This pumpkin soufflé is light and fluffy, making it a perfect dish for fall. With creamy pumpkin and warming spices, it’s like a cozy hug in a bowl!
I love how easy it is to impress friends with this dish. Just whip, fold, and bake—voila! Plus, it’s like dessert pretending to be a side dish. Yum! 😋
Key Ingredients & Substitutions
Pumpkin Puree: You can use store-bought canned pumpkin puree for convenience. If you prefer fresh, roast a sugar pumpkin, then scoop and mash the cooked flesh.
Eggs: Separating the eggs is key for a light soufflé. For a vegan option, try using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites.
Sugar: Granulated sugar works best, but you can swap with coconut sugar for a more natural sweetener. Just note that it might change the color slightly.
Pumpkin Pie Spice: If you don’t have it, combine cinnamon, nutmeg, and ginger in equal parts to mimic the spice blend.
Cream of Tartar: This helps stabilize the egg whites. You can skip it if you don’t have any, but your soufflé may not rise as much.
How Do I Properly Fold Egg Whites into the Mixture?
Folding in the egg whites is crucial for that airy texture. Here’s how to do it right:
- Start by adding a third of the egg whites into the pumpkin mixture to lighten it. Use a spatula and gently mix in a figure-eight motion.
- Once combined, add the rest of the egg whites. Be gentle to avoid deflating the mixture. The goal is to maintain airiness!
- Fold until you no longer see white streaks, but don’t overmix.
This technique can take some practice, but with a light touch, you’ll get there!
How to Make Pumpkin Soufflé
Ingredients You’ll Need:
For the Soufflé:
- 3/4 cup pumpkin puree (canned or homemade)
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 2 tbsp all-purpose flour
- 1/4 cup milk
For the Topping:
- Powdered sugar for dusting
- Whipped cream for topping (optional)
How Much Time Will You Need?
This pumpkin soufflé recipe takes about 15 minutes of prep time, plus an additional 18-22 minutes for baking. Make sure to serve them right after baking for the best puff and texture!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Ramekins:
Start by preheating your oven to 375°F (190°C). While the oven is heating, butter four 6-ounce ramekins generously and sprinkle granulated sugar inside each one, tapping out the excess to coat the bottom and sides.
2. Prepare the Milk and Flour Mixture:
In a medium saucepan, combine the milk and flour. Whisk them together and cook over medium heat. Keep stirring constantly until the mixture thickens, which should take about 2-3 minutes. Once thickened, remove it from the heat and allow it to cool slightly.
3. Mix the Egg Yolks:
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is smooth and pale in color. This will give your soufflé a nice sweetness and base.
4. Add Pumpkin and Spices:
Next, blend the pumpkin puree, pumpkin pie spice, vanilla extract, and salt into the egg yolk mixture. Then, fold in the slightly cooled milk-flour mixture until everything is well combined. You want a homogeneous mix that is smooth and creamy.
5. Beat the Egg Whites:
In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add in the remaining 1/4 cup of sugar as you continue to beat until stiff peaks form. The egg whites should be glossy and stand tall when you lift the mixer out of the bowl.
6. Fold in the Egg Whites:
Carefully fold one-third of the beaten egg whites into the pumpkin mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the mixture, as it’s the air in the egg whites that gives the soufflé its lift!
7. Fill the Ramekins:
Evenly divide the soufflé mixture among the prepared ramekins, filling them nearly to the top. This will allow enough room for the soufflés to rise nicely in the oven.
8. Bake:
Place the ramekins on a baking sheet and bake them in the preheated oven for 18-22 minutes. They should rise beautifully and have a lovely golden brown top.
9. Dust and Serve:
Once out of the oven, dust the tops of the soufflés with powdered sugar. If you like, add a dollop of whipped cream for an extra touch of creaminess!
10. Enjoy!
Serve your pumpkin soufflé immediately for the best texture. Enjoy the light, fluffy, and flavorful treat that is perfect for any pumpkin lover!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a sugar pumpkin until tender, then scoop out the flesh and mash it. Just make sure it’s completely smooth for the best texture in your soufflé.
How Do I Store Leftovers?
If you have any leftovers (though they’re best fresh!), store them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but keep in mind they may not puff up as much the second time!
Can I Make This Recipe Ahead of Time?
While soufflés are best served immediately, you can prepare the pumpkin mixture a few hours ahead and store it in the fridge. Beat the egg whites just before baking to ensure they remain fluffy.
What If My Soufflé Doesn’t Rise?
There are a few reasons this could happen: not enough air was whipped into the egg whites or the baking temperature wasn’t high enough. Be sure to beat your egg whites to stiff peaks and check your oven temperature with a thermometer to ensure it’s accurate.