By: Mike Shannon

Pumpkin Souffles

Pumpkin Soufflés 

Courtesy of Chef Mike Shannon

Makes filling for 8 Soufflés or one pie


3 large eggs, beaten

¾ cup light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon allspice

¼ teaspoon mace

1 ¾ cups fresh pumpkin puree or about 1 can of puree

½ cup heavy whipping cream

¼ cup orange juice, fresh squeezed

1 Tablespoon maple syrup

1 Tablespoon molasses

1 Tablespoon Cognac *

1 Tablespoon dark rum *

1 Tablespoon Grand Marnier *

1/2 teaspoon salt

1 cup whipped cream


In the Wolf Convection Steam Oven, set to 350° F on Convection Humid mode. Coat soufflé cups or ramekin with non-stick spray

In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir until well combined. Pour the mixture into the prepared ramekins and place on solid baking pan in rck position 2. Bake for about 20 to 25 minutes or until the filling is set.

Top with whipped cream.

*If cooking without alcohol, substitute 1/2 teaspoon non-alcoholic vanilla extract and a 1/4 teaspoon non-alcoholic orange extract