Name: Pumpkin Souffle Recipe
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp butter; 1 tbsp fine sugar; 3 eggs (divided); 1/2 tbsp corn starch (corn flour); 1/2 cup pumpkin puree (not pie filling); 2 tbsp brown sugar; 1/4 cup milk; 1/4 tsp cinnamon; 1/8 tsp ground ginger; 1/8 tsp nutmeg; 1/4 tsp salt; 1 pinch allspice; 1/2 tsp vanilla extract; 1/4 cup fine sugar

If you’re after a cozy, fluffy dessert that feels like a warm hug in a dish, let me introduce you to this fan-freaking-tastic Pumpkin Souffle Recipe. It’s like pumpkin pie’s lighter, airier cousin—crustless, gluten-free, and just begging to be enjoyed right out of the oven. I absolutely love how this souffle puffs up beautifully with spice and sweetness that hits all the right notes, perfect for fall or any time you need a refined yet simple treat. Stick with me—I promise you’ll want to make this again and again.

❤️

Why You’ll Love This Recipe

Light and Fluffy Texture: This souffle rises beautifully with a delicate, airy center that melts in your mouth.
Easy to Make: With simple ingredients and straightforward steps, it’s a great pick even if you’re new to souffles.
Perfectly Spiced: Warm autumn spices combine subtly to complement the pumpkin without overpowering it.
Gluten-Free & Crustless: Ideal for those avoiding gluten or wanting a dessert that’s less heavy than traditional pumpkin pie.

The image shows a white ramekin filled with a soft, light brown baked dessert that has a slightly rough texture on top with some small bubbles and a dusting of white powder. A spoon holds a scoop of the dessert above the ramekin, showing the crumbly yet moist inside with an even light golden-brown color. In the background, two more white ramekins with the same dessert can be seen softly blurred, all placed on a white marbled surface, and an orange object is faintly visible behind them. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Souffle, pumpkin souffle recipe, easy pumpkin souffle, gluten-free pumpkin dessert, fall pumpkin dessert

Ingredients You’ll Need

The magic of this Pumpkin Souffle Recipe lies in a careful balance of ingredients that build that perfect rise and silky-smooth pumpkin flavor. Each component plays a role, so let’s talk about what to look for when you shop.

Flat lay of a small pat of smooth butter, a few tablespoons of fine white sugar in a small white ceramic bowl, three whole clean brown eggs with uncracked shells, a small mound of fine corn starch on a white ceramic plate, a dollop of bright orange pumpkin puree in a small white bowl, a small white bowl holding brown sugar crystals, a small white bowl filled with fresh whole milk, a scattering of warm brown cinnamon powder on a white ceramic dish, tiny piles of ground ginger, nutmeg, and a pinch of allspice each neatly arranged on small white plates, a tiny mound of fine salt on a white ceramic spoon rest dish, and a small white bowl of clear vanilla extract liquid, all arranged with perfect symmetry and balanced proportions, 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 awthu7i m7354615311229779997 - Pumpkin Souffle, pumpkin souffle recipe, easy pumpkin souffle, gluten-free pumpkin dessert, fall pumpkin dessert

Butter: Use unsalted to control saltiness and make sure it’s melted for greasing your ramekins—it helps the souffle climb up the dish beautifully.
Fine Sugar: This coats your ramekins and sweetens your egg whites, making sure the souffle gains that glossy, delicate structure.
Eggs: Fresh and at room temperature are best—this allows the whites to whip up to their fullest potential, giving you more volume.
Cornstarch (Corn Flour): A little thickener that helps keep the souffle’s texture stable so it doesn’t sink too quickly.
Pumpkin Puree: Not pie filling—go for pure pumpkin puree (canned or homemade) for the truest pumpkin flavor without added sugars.
Brown Sugar: Adds warmth and depth that complements the spices beautifully.
Milk: Just enough to make the mixture creamy but still light.
Spices (Cinnamon, Ginger, Nutmeg, Allspice): Classic warm spices, freshly ground if possible, will make your kitchen smell amazing.
Salt: Enhances all the flavors—you don’t want to skip this!
Vanilla Extract: Adds a lovely sweet aroma and rounds out the pumpkin notes.

📝

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 always encourage you to make this Pumpkin Souffle Recipe your own—small tweaks can elevate it or adapt it to your dietary needs. I’ve tried a few versions myself, and each brings something new to the table.

Dairy-Free Option: Swap regular milk for almond or oat milk and replace butter with a vegan butter alternative—I’ve done this and still got a lovely rise and flavor.
Less Sweet Version: Reduce the brown and fine sugars slightly if you want a subtler, more pumpkin-forward souffle that’s less dessert-sweet.
Spice Up: Add a pinch of cayenne or ground cloves for a little extra warmth and complexity—a personal favorite twist for special occasions.
Mini Souffles: Use smaller ramekins for single servings that are perfect for parties or intimate gatherings—I like these for making a spread of different flavored souffles.

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 get those ramekins ready. Melt a tablespoon of butter and use it to brush the insides of each ramekin generously—that butter really helps the souffle rise without sticking. Then, sprinkle in a bit of fine sugar, tilt and roll the ramekin so the sugar coats every crevice. Tap out any excess sugar. Doing this in advance ensures your souffle can “climb” the sides of the dish for that perfect puff.

Step 2: Separate and Whisk Eggs Carefully

Make sure your eggs are at room temperature—cold eggs don’t whip up as well! Separate the yolks and whites into two bowls. To the yolks, add the cornstarch and whisk till incorporated—you’ll want that smooth texture for the base of the souffle. The whites go into a clean glass or metal bowl where you’ll whip them later, so clean is key to maximizing volume.

Step 3: Warm the Pumpkin Mixture

In a small saucepan, combine the pumpkin puree, milk, brown sugar, cinnamon, ginger, nutmeg, allspice, salt, and vanilla extract. Warm gently over medium-low heat until the sugar dissolves and the mixture begins to simmer. This step infuses all those cozy spices into the pumpkin and brings out a lovely depth of flavor.

Step 4: Temper and Combine

This part is a game-changer to avoid scrambled eggs. Slowly whisk a spoonful of the warm pumpkin mixture into the egg yolks to temper them—gradually raise the temperature of the yolks without cooking them. Repeat, adding more pumpkin mixture a bit at a time, until combined. You can then return the entire mixture to low heat for a minute or two if you want it to thicken slightly, which helps prevent the pumpkin from sinking while baking. Let it cool down a bit before folding in those egg whites.

Step 5: Whip Egg Whites to Glossy Peaks

Whisk your egg whites at medium-low speed until they hold medium-firm peaks—you’ll know you’re there when the peaks lift but still hold a glossy sheen and don’t look dull. Slowly add the fine sugar, a tablespoon at a time, incorporating it gently. This sweetens the whites and stabilizes them for that coveted fluffy volume.

Step 6: Fold It All Together Gently

Start by folding a small scoop of the egg whites into your pumpkin mixture to lighten it up. Then carefully fold that back into the rest of the whites, or combine all at once if you have a big enough bowl. The key is gentle folding—no vigorous stirring here! You want to blend until no white streaks remain but keep as much air in the batter as possible. Divide the mixture evenly into your prepared ramekins. Smooth the surface and run a spatula gently around the inner edge of each ramekin—this helps the souffle rise evenly without sticking.

Step 7: Bake and Enjoy the Rise

Place ramekins on a baking sheet and pop into the preheated oven. Bake about 15 minutes, but don’t open the door before 12 minutes or you risk the souffle deflating early. You’re looking for a puffed-up top, slightly browned and just dry to the touch. Serve immediately because souffles wait for no one—they start to deflate as they cool. If you like, dust with powdered sugar for that extra touch.

👨‍🍳

Pro Tips for Making Pumpkin Souffle Recipe

Use Room Temperature Eggs: I learned this after struggling to get stiff peaks—cold egg whites just don’t whip up as well.
Don’t Overmix When Folding: Folding carefully preserves the air you beat into the whites, which is the secret to that gorgeous rise.
Butter and Sugar Your Ramekins Well: This creates a perfect surface for the souffle to cling to and climb up the sides.
Avoid Opening the Oven Too Soon: Opening the door too early kills the rise, so trust the timer and peek only when the souffle looks ready.

How to Serve Pumpkin Souffle Recipe

Three light golden soufflés rise above the top edges of white ramekins, each soufflé topped with a dusting of fine white powdered sugar. The soufflés have a soft, airy texture with a slightly browned crust on top. They are placed on a white marbled surface with a soft, blurred background that includes a hint of an orange object. The image shows a close-up, focusing on the front soufflé with the other two gently out of focus behind it. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Souffle, pumpkin souffle recipe, easy pumpkin souffle, gluten-free pumpkin dessert, fall pumpkin dessert

Garnishes

I love to dust the top with a light sprinkle of powdered sugar right before serving—it adds a touch of sweetness and makes the souffle look extra inviting. Sometimes I’ll add a tiny dollop of whipped cream or a small pinch of cinnamon for a festive touch. Honestly, it tastes amazing just as it is, but these little extras add charm and a bit of creaminess.

Side Dishes

This souffle is often my dessert choice after a cozy dinner. For a real treat, I like serving it alongside vanilla ice cream or a warm caramel sauce to drizzle on top. If you’re feeling adventurous, a cup of strong coffee or a spiced chai pairs beautifully with the warm notes of the pumpkin and spices.

Creative Ways to Present

For special occasions, I’ve tried serving this Pumpkin Souffle Recipe in individual clear glass ramekins so the layers show through, then topping each with a cinnamon stick and a tiny edible flower—guests love the presentation! Another time, I paired mini souffles with roasted pecans and a drizzle of maple syrup for a rustic look. It’s a great make-ahead crowd-pleaser when you want something elegant yet simple.

Make Ahead and Storage

Storing Leftovers

I’ll be honest—souffles are best fresh, but if you do have leftovers, pop them in an airtight container and refrigerate right away. The texture changes somewhat—it becomes more custardy but still delicious. I usually eat any leftovers within a day or so for best quality.

Freezing

Freezing souffles is a bit tricky—I’ve tried freezing the base mix before whipping and baking it fresh later, which works better than freezing the baked souffle itself. If you want to prep ahead, freeze the pumpkin mixture in a sealed container and whisk fresh egg whites when you’re ready to bake.

Reheating

If you do have leftovers, reheat gently in a warm oven (about 300°F/150°C) for 5–7 minutes covered loosely with foil to avoid drying out. Avoid microwaving, as it can deflate the airy texture quickly. Warm gently to bring back some of that freshly-baked feel.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can throw off the sweetness and texture of the souffle. Pure pumpkin gives you more control over flavor and prevents the mixture from becoming too sweet or dense.
How do I know when I’ve whipped my egg whites enough?

You want medium-firm peaks—when you lift your whisk, the peaks should stand up but still look glossy and slightly soft, not dry or grainy. Over-whipped whites can become clumpy and difficult to fold into the mixture evenly.
Why does the souffle sometimes sink after baking?

Souffles naturally puff up from the air you fold into the egg whites, but they do start to deflate as they cool. Opening the oven door too early or under-whipping egg whites can cause an early collapse. Additionally, not tempering the yolks properly or uneven folding can result in a denser base that pulls the souffle down.
Can I make this souffle gluten-free?

Absolutely! This recipe is naturally gluten-free as it uses cornstarch instead of flour for thickening and has no crust. Just be sure your ingredients, especially spices and purees, are gluten-free certified if necessary.

Final Thoughts

This Pumpkin Souffle Recipe has truly won a special place in my kitchen rotation. It’s the kind of dessert that feels fancy yet comes together with humble ingredients and just a little patience. I hope you enjoy the experience as much as I do—there’s something so satisfying about seeing that beautiful rise and sharing it fresh and warm. If you’re craving a seasonal treat that’s light, spiced just right, and charmingly simple, this is your go-to. Grab those ramekins and give it a whirl—you’ll be impressed with the results!