Description
This pumpkin soufflé is a light, airy dessert with the warm flavors of pumpkin and autumn spices. It combines the richness of pumpkin puree and spices with fluffy egg whites to create a crustless, gluten-free treat perfect for cozy fall evenings.
Ingredients
Scale
For the Soufflé Base
- 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
Instructions
- Prepare Ramekins: Allow the eggs to come to room temperature. Preheat the oven to 375°F (190°C). Melt the butter and brush small ramekins with it. Then spoon a little fine sugar into each and rotate to coat evenly. Discard excess sugar. Repeat for up to four ramekins.
- Separate Eggs and Prepare Yolks: Separate the eggs, placing whites in a clean medium-large glass or metal bowl, and yolks in a smaller bowl. Whisk the corn starch into the yolks thoroughly.
- Heat 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 begins to simmer.
- Temper Egg Yolks: Slowly add a small amount of the warm pumpkin mixture into the egg yolks while whisking to temper them. Gradually add more pumpkin mixture until all is combined. Optionally, warm gently to thicken slightly, then allow to cool if necessary.
- Whip Egg Whites: Whisk egg whites at medium-low speed until medium-firm glossy peaks form. The whites should hold shape but remain shiny. Gradually add fine sugar teaspoon by teaspoon, whisking briefly after each addition, until incorporated.
- Fold Mixtures Together: Gently fold a small portion of the whipped egg whites into the pumpkin yolk mixture to loosen it. Then carefully fold the combined mixture into the remaining egg whites or vice versa, ensuring no white streaks remain but avoiding deflating the whites.
- Fill Ramekins and Prepare for Baking: Divide the soufflé mixture evenly between the prepared ramekins. Smooth the tops, then run a spatula or knife gently around the inside edges of each ramekin to separate the mixture from the rim, aiding even rise.
- Bake: Place ramekins on a baking sheet and bake in the preheated oven for about 15 minutes until puffed and lightly browned with a dry-looking top. Avoid opening the oven for at least the first 12 minutes to ensure proper rising.
- Serve: Serve the soufflés immediately, optionally dusted with powdered sugar.
Notes
- This soufflé is gluten-free and crustless, making it a lighter alternative to traditional pumpkin pie.
- Ensure egg whites are whipped properly for the soufflé to rise well and maintain its airy texture.
- Avoid opening the oven early to prevent the soufflé from collapsing.
- Using fresh pumpkin puree (not canned pie filling) is crucial for best flavor and texture.
- Serve immediately for best texture as soufflés deflate quickly once out of the oven.
Nutrition
- Serving Size: 1 soufflé (approximately 1 ramekin)
- Calories: 181 kcal
- Sugar: 23 g
- Sodium: 227 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 132 mg
