Name: Pumpkin Souffle Recipe
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 tablespoon fine sugar; 3 eggs, divided; ½ tablespoon corn starch (corn flour); ½ cup pumpkin puree (not pie filling); 2 tablespoons brown sugar; ¼ cup milk; ¼ teaspoon cinnamon; ⅛ teaspoon ground ginger; ⅛ teaspoon nutmeg; ¼ teaspoon salt; 1 pinch allspice; ½ teaspoon vanilla extract; ¼ cup fine sugar

If you’re ready to wow your family or guests with something light, fluffy, and bursting with cozy fall flavors, then this Pumpkin Souffle Recipe is exactly what you need. I absolutely love how this dessert feels both impressive and surprisingly easy to make, even if you’ve never made a souffle before. Stick with me, and I’ll share all the little tricks that make this soufflé rise gloriously every time!

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Why You’ll Love This Recipe

Light and Fluffy Texture: The delicate folding technique results in a souffle that practically melts in your mouth.
Perfect Pumpkin Flavor: Real pumpkin puree combined with warm spices gives you that authentic autumn vibe.
Quick and Simple Prep: You don’t need hours—just about 30 minutes from start to finish.
Impress Without Stress: It looks fancy but is beginner-friendly with the right tips.

A white ramekin holds a small, round baked dish with a light golden-brown top sprinkled lightly with powdered sugar. A spoon lifts one scoop of the soft, fluffy, spongy interior, showing a slightly moist and textured inside with a warm tan color. In the blurry background, there are two more white ramekins with similar baked dishes and an orange fruit partially visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Souffle, pumpkin souffle recipe, fluffy pumpkin dessert, fall pumpkin dessert, easy pumpkin souffle

Ingredients You’ll Need

These ingredients come together beautifully to create the perfect souffle. Real pumpkin puree gives it that rich, natural flavor—skip the canned pie filling here, which is much sweeter and less suitable. Also, fresh eggs really make a difference in getting those perfect peaks in the whites.

Flat lay of three whole uncracked brown eggs with smooth clean shells, a small pat of golden butter on a white ceramic plate, a small white bowl of bright orange pumpkin puree, a small white bowl of fine white sugar, a small white bowl of light brown soft brown sugar, a small white bowl of creamy white milk, a small white bowl of fine pale yellow corn starch powder, and tiny piles of ground cinnamon, ground ginger, ground nutmeg, and a pinch of allspice each gracefully arranged on a simple white ceramic dish, all ingredients fresh and natural, perfectly symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Souffle, pumpkin souffle recipe, fluffy pumpkin dessert, fall pumpkin dessert, easy pumpkin souffle

Butter: For greasing the ramekins to help the souffle rise evenly without sticking.
Fine sugar: I use fine sugar here because it dissolves quickly and helps with the souffle’s lovely crust.
Eggs: You’ll be separating these, and room temperature eggs whip up much better.
Corn starch (corn flour): This helps to stabilize the yolk mixture and gives the souffle that nice texture.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
Brown sugar: Adds a beautiful depth of sweetness and a bit of molasses undertone.
Milk: Just a little to help loosen the pumpkin mixture.
Spices (cinnamon, ginger, nutmeg, allspice): These warm spices make the pumpkin pop and smell heavenly.
Salt: Balances the sweetness and enhances all the flavors.
Vanilla extract: Adds that subtle background sweetness and aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to play around with this Pumpkin Souffle Recipe depending on the season or occasion. Feel free to personalize it a bit—souffles are surprisingly versatile!

Variation: For a richer twist, try folding in some finely chopped toasted pecans for a subtle crunch; my family especially loves this during the holidays.
Dairy-Free Option: Use almond or oat milk instead of regular milk and swap butter for coconut oil with great success.
Spice it Up: Increase the ginger and add a pinch of cayenne for a gentle heat that pairs wonderfully with pumpkin.
Sweetness Level: Adjust brown and fine sugar amounts to make it more or less sweet according to your taste.

How to Make Pumpkin Souffle Recipe

Step 1: Prep Your Ramekins Like a Pro

Start by preheating your oven to 375°F (190°C) and getting your eggs to room temperature—that’s key for maximum volume when whipping. Melt a tablespoon of butter and use it to thoroughly brush your ramekins. Then, spoon in some fine sugar, tilt and rotate the ramekin so the sugar sticks to all sides. After coating, tap out any excess sugar. This step helps create a delicate crust that the souffle can climb up as it bakes. I like using four small ramekins about 3½ inches wide and 2 inches deep; they give perfect individual portions with a nice rise.

Step 2: Whisk the Yolks with the Pumpkin Mixture

Separate the egg whites into a clean, dry bowl and the yolks into another bowl. Add corn starch into the yolks and whisk until fully incorporated—that helps stabilize the base. Next, combine pumpkin puree, milk, brown sugar, spices, salt, and vanilla in a small saucepan, warming gently until the sugar dissolves and the mixture simmers. This step helps bring out the flavors and slightly thickens the mixture so it won’t sink to the bottom. Then, temper your yolks by slowly whisking in a little of the warm pumpkin mixture, stirring constantly to avoid scrambling. Gradually add more pumpkin mix until fully combined.

Step 3: Beat the Egg Whites to Glossy Peaks

Using a clean whisk or mixer, beat the egg whites on medium-low speed until they reach medium-firm peaks—this means when you lift the whisk, the peaks hold shape but still look glossy, not dry. Gradually add the fine sugar, a tablespoon at a time, whisking briefly after each addition. This not only sweetens the whites but adds structure, so your souffle rises beautifully.

Step 4: Gently Fold and Bake

Fold a small scoop of egg whites into the pumpkin yolk mixture to lighten it. Then carefully fold this back into the remaining egg whites or vice versa, using a spatula with gentle, sweeping motions. Your goal is to combine everything evenly without deflating the mixture—no white streaks but plenty of air trapped. Divide the mixture among the ramekins—some extra liquid may remain; spread this as evenly as possible since it forms a custard base. Smooth the tops and run a spatula gently around the edges of each ramekin to separate the souffle from the sides—trust me, this little trick helps them rise straight and tall. Pop on a baking tray and bake for about 15 minutes until puffed, lightly golden, and dry on top. Don’t open the oven until at least 12 minutes in; that rush of cool air can make your souffles collapse.

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Pro Tips for Making Pumpkin Souffle Recipe

Room Temp Eggs Matter: Bringing eggs to room temperature makes whipping easier and helps the souffle reach higher peaks.
Don’t Rush Folding: Take your time folding the whites to keep as much air as possible—this is your secret to that amazing rise.
Tempering Is Key: Gradually adding warm pumpkin to yolks avoids scrambling and keeps the mixture silky smooth.
No Peeking Early: Resist the urge to open the oven door early on; sudden temperature changes can cause your souffle to deflate.

How to Serve Pumpkin Souffle Recipe

Garnishes

I usually dust mine with just a bit of powdered sugar for a simple, elegant finish—the slight sweetness and sparkle are lovely. During the holidays, I like to add a small dollop of lightly whipped cream spiced with a pinch of cinnamon. It adds a creamy contrast without taking away from the souffle’s delicate texture.

Side Dishes

This souffle shines as a standalone dessert, but if you want to add a little more, a warm caramel or maple sauce drizzled alongside is heavenly. I’ve also served it with a simple green salad tossed in a tart apple cider vinaigrette for a light fall meal that balances sweet and savory perfectly.

Creative Ways to Present

For a special dinner party, I like to serve the Pumpkin Souffle Recipe in clear glass ramekins so guests can see the delicate rise and little custard layer at the bottom. Adding a small sprig of fresh rosemary or a sprinkle of crushed toasted pecans on top makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

Honestly, soufflés are best served fresh—as soon as they come out of the oven for that full puff and airy texture. But if you do have leftovers, I store them covered in the fridge and enjoy them within a day. They lose some height but the flavor stays fantastic.

Freezing

I don’t recommend freezing this souffle since the delicate egg whites don’t survive the freeze-thaw process well. It’s better to whip up one fresh when you’re craving it.

Reheating

If you want to warm leftovers, a few seconds in the microwave works, but it won’t regain its puffiness. Alternatively, a gentle warm-up in a low oven wrapped loosely with foil can help, but serve immediately once heated to avoid drying out.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree for this Pumpkin Souffle Recipe?

I recommend using pure pumpkin puree rather than pumpkin pie filling. The filling contains added sugars and spices which can throw off the balance of sweetness and texture in the souffle. Pure pumpkin puree lets you control the seasoning perfectly for this recipe.
What if I don’t have ramekins? Can I use a baking dish?

You can use a small baking dish, but ramekins are ideal because they give each souffle an even rise and cute individual portions. If using a larger dish, expect your souffle to be a bit denser and adjust bake time accordingly.
How do I know when the souffle is done baking?

Your souffle should be puffed up, lightly browned on top, and the surface should look dry to the touch. It will also pull slightly away from the edges of the ramekin. Don’t open the oven door early, or it might collapse.
Can I prepare the souffle mixtures in advance?

It’s best to prepare the pumpkin mixture and whip the egg whites just before baking to retain the souffle’s lightness. The foamed egg whites tend to deflate if left sitting too long.

Final Thoughts

This Pumpkin Souffle Recipe is one of those kitchen victories that makes you feel proud yet pleasantly surprised at how simple it is to pull off. I’ve made it numerous times for family and friends, and every single time it disappears before I can grab seconds! If you’re looking for a warm, comforting dessert that feels fancy but is straightforward enough to make on a weeknight, give this recipe a try—I promise you’ll enjoy every bite and maybe even fall in love with souffles.