND-UP MIXER WITH THE WHISK ATTACHMENT (or large bowl to use an electric beater):- Roasted Pumpkin Flesh - 2 Eggs - 2 T. All-Purpose Flour - 1/2 c. Wheat Germ - 1 t. Baking Soda - 2 T. Unsalted Butter - 4 T. Heavy Cream - 2 T. Brown Sugar - 1/2 c. Dark Rum
You need to beat all of these ingredients at high speed for a full 2 minutes in order to get air into the eggs & cream. HOWEVER, start at a low speed as the mixture is extremely loose. If you are using a stand-up mixer, it would be wise to place a dish towel over the top of the mixer once you hit the high speed in order to save yourself from a lot of clean-up!
Once all the ingredients are combined, place evenly into 8 ramekins – an ice cream scoop works well for this. Sprinkle the tops with a pinch of brown sugar – & if desired some whole or chopped pecans would be delicious (unfortunately I didn’t have any on hand!).
BAKE AT 375 FOR 30-45 MINUTES. Once the tops are golden brown – they are done. (As you can see – I left mine in for a few minutes longer so they got a little extra brown – but were still quite delicious!)
Let me know how it goes – or if you have any questions before you dive in!