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 in the mood for a dessert that’s light, airy, and packed with comforting autumn flavor, this Pumpkin Souffle Recipe is exactly what you need. I absolutely love how this souffle rises beautifully and has that delicate pumpkin warmth inside, making it a total crowd-pleaser every time I bring it to the table. Stick with me, and I’ll share all the tips and tricks so you can nail this impressive yet surprisingly simple treat in your own kitchen.

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Why You’ll Love This Recipe

Light and Fluffy Texture: This souffle has the perfect airy lift that’s just irresistible.
Rich Pumpkin Flavor: It’s not just light, but also packed with deep pumpkin spice goodness.
Impresses Guests: Looks fancy but doesn’t require complicated skills—total win!
Quick Cleanup: Minimal ingredients and ramekins mean less time in the kitchen.

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 dessert, airy pumpkin souffle, autumn pumpkin recipes, elegant fall desserts

Ingredients You’ll Need

Each component in this Pumpkin Souffle Recipe plays its own part to create that fluffy, spiced delight. Picking quality ingredients, especially fresh pumpkin puree and spices, will truly elevate the final taste.

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 dessert, airy pumpkin souffle, autumn pumpkin recipes, elegant fall desserts

Butter: Use unsalted for controlling the saltiness, and it helps with greasing the ramekins perfectly.
Fine Sugar: This coats the ramekins and sweetens the souffle just right without grittiness.
Eggs: Room temperature eggs whip better, giving you those essential fluffy whites.
Cornstarch (corn flour): Just a pinch gives the souffle structure without heaviness.
Pumpkin Puree: Not pie filling—go for pure pumpkin for natural flavor and texture.
Brown Sugar: Adds a lovely caramel depth that white sugar can’t match.
Milk: A splash to smooth out the pumpkin base.
Spices (cinnamon, ginger, nutmeg, allspice): Classic warming spices that make this souffle feel truly autumnal.
Salt: Just a little salt to balance sweetness and enhance flavors.
Vanilla Extract: Brings all the flavors together with a subtle sweet aroma.

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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 how flexible this Pumpkin Souffle Recipe is—you can easily tweak spices or sweetness to suit your taste, or even make it gluten-free without sacrificing texture. Don’t be afraid to make it your own.

Spice Mix Adjustment: I sometimes add a pinch of cloves or cardamom to spice it up a little more for a festive twist.
Sweetener Swap: If you want a healthier touch, replace brown sugar with maple syrup and reduce the milk slightly.
Dairy-Free Version: Use a plant-based milk like almond or oat to accommodate dietary needs without losing creaminess.
Mini Souffles: Try baking in mini ramekins for individual servings that impress at dinner parties.

How to Make Pumpkin Souffle Recipe

Step 1: Prep Your Ramekins and Eggs

Start by letting your eggs come to room temperature—it makes a huge difference when whipping those whites. Preheat your oven to 375°F (190°C). Melt some butter and use it to thoroughly grease your ramekins, then sprinkle a little fine sugar inside, swirling it around to coat evenly. This sugar layer helps your souffle climb up the sides for that signature rise. I’ve found this simple step prevents sticking and gives the edges a lovely caramelized crunch.

Step 2: Warm and Combine the Pumpkin Mixture

In a small saucepan, combine your pumpkin puree, milk, brown sugar, and all those cozy spices—cinnamon, ginger, nutmeg, and allspice—along with the salt and vanilla. Warm this gently over medium-low heat until the sugar dissolves and the mixture starts to simmer. This step awakens the flavors beautifully. Next, whisk your egg yolks with cornstarch, then slowly temper them by adding a small amount of the warm pumpkin mixture at first, beating constantly to avoid scrambling the eggs. Gradually add the rest, mixing until smooth. You can let this base thicken slightly over low heat for a minute or two if you want, which helps keep the souffle light yet sturdy.

Step 3: Whisk Egg Whites and Fold Gently

Using a medium-low speed, whisk your egg whites until they reach medium-firm peaks. You want them glossy and holding shape but not too stiff and dull. Slowly add the fine sugar in 3 – 4 additions, whisking briefly between each to incorporate it well. Now, carefully fold a small scoop of these fluffy whites into your pumpkin mixture to lighten it—to loosen the base. Then gently fold this mixture back into the remaining whipped egg whites. This folding step is crucial; you want an even, airy batter without deflating all your hard work. Fold with a spatula using a gentle cutting and lifting motion until no streaks remain.

Step 4: Bake and Serve Quickly

Divide the souffle batter evenly into your prepared ramekins—some liquid might remain but spread it as equally as possible; it gives a lovely custard base. Smooth the tops gently and run a spatula around the inside rim to help the souffle rise straight without sticking. Place ramekins on a baking sheet and pop them into your preheated oven. Bake for about 15 minutes until they puff up and the tops look dry with a light golden brown. Resist the urge to open the oven before 12 minutes—that premature peek is a souffle’s enemy! Serve immediately, maybe dusted with a little powdered sugar for a pretty, sweet finish.

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Pro Tips for Making Pumpkin Souffle Recipe

Egg Temperature: Always use room temperature eggs for better volume when whipping the whites—I learned this the hard way when my first souffle fell flat.
Folding Technique: Use a wide spatula and fold gently with a slow, steady motion to keep the mixture airy but well combined.
Don’t Rush the Oven: Resist opening the oven door too early to avoid your souffle collapsing mid-bake.
Ramekin Prep: Coating with butter and sugar not only prevents sticking but also encourages a beautiful rise with a light, crisp edge.

How to Serve Pumpkin Souffle Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of powdered sugar for that picture-perfect look and a subtle sweet touch. Sometimes, a dollop of whipped cream or a tiny scoop of vanilla ice cream on the side adds a creamy contrast that my family loves.

Side Dishes

This souffle pairs wonderfully with a hot cup of spiced chai or a nice, robust coffee to balance the sweetness. For a full fall-themed dessert spread, I serve it alongside baked apples or roasted pecans for a crunchy texture contrast.

Creative Ways to Present

For holidays or special occasions, I’ve tried serving the souffle in clear glass ramekins so everyone can see the rise from the side—it’s always a fun conversation starter! Sometimes I add a cinnamon stick garnish or a sprinkle of toasted pumpkin seeds on top for a rustic, festive flair.

Make Ahead and Storage

Storing Leftovers

Since souffle is best served fresh, leftovers tend to lose their puff by the next day. But if you do have any, I store them covered in the fridge for up to 24 hours. The texture shifts more toward a creamy custard, which is still totally tasty.

Freezing

I don’t recommend freezing this souffle because the delicate airy texture doesn’t hold up well after thawing. Instead, try to enjoy it fresh for the best experience!

Reheating

If you want to reheat leftovers, a gentle warm-up in a low oven (around 300°F) for 5 to 8 minutes works nicely to warm through without drying out the custard base. Avoid microwaving—it tends to make it rubbery.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pie filling. Pie filling contains added sugars and spices that can alter the souffle’s flavor and texture. Pure pumpkin allows you to control sweetness and spice perfectly.
What if my souffle doesn’t rise?

Rising depends on whipped egg whites and gentle folding. Make sure your eggs are at room temperature and your bowl and whisk are clean and dry when whipping whites. Also, avoid opening the oven door too early to maintain the heat necessary for rising.
Can I prepare the souffle batter ahead of time?

I recommend preparing and baking the souffle batter right before serving for the best puff and texture. The batter can sit for a short time while you prep your ramekins, but prolonged waiting will reduce the souffle’s lift.
How do I know when the souffle is done?

The souffle should be puffed up, the top lightly browned, and dry-looking but not cracked. It will gently spring back when touched. Generally, about 15 minutes at 375°F is perfect, but ovens can vary, so keep an eye in the last few minutes.

Final Thoughts

This Pumpkin Souffle Recipe holds a special place in my heart as a cozy dessert that feels both decadent and light—perfect for family gatherings or quiet nights in. It never fails to wow guests, and I love that it’s approachable enough for anyone to try. If you want a dessert that looks fancy but is surprisingly simple to master, give this souffle a shot. I think you’ll find yourself making it over and over, just like I do.