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Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.




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How would you rate this recipe?
  • stinkoidgmail
    26 NOV, 2015
    1. The list of ingredients has 3/4t salt. We are instructed to add the salt to the pumpkin mixture. Later, we are instructed to add the 1/2t remaining salt to the roux. From that, I conclude that we were intended to add only 1/4t of the salt to the pumpkin mixture. The recipe would be improved if that was made explicit. 2. We are instructed to use 6x10oz ramekins. I had more mixture than that. 3. We are told to add beaten whites to pumpkin, but the latter are in a medium saucepan. Reverse?
  • isabellaq33
    20 NOV, 2011
    I can't believe no one has written a review on this recipe!!! I made it 3 years ago for Thanksgiving and my family loved it so much it's become a staple at our Thanksgiving dinner since. I absolutely LOVE it!!! I love the anaglise is to die for.

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