Description
This Pumpkin Soufflé is a light and airy dessert perfect for fall, combining the warmth of pumpkin puree and cozy spices with a delicate, fluffy texture. Baked until puffy and golden, it’s an impressive yet simple treat ideal for seasonal gatherings or a special weeknight dessert.
Ingredients
Scale
To Prepare Dishes
- 1 tablespoon butter
- 1 tablespoon fine sugar
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: Preheat the oven to 375°F (190°C). Melt the butter and brush it evenly inside four small ramekins or soufflé dishes. Sprinkle a little fine sugar into each buttered dish and rotate until the sugar coats the interior surface. Tip out any excess sugar. This helps create a sweet crust to support the soufflé’s rise.
- Separate Eggs and Mix Yolks: Carefully separate the egg whites and yolks into two clean bowls. Add the corn starch to the bowl with yolks and whisk together thoroughly until smooth and evenly combined.
- Prepare Pumpkin Mixture: In a small saucepan, combine pumpkin puree, milk, brown sugar, cinnamon, ground ginger, nutmeg, salt, allspice, and vanilla extract. Warm the mixture over medium-low heat, stirring occasionally until the sugar is dissolved and the mixture begins to simmer. Remove from heat.
- Temper Egg Yolks: Slowly add a few spoonfuls of the warm pumpkin mixture to the egg yolks, whisking constantly to prevent scrambling. Gradually add more pumpkin mixture until fully incorporated. Optionally, gently warm again to thicken slightly. Allow the mixture to cool to avoid cooking the egg whites in the next step.
- Whip Egg Whites: Using a mixer, whisk the egg whites at medium-low speed until they reach medium-firm peaks—when the whites hold their shape but remain glossy. Gradually add the fine sugar, whisking briefly after each addition until the mixture appears glossy with fine bubbles.
- Fold Mixtures Together: Gently fold a small portion of the egg whites into the pumpkin mixture to loosen it. Then fold this back into the remaining egg whites with gentle, sweeping motions to preserve the airiness. Continue folding until no white streaks remain but avoid overmixing.
- Fill Ramekins and Prepare for Baking: Evenly divide the soufflé batter into the prepared ramekins. Smooth the tops and run a spatula around each rim to help the soufflé rise evenly without sticking to the dish.
- Bake: Place the ramekins on a baking sheet and bake for about 15 minutes, until the soufflés have puffed up and the tops are lightly browned and dry. Avoid opening the oven during the first 12 minutes to prevent collapse.
- Serve: Serve the soufflés immediately with a light dusting of powdered sugar if desired to enhance presentation and sweetness.
Notes
- Regular granulated sugar in the US is fine enough to use as ‘fine sugar’ here.
- The recommended ramekins are approximately 3½ inches (9 cm) in diameter and 2 inches (5 cm) deep; larger ramekins may yield only three servings.
- Allowing the eggs to reach room temperature before starting helps to achieve better volume when whipping egg whites.
- Do not open the oven door early to ensure the soufflé rises properly.
Nutrition
- Serving Size: 1 ramekin (approximately 150g)
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
