Easy and Light Pumpkin Souffle
Delight your taste buds with this *Easy and Light Pumpkin Soufflé*, a perfect balance of airy elegance and the cozy flavors of fall. Made with unsweetened pumpkin purée, warm spices like cinnamon and nutmeg, and a touch of vanilla, this irresistibly fluffy dessert is both simple to prepare and stunning to serve. Master the art of soufflé with step-by-step instructions that guide you through folding airy, stiff egg whites into a lightly spiced pumpkin base for that signature rise. With a quick prep time of just 20 minutes, these individual soufflés bake to perfection in under half an hour, making them an impressive yet approachable treat for any dinner party or holiday gathering. Serve warm and sprinkle with powdered sugar for a picture-perfect finish that’s sure to wow your guests. Keywords: easy pumpkin soufflé, light pumpkin dessert, fall dessert recipes, how to make pumpkin soufflé.
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Recipe Information
Ingredients
- 1 cup Unsweetened pumpkin puree
- 0.3333 cup Granulated sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons All-purpose flour
- 0.5 cup Milk
- 2 pieces Large egg yolks
- 3 pieces Large egg whites
- 0.25 teaspoon Cream of tartar
- 1 tablespoon Powdered sugar (optional, for dusting)
- 1 tablespoon Butter (for greasing ramekins)
Instructions
Preheat the oven to 375°F (190°C). Grease four 6-ounce ramekins with butter and coat them lightly with granulated sugar. Tap out any excess sugar and set aside.
In a medium saucepan over medium heat, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, salt, and vanilla extract. Heat until the mixture is warm and fragrant, about 2-3 minutes.
Sprinkle the flour into the pumpkin mixture while whisking constantly to avoid lumps. Gradually add the milk in a steady stream while whisking. Cook for about 2-3 minutes, stirring frequently, until the mixture thickens slightly. Remove the pan from the heat and allow it to cool for 5 minutes.
Whisk the egg yolks into the cooled pumpkin mixture until fully incorporated. Set aside.
In a clean and dry mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form, about 2-3 additional minutes.
Gently fold 1/3 of the egg whites into the pumpkin mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches, being cautious not to deflate the batter.
Divide the soufflé batter evenly among the prepared ramekins. Smooth the tops with a spatula and run your thumb around the rims of the dishes to promote an even rise.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are golden brown on top. Avoid opening the oven door during the baking process.
Remove the soufflés from the oven and serve immediately. Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 22.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
