Dana Slatkin

Pumpkin Coconut Souffle

Pumpkin Coconut Souffle

Pumpkin Coconut Souffle

When Starbucks takes its Pumpkin Spice Latte off of the menu, I know the holidays are over. There’s a twinge of sadness in the air as the perfume of cinnamon, clove and nutmeg vaporizes into the winter months ahead. Time to start wearing my Apothia Gingerbread Spice Musk to perk up my spirits. I’ll also be simmering back-to-back batches of fresh Maple Pumpkin Butter — just for the whiff of it.

Why relegate pumpkin to the fleeting weeks of winter feasts? Cans of luscious purée are on supermarket shelves all year…and, with the twist of a can opener, the richly flavorful, vitamin-packed squash is at your service. A soufflé is my favorite guilt-free way to indulge in dessert. For this impressive yet painless dish, you need only master the art of egg separating: starting with a cold egg, whack it once on a flat surface so as not to fracture the shell, then gently rock the egg in your hand until the white drops away. These soufflés are as light as fluff, and the sweet spices sing under a scoop of vanilla ice cream, stewed figs or cherries, and chocolate sauce.

For a refreshingly tart variation, try Lemon Coconut Soufflés: substitute 1/4 cup fresh lemon juice and 2 tablespoons finely grated lemon zest for the pumpkin and spices, whisking them in with the butter in step 3. Let me know what you think!

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