Description
This Pumpkin Souffle recipe combines creamy pumpkin puree with warm spices and fluffy egg whites to create a light, airy dessert perfect for fall. Baked in individual ramekins until puffed and golden, it’s an elegant yet simple treat to enjoy immediately out of the oven.
Ingredients
Scale
To Prepare Dishes
- 1 tablespoon butter
- 1 tablespoon fine sugar
For Souffle
- 3 eggs, separated
- ½ tablespoon corn starch (corn flour)
- ½ cup pumpkin puree (not pie filling)
- 2 tablespoon 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 your oven to 375°F (190°C). Melt the butter and brush each small ramekin or souffle dish with it. Sprinkle a little fine sugar inside each dish, turning to coat all sides evenly, then tap out excess sugar. Repeat for up to four ramekins to ensure the souffle will rise smoothly and not stick.
- Separate Eggs and Whisk Yolks: Separate the eggs, placing the whites into a clean, medium-large glass or metal bowl, and the yolks in a smaller bowl. Add the cornstarch to the yolks and whisk thoroughly until smooth and well combined.
- Warm 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 mixture starts to simmer, stirring occasionally but avoiding boiling.
- Temper the Egg Yolks: Gradually add a small amount of the warm pumpkin mixture to the egg yolks, whisking constantly to prevent curdling. Continue to slowly add more of the pumpkin mixture until fully incorporated. If desired, gently warm this combined mixture again to help thicken it slightly, but allow it to cool to room temperature before proceeding.
- Beat Egg Whites: Using a mixer at medium-low speed, whisk the egg whites until they hold medium-firm peaks. They should be glossy, holding their shape with fine bubbles but not dull or dry. Gradually add the fine sugar a little at a time, whisking briefly after each addition to incorporate and maintain glossiness.
- Fold Together: Fold a small portion of the egg whites into the pumpkin yolk mixture to loosen it gently. Then carefully fold this back into the remaining egg whites, or combine all at once if bowl size permits. Fold just enough to eliminate white streaks, avoiding deflating the airiness of the whites.
- Fill Ramekins: Divide the souffle batter evenly into the prepared ramekins. Run a spatula or knife around the inside rim to create a slight gap, which helps the souffle rise smoothly and prevents it from sticking.
- Bake: Place the ramekins on a baking tray and bake for about 15 minutes until puffed, lightly browned on top, and dry in appearance. Avoid opening the oven for at least 12 minutes to ensure proper rising.
- Serve Immediately: Serve the souffle hot and freshly baked, optionally dusted with powdered sugar for an elegant touch. Enjoy the delicate texture and warm spices at their peak.
Notes
- US regular granulated sugar works well due to its fine texture.
- Ramekins used are approximately 3½ inches (9 cm) diameter and 2 inches (5 cm) deep. Larger ramekins yield fewer servings.
- Allowing eggs to reach room temperature helps with volume when whisking.
- Do not open the oven door early to prevent souffles from collapsing.
Nutrition
- Serving Size: 1 souffle (about 120g)
- Calories: 160
- Sugar: 12g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
