Pumpkin Souffle
Elevate your dessert game with this airy and indulgent Pumpkin Soufflé—a perfectly spiced fall treat that’s both elegant and surprisingly simple to make. Featuring velvety pumpkin purée, a hint of cinnamon and nutmeg, and a fluffy, cloud-like texture thanks to whipped egg whites, this seasonal showstopper is baked to golden perfection in individual ramekins. The soufflés rise beautifully in the oven, offering a dramatic presentation dusted with powdered sugar. With just 20 minutes of prep time and a satisfying blend of warm spices, this dessert is perfect for cozy gatherings or special occasions. Serve these delicate soufflés straight from the oven for the ultimate melt-in-your-mouth experience that showcases the best of autumn flavors.
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Recipe Information
Ingredients
- 1 cup pumpkin puree
- 0.5 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.5 cup milk
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs, separated
- 0.25 teaspoon cream of tartar
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins and sprinkle them with a thin coating of granulated sugar. Set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture forms a paste.
Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat and stir in the pumpkin puree, sugar, cinnamon, nutmeg, salt, and vanilla extract. Mix until smooth and let cool for 5 minutes.
Add the egg yolks, one at a time, to the cooled mixture, stirring well after each addition. Set this base mixture aside.
In a clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually increase the speed to high and continue beating until stiff peaks form.
Gently fold one-third of the whipped egg whites into the pumpkin mixture to lighten it. Then fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Divide the soufflé batter evenly among the prepared ramekins, filling them about 3/4 full. Gently tap each ramekin on the counter to remove any air bubbles.
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. Do not open the oven door while baking.
Remove the soufflés from the oven and immediately dust them with powdered sugar. Serve warm and enjoy!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 32.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 274 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.
