If you won't have a pumpkin pie, then you must have a pumpkin souffle this Thanksgiving. Nothing beats the light and fluffy yet custardy lightly spiced dessert with all the flavors of fall in a spoon full.
Table of Content
Are you a pumpkin person? I think there is something called 'pumpkin people' because there are those of us who love pumpkin so much we can use it in everything and then there are those (like my husband) who wonder why the 'pumpkin people' are so crazy about pumpkins.
What would you do if you don't wanna have pumpkin pie for dessert this Thanksgiving? Well, you can make this souffle. My kids will often ask for a souffle in winter because it's warm food on a cold winter weekend.
A good souffle should rice about 2 to 3 inches above the rim. It must have a golden crust on top but a moist creamy center. When you shake the souffle it will still jiggle from side to side. If you put a knife in the center of the souffle it will be wet, not runny. If it is dry as a cake means you've overbaked it.
Why make this souffle
- The recipe is simple and easy to make
- Most of the ingredients are pantry staples like eggs and milk along with easy to find pumpkin puree and pumpkin spice.
- There is no crust to make so it's easier than a pie or tart.
- You can make the batter ahead of time and whip the eggs just before baking.
- Serve it warm on a cold winter's day and your guests will thank you for keeping them warm.
Ingredients and substitutes
- Pumpkin Puree - I usually make my own homemade pumpkin puree. Well, there is so much pumpkin around these days so why not, plus it's more delicious! But you can definitely use canned pumpkin puree for this recipe. The can puree is not as thick as the one you see in the video but that does not matter because you will cook it down anyways.
- All-purpose flour - I use regular all-purpose flour but you can replace that with gluten-free flour or cornstarch as well.
- Large eggs - You do want large egg whites so the souffle had a good meringue base to puff up.
- Milk - I use regular full-fat milk. You can also use coconut milk if you want to skip on dairy.
- Cream cheese - If you want more pumpkin flavor, add more pumpkin puree but omit the cream cheese.
- Nutmeg - I have this as optional because often it's already included in the pumpkin spice, so some people may find it too much.
How to make pumpkin soufflé
- Oven - Preheat the oven to 350°F / 177°C / Gas Mark 3
- Ramekins - Butter and sugar 6 x 6-oz ramekins or 3 x 10-oz ramekins. Alternatively, you can use one large 6-inch ceramic baking pan for family-size souffle and adjust cooking time accordingly.
- Custard - In a heavy-bottom saucepan combine - egg yolks, half the sugar, and half the salt, cream cheese, pumpkin puree, vanilla, flour, milk. Cook over medium-low heat stirring continuously until thickened and reduced to ⅓ its original amount. Set aside to cool to just warm
Pro tip - keep the heat to medium-low otherwise the eggs will curdle. Thickening the custard will make sure the souffle is thick, not liquid when baked.
- Meringue - In a bowl of a stand mixer with the whisk attachment, whip together egg whites with the remaining sugar and salt until you have almost stiff peaks
Pro tip- add the sugar gradually to help whip a good volume in the meringue. - Assemble -Fold the cooled (barely warm) custard base with the prepared meringue. Divided between the prepared ramekins. Level the tops with a spoon.
- Bake - Place them on a baking tray, then bake for 20 to 25 minutes until lightly golden on top. The center will still be wobbly and custardy.
- Serve - These are served as soon as they come out of the oven. Dust with powdered sugar before you serve.
More pumpkin treats
- Chocolate Chip Pumpkin Bread or Chocolate Chip Pumpkin Cake
- Mini Pumpkin Cake Donuts or Cinnamon Sugar Pumpkin Donuts
- Ultimate Pumpkin Spice Cake or Moist Pumpkin Cream Cake Recipe
- Recipe for Pumpkin Waffles or Easy Pumpkin Dinner Rolls
- Pumpkin Pancakes or Chocolate Chip Pumpkin Pancakes
- See all pumpkin recipes or 30 plus pumpkin recipes
Frequently asked questions
This pumpkin souffle will stay in the fridge for up to 3 days. You can freeze it for up to a month as well.
Whip the egg whites to stiff peaks and gently fold them into the batter. Never open the door while the souffle is baking. A slight deflation in the souffle is normal.
A good souffle should rice about 2 to 3 inches above the rim.
It must have a golden crust on top but a moist creamy center.
When you shake the souffle it will still jiggle from side to side.
If you put a knife in the center of the souffle it will be wet, not runny. If it is dry as a cake means you've overbaked it.
It is important to whip the egg whites on low and increase speed gradually. If you whip the egg whites too quickly the batter can fall and crack.
Whip it to stiff peaks, then gently fold them into the batter - if you fold the egg whites too quickly losing volume the souffle will collapse or crack.
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Printable Recipe
Light and Fluffy Pumpkin Souffle Recipe
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Custard base
- 2 Eggs (separated)
- 2 tablespoon (24 g) White sugar (divided)
- ¼ cup (60 ml) Pumpkin puree
- 2 tablespoon Cream cheese (Or more pumpkin puree)
- 1 tablespoon Butter (melted)
- 2 tablespoon (30 g) All-purpose flour
- ¾ cup (180 ml) Milk
- 1 teaspoon Vanilla extract
- ¼ tsp Salt (divided)
- ½ tsp Pumpkin spice
- ¼ teaspoon Ground ginger ((optional) )
- ⅛ tsp Nutmeg (freshly grated)
Instructions
- Oven - Preheat the oven to 350°F/177°C/ Gas Mark 3
- Ramekins - Butter and sugar 6 x 6-oz ramekins or 3 x 10-oz ramekins. Alternatively, you can use one large 6-inch ceramic baking pan for family-size souffle and adjust cooking time accordingly.
- Custard - In a heavy-bottom saucepan combine - egg yolks, half the sugar, and half the salt, cream cheese, pumpkin puree, vanilla, flour, milk. Cook over medium-low heat stirring continuously until thickened and reduced to ⅓ its original amount. Set aside to cool to just warmPro tip - keep the heat to medium-low otherwise the eggs will curdle. Thickening the custard will make sure the souffle is thick, not liquid when baked.
- Meringue - In a bowl of a stand mixer with the whisk attachment, whip together egg whites with the remaining sugar and salt until you have almost stiff peaksPro tip- add the sugar gradually to help whip a good volume in the meringue.
- Assemble -Fold the cooled (barely warm) custard base with the prepared meringue. Divided between the prepared ramekins. Level the tops with a spoon.
- Bake - Place them on a baking tray, then bake for 20 to 25 minutes until lightly golden on top. The center will still be wobbly and custardy.
- Serve - These are served as soon as they come out of the oven. Dust with powdered sugar before you serve.
Recipe Notes & Tips
- Make sure all the ingredients are at room temperature
- Eggs are separated successfully when cold but they whip into beautiful meringue when warm. So separate them while cold and level them to get warm out on the counter.
- The custard must be cooked on medium to low otherwise the eggs will curdle.
- You can use gluten-free flour or cornstarch instead of all-purpose flour to make this a gluten-free dessert.
- How to know if the souffle is done? Insert a needle in the center of the souffle. The needle will be moist but with no trace of eggs or batter.
- Souffle must be served as soon as they are baked and at their best height.
- Unfortunately, the wonderful rise will deflate quickly within the first 3 minutes and that is normal. But, they are still delicious without that high rise.
- Ideally, a souffle can be served hot or cold. I like to serve this pumpkin souffle hot. But, I like to serve my chocolate souffle tart warm
- You can use oven-safe mugs or mini baking cups instead of ramekins.
You can also bake one large souffle in a ceramic baking dish and then spoon the souffle into individual serving plates. If you do bake one large souffle make sure to adjust baking times accordingly.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
swathi
That is perfect pumpkin souffle I need to try it, I am afraid of souffle's custard base, but this one looks delicious and it has cream cheese and pumpkin puree along with egg yolks.
Veena Azmanov
Thanks, Swathi. This one is really simple and easy
Melissa
This sounds divine, a perfect Fall dessert! And I too prefer a more custard middle so I think yours are perfect! Can't wait to see what other souffles you have to share with us.
Veena Azmanov
Thanks, Melissa. I love soft and smooth souffle centers.