Individual Pumpkin Souffles

Cooking Recipes Catalogue

These velvety smooth pumpkin custard cups are a stunning tribute to fall. Top with a little fat-free whipped topping for a guilt-free indulgence.

INGREDIENTS (for 8 servings):


  • Preheat oven to 300 degrees F. Lightly spray 8 4-ounce ramekins with nonstick spray.
  • In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups.
  • Bake 40 minutes or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.

  • Note:

    This recipe is optimal for Phase 2 of the South Beach Diet.