Pumpkin Soufflé is what I make instead of traditional pumpkin pie. After a big dinner, I still wants something for dessert is to make Thanksgiving memories with with the last bite!
When the cooler months arrive, I start craving the comforting smell of pumpkin and warm spices drifting through the kitchen. There’s something about a cozy dessert baking in the oven that makes me want to put on a pot of coffee and linger around the table a little longer.
Did You Know?
Pumpkins are grown across North America, South America, Europe, Asia, Africa, and Australia. According to 2024 data reported by the United Nations Food and Agriculture Organization, and India is the world's largest producer, followed by China. The United States accounted for approximately 31.4% of worldwide import during 2024. Mexico supplied approximately 86% of U.S. imports but Illinois accounts for approximately 90% of U.S. pumpkin acreage dedicated to processing, including canned pumpkin used for pies. Making pumpkin a worldwide squash that is popular all over the world.
A Cozy Alternative to Pumpkin Pie
If making a soufflé sounds intimidating, take a breath! The process comes down to making a pumpkin base, whipping egg whites, and gently folding everything together.
The oven does the rest. Just have your spoons ready because soufflés are happiest served immediately. Their beautiful rise gradually settles as they cool, and that’s perfectly normal. For anyone who enjoys light desserts with plenty of seasonal flavor, this is a great alternative to a heavy slice of pie.
Pumpkin Souffle Recipe
A light and fluffy Pumpkin Soufflé with warm fall spices and a delicate texture. An easy, elegant dessert perfect for Thanksgiving or any fall gathering!
Makes: 6 individual soufflés
Prep time: About 25 minutes
Baking time: 18–23 minutes
Ingredients
- 1 tablespoon melted butter, for the ramekins
- 2 tablespoons all-purpose flour
- 1 can condense milk
- 1 cup plain pumpkin puree
- 2 large eggs, separated, at room temperature
- ½ teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar for serving
Ingredient tip: Use plain pumpkin puree, not pumpkin pie filling, which already contains sweetener and spices. If using fresh pumpkin, cook pumpkin until tender, puree it, and drain any excess moisture before measuring.
Instructions
Prepare the Ramekins
Heat oven to 375°F. Brush the insides of six 6-ounce ramekins with melted butter, using upward strokes along the sides. Sprinkle with extra granulated sugar, turning to coat, then tap out the excess. Place ramekins on a baking sheet. Butter gives a lovely coating, although cooking spray can be used in a pinch.
Pumpkin Base
Seperate eggs and place the egg yoke in the bowl. Gradually whisk pumpkin puree, condense milk, cinnamon, flour and salt.
Whip Egg Whites
Place the egg whites grease-free bowl. Using an electric mixer fitted with a whisk attachment, beat on medium speed until soft peaks form. Increase to high speed and beat just until glossy stiff peaks form. Stop before the whites look dry or clumpy.
Fold Gentlly
Stir one-third of the egg whites into the pumpkin base to loosen it. Using a rubber spatula, gently fold in the remaining egg whites. Sweep down the side of the bowl and lift the mixture over itself, rotating the bowl as you go. Stop when no large white streaks remain.
Pour
Divide the batter among the prepared ramekins, leaving about ½ inch of space at the top. Wipe any drips from the inside of the rim.
Bake
Bake for 18–23 minutes, until puffed, golden brown on top, and just set with a slight wobble in the center. Avoid opening the oven during the first 15 minutes. Serve immediately with a little bit of whipped cream on top.
Little Tips for a Beautiful Rise
- Be gentle when folding. Keeping air in the egg whites is the best way to encourage a fluffy soufflé.
- Skip the water bath. These soufflés bake directly on a baking sheet; they aren’t custards that need gentle steaming.
- Stick with ramekins. A pie pan changes the depth and baking time, so it isn’t a direct substitute.
- Use regular sugar for this version. An artificial sweetener may affect the structure, especially in the whipped whites.
More Thanksgiving Recipes
My favorite part is that first spoonful while everything is still warm. Add a cup of coffee, pull up a chair, and let dessert be a reason to stay at the table a little longer. It's very inexpensive to make and so easy to put together which is what I like on thanksgiving. I pop it in the open when we are having dinner so it's nice and warm with a little whip cream. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in America, "Happy Thanksgiving."
Pumpkin Souffle Recipe
Ingredients
- 1 tablespoon melted butter for the ramekins
- 2 tablespoons all-purpose flour
- 1 can condense milk
- 1 cup plain pumpkin puree
- 2 large eggs separated, at room temperature
- ½ teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar or whip cream for serving
Instructions
Prepare the Ramekins
- Heat oven to 375°F. Brush the insides of six 6-ounce ramekins with melted butter, using upward strokes along the sides.
- Sprinkle with extra granulated sugar, turning to coat, then tap out the excess. Place ramekins on a baking sheet. Butter gives a lovely coating, although cooking spray can be used in a pinch.
Pumpkin Base
- Seperate eggs and place the egg yoke in the bowl. Gradually whisk pumpkin puree, condense milk, cinnamon, flour and salt.
Whip Egg Whites
- Place the egg whites grease-free bowl. Using an electric mixer fitted with a whisk attachment, beat on medium speed until soft peaks form. Increase to high speed and beat just until glossy stiff peaks form. Stop before the whites look dry or clumpy.
Fold Gently
- Stir one-third of the egg whites into the pumpkin base to loosen it. Using a rubber spatula, gently fold in the remaining egg whites.
- Sweep down the side of the bowl and lift the mixture over itself, rotating the bowl as you go. Stop when no large white streaks remain.
Pour
- Divide the batter among the prepared ramekins, leaving about ½ inch of space at the top. Wipe any drips from the inside of the rim.
Bake
- Bake for 18–23 minutes, until puffed, golden brown on top, and just set with a slight wobble in the center. Avoid opening the oven during the first 15 minutes. Serve immediately with a little bit of whipped cream on top.
Notes
- Be gentle when folding. Keeping air in the egg whites is the best way to encourage a fluffy soufflé.
- Skip the water bath. These soufflés bake directly on a baking sheet; they aren’t custards that need gentle steaming.
- Stick with ramekins. A pie pan changes the depth and baking time, so it isn’t a direct substitute. Use regular sugar for this version. An artificial sweetener may affect the structure, especially in the whipped whites.
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