Trader Joe’s Pumpkin Soufflés

Trader Joe's Pumpkin Soufflés

While riding home from work, I wrote the bulk my previous post (about peanut butter oat bars), in a journal. The post was much shorter than I expected, but it felt like I was writing something. It was so tedious to write by hand that I completely forgot how tiring it can be. Although some may say it’s therapeutic and cathartic, I find typing on a keyboard much more enjoyable. (I am typing this entry by hand, and I already feel tired after writing one sentence. Thank you for all the modern conveniences. It’s so easy for us to take these conveniences as a given. But anyway, I imagine you’re interested in the soufflés…

Prior to this blog post, I’m not sure if I could have told you precisely what a “soufflé” is. Something sort of puffy came to mind when I heard the word, but I don’t think I knew what it was made of or what it tasted like or anything. I suppose not knowing the properties of a traditional soufflé gave me somewhat of a disadvantage when it came to comparing and contrasting a pumpkin soufflé with a usual one. It’s not important, because I am a foodie-hack and know what he loves and doesn’t. This blog is all about that.

Here’s what I came up with in a Google search about souffles:

souf fle /ˈso͞ofəl/
Noun: A low, muffled or blowing sound that is heard through a stethoscope.

Wow! Pumpkin indeed must have transformed these strange murmurs into something different entirely. These souffles are more like baking pastries than making sounds within the body (though some may make such sounds after being consumed). Ah, but silly me—these are soufflés, not souffles. The accent over the “e” makes all the difference, even if it does slow down my typing, hitting “alt+0233” every time I type the word “soufflé.” It’s still much faster than writing by hand, so I won’t complain about the alt commands…at least not until there’s some kind of app that reads your mind every time you want to type a letter with an accent as opposed to the organic, non-accented version.

But seriously though, apparently, a soufflé is a cupcake-like pastry of sorts that puffs up while you bake it and then deflates like a cheap children’s jumping castle at a frat party once you take it out of the oven. These should be baked in cupcake pans for 25 mins according to the box. We didn’t have cupcake pans so we baked them on a regular baking plate. They took 40 minutes for us—perhaps for want of the proper culinary tools. They were still quite squishy in their middle. That was how I liked them. They are similar to warm bread pudding texture-wise. They Savour like pumpkin pie filling. That, unless you are like my friend, who, when asked about pumpkin pie, once stated, “Um… yeah, like, vegetables as desserts,” is a good flavor.

My big complaint with the Pilgrim Joe’s Pumpkin Ice Cream was that it tasted like pumpkin pie, but lacked the duality of textures featured in pumpkin pie: bread and puddingy filling. Well, this product was sorta like a combo of both of those textures, more greatly resembling the former on the outside, where it was cooked better, and more greatly resembling the latter on the inside, where it was slightly more raw. You can have pumpkin pie-like taste with this product. It has a little bit more texture complexity, which is a win in my book. It deserves 4 stars.

My score may have been slightly lower but my wife liked the texture and the flavor. We are not certain why. They were just not her favorite. She gave them a paltry two stars. This is too low. These should not be less than a 6. They will be exactly that.

The bottom line: 6 stars out of 10.