Description
This pumpkin souffle is a light and airy fall dessert that captures the flavors of pumpkin pie without the crust, making it naturally gluten free. It features whipped egg whites folded into a spiced pumpkin custard, baked until puffed and golden. Perfect for a cozy autumn treat served warm, dusted with powdered sugar.
Ingredients
Scale
For the Souffle:
- 1 tbsp butter
- 1 tbsp fine sugar (for coating ramekins)
- 3 eggs, separated
- 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 (for egg whites)
Instructions
- Prepare Ramekins: Allow eggs to come to room temperature. Preheat oven to 375°F (190°C). Melt butter and brush inside four small ramekins or souffle dishes. Sprinkle a little fine sugar inside each, turning to coat all sides evenly. Tap out any excess sugar.
- Separate Eggs and Prepare Yolks: Separate egg whites into a clean, medium-large bowl. Place yolks in a smaller bowl. Whisk cornstarch thoroughly into the yolks until smooth and well combined.
- Make Pumpkin Mixture: Combine pumpkin puree, milk, brown sugar, cinnamon, ginger, nutmeg, allspice, salt, and vanilla extract in a small saucepan. Warm over medium-low heat, stirring occasionally, until sugar has dissolved and mixture starts to simmer. Remove from heat.
- Temper Egg Yolks: Gradually whisk small amounts of the warm pumpkin mixture into the egg yolks to temper them, then combine all together. Optionally, warm gently again to thicken slightly, then allow to cool if needed before progressing.
- Whip Egg Whites: Using a mixer, whisk the egg whites at medium-low speed until they reach medium-firm peaks—holding their shape but still glossy. Gradually add fine sugar in small portions, whisking briefly after each addition until whites are glossy and stable.
- Fold Mixtures: Gently fold a small portion of the egg whites into the pumpkin mixture to loosen it. Then, carefully fold this mixture back into the remaining egg whites, folding just enough to combine without deflating the airy whites. Divide the batter evenly between the prepared ramekins, smoothing the top.
- Create Separation: Run a spatula or knife gently around the inside rim of each ramekin to create a slight gap; this helps the souffle rise smoothly.
- Bake: Place ramekins on a baking sheet. Bake in the preheated oven for about 15 minutes until puffed, lightly browned, and dry on top. Avoid opening the oven before 12 minutes to prevent collapse.
- Serve: Serve immediately, optionally dusted with powdered sugar for an elegant finish.
Notes
- This souffle is a crustless, gluten free dessert perfect for autumn.
- Use pumpkin puree and not pumpkin pie filling for best flavor and texture.
- Do not open the oven door early to avoid the souffle collapsing.
- Serve straight from the oven as the souffle will deflate when cooled.
Nutrition
- Serving Size: 1 souffle
- 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
