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Yield
6 servings

How to Make It

Step 1

Preheat oven to 375º.

Step 2

Lightly coat 6 (8-ounce) ramekins with cooking spray, and sprinkle evenly with 1 tablespoon granulated sugar.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; add 1/2 cup milk, stirring well with a whisk. Set aside.

Step 4

Combine 1/2 cup milk, 1/3 cup granulated sugar, and cream cheese in a medium saucepan. Cook over medium heat until cheese almost melts, stirring constantly. Stir in the flour mixture, and cook 2 minutes or until thick, stirring constantly. (Cheese may not appear completely melted.) Spoon mixture into a large bowl. Add cinnamon and next 5 ingredients (cinnamon through pumpkin); beat with a mixer at medium speed until smooth.

Step 5

Using clean beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Stir one-fourth of egg whites into the pumpkin mixture. Gently fold in remaining egg whites. Divide pumpkin mixture evenly among prepared ramekins. Place the ramekins on a baking sheet. Bake at 375º for 25 minutes or until soufflés are puffy and set. Sprinkle evenly with powdered sugar. Serve immediately.

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