Description
This delightful pumpkin soufflé is a light, airy dessert perfect for showcasing the warm flavors of fall. Combining creamy pumpkin puree with spices such as cinnamon, ginger, and nutmeg, it’s gently baked to a golden puffed perfection with a delicate, custard-like base. A perfect treat to impress guests or enjoy as an elegant seasonal dessert.
Ingredients
Scale
To Prepare Dishes
- 1 tablespoon butter
- 1 tablespoon fine sugar
For Soufflé
- 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
Instructions
- Prepare ramekins: Allow the eggs to come to room temperature. Preheat the oven to 375°F (190°C). Melt the butter and brush the inside of four small ramekins or soufflé dishes with it. Sprinkle a little fine sugar inside each, turning the dishes so the sugar coats all sides. Tap out excess sugar. This creates a sweet, non-stick coating for the soufflés.
- Separate eggs and mix yolks: Separate the eggs into whites and yolks, placing the whites in a medium-large clean glass or metal bowl, and the yolks in a smaller bowl. Add the cornstarch to the yolks and whisk well until fully incorporated.
- Prepare pumpkin mixture: In a small saucepan, combine pumpkin puree, milk, brown sugar, cinnamon, ginger, nutmeg, allspice, salt, and vanilla extract. Warm over medium-low heat until sugar dissolves and the mixture begins to simmer. Gradually add some of the warm pumpkin mixture to the yolks, whisking continuously to temper the eggs. Add more pumpkin mixture little by little until fully combined. Optionally, warm the combined mixture a bit more to thicken. Let cool slightly if needed before folding in egg whites.
- Whip egg whites: Whisk egg whites at medium-low speed until they form medium-firm but glossy peaks. Add fine sugar gradually while whisking, resulting in glossy whites with fine bubbles.
- Fold mixtures: Gently fold a small portion of egg whites into the pumpkin yolk mixture to loosen it. Then fold this mixture back into the remaining egg whites carefully, combining thoroughly but preserving airiness. Divide the batter evenly among prepared ramekins. Smooth the tops and run a spatula or knife around the edges to help the soufflé rise evenly.
- Bake: Place ramekins on a baking sheet and bake in the preheated oven for about 15 minutes, until puffed and lightly browned on top. Avoid opening the oven for at least 12 minutes to prevent collapsing. Serve immediately, optionally dusted with powdered sugar.
Notes
- Use regular fine sugar for best coating results in ramekins.
- Ramekins used are approximately 3½ inches (9 cm) diameter and 2 inches (5 cm) deep. Larger ramekins may reduce yields to about 3 soufflés.
- Temper egg yolks carefully to avoid scrambling when adding hot pumpkin mixture.
- Do not overmix when folding egg whites to preserve the soufflé’s rise.
- Serve immediately as soufflés deflate quickly after removal from oven.
Nutrition
- Serving Size: 1 ramekin (approx. 120g)
- Calories: 170
- Sugar: 15g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
