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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!
Prep Time25 minutes
Cook Time23 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 370kcal
Author: Lizzy Cascalheira

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.

Nutrition

Serving: 6g | Calories: 370kcal | Carbohydrates: 33g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 358mg | Sodium: 229mg | Potassium: 654mg | Fiber: 8g | Sugar: 9g | Vitamin A: 38960IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 6mg