ABOVE: Pumpkin soufflé. Of course, this is what it looks like after it had been frozen and popped into the oven to bake the next day.
11/25/2009
I realize it’s a little late for last-minute Thanksgiving menu additions, but I was testing out some pumpkin soufflés last night and thought it was worth a mention.
Even at this late hour, I haven”t decided what dessert I’d be going with on Thursday. I guess I’ll still make a pie, but this could be a lighter alternative at the end of a heavy meal.
I should have read the reader comments first, because basically everybody mentioned it was light on the pumpkin flavor and I concur.
But it’s definitely worth a shot, especially with the bourbon molasses sauce they recommend making.
READ THE RECIPE: Here
–CP
P.S. I made use of all the left over egg yolks in a custard-based ice cream to go with a chocolate cake for a coworkers birthday, but lets keep that a secret because it’s supposed to be a surprise.
