Name: Pumpkin Souffle Recipe
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 tablespoon fine sugar; 3 eggs, divided; 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

If you’re looking for a dessert that is elegant yet surprisingly easy to pull off, this Pumpkin Souffle Recipe is an absolute winner in my book. It’s light, fluffy, and packed with cozy fall spices that will warm you up from the inside out. Trust me, once you try this souffle, you’ll be hooked — it’s one of those recipes that feels fancy but doesn’t demand hours in the kitchen. So, if you’re ready to impress family or just treat yourself, stick with me through this whole post!

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Why You’ll Love This Recipe

Light & Fluffy Texture: The airy egg whites make this souffle rise beautifully and melt in your mouth.
Warm Pumpkin Spice Flavor: Perfect balance of cinnamon, nutmeg, ginger, and allspice creates a comforting fall vibe.
Simple Ingredients: No complicated or hard-to-find items — just basics that most kitchens already have.
Impressive Yet Easy: Looks and tastes like a fancy dessert, but you’ll be surprised at how straightforward it is.

A white ramekin holds a small, round baked dish with a light golden-brown top sprinkled lightly with powdered sugar. A spoon lifts one scoop of the soft, fluffy, spongy interior, showing a slightly moist and textured inside with a warm tan color. In the blurry background, there are two more white ramekins with similar baked dishes and an orange fruit partially visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Souffle, pumpkin souffle recipe, fall dessert ideas, easy pumpkin dessert, fluffy pumpkin souffle

Ingredients You’ll Need

These ingredients work harmoniously to create the perfect balance of flavor and texture—pumpkin puree brings moisture and earthiness, the spices add warmth, and the eggs give you that classic souffle lift. When shopping, pick pure pumpkin puree (not pie filling) for the best result.

Flat lay of three whole uncracked brown eggs with smooth clean shells, a small pat of golden butter on a white ceramic plate, a small white bowl of bright orange pumpkin puree, a small white bowl of fine white sugar, a small white bowl of light brown soft brown sugar, a small white bowl of creamy white milk, a small white bowl of fine pale yellow corn starch powder, and tiny piles of ground cinnamon, ground ginger, ground nutmeg, and a pinch of allspice each gracefully arranged on a simple white ceramic dish, all ingredients fresh and natural, perfectly symmetrical layout, 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 m7354615311229779997 - Pumpkin Souffle, pumpkin souffle recipe, fall dessert ideas, easy pumpkin dessert, fluffy pumpkin souffle

Butter: For greasing the ramekins, helps the souffle rise evenly and prevents sticking.
Fine sugar: I use fine sugar to coat the buttered ramekins so the souffle can climb the sides easily.
Eggs: Separated for perfect texture — yolks enrich, whites provide lift, and they must be at room temperature.
Corn starch (corn flour): Gives body and a silky consistency to the mixture.
Pumpkin puree: The star ingredient — adds natural sweetness and moisture.
Brown sugar: Adds depth and a subtle caramel note.
Milk: Balances the pumpkin and helps control the texture.
Spices (cinnamon, ground ginger, nutmeg, allspice): The signature pumpkin spice combo that makes this souffle so comforting.
Salt: Enhances flavor and balances sweetness.
Vanilla extract: Adds a lovely fragrance and rounds out the flavor profile.
Fine sugar (for the egg whites): Stabilizes the meringue for that perfect glossy finish.

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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 love that this Pumpkin Souffle Recipe is a fantastic canvas—you can easily tweak it to suit your flavor preferences or dietary needs. Don’t be afraid to experiment a little; souffle is surprisingly forgiving if you respect some basic rules.

Spice it up: Try adding a splash of bourbon or a pinch of cloves for an adult twist—my family was delighted the first time I did this!
Dairy-free version: Substitute almond or oat milk for regular milk, and use coconut oil instead of butter to make it vegan-friendly.
Sweetener swap: I’ve played around with maple syrup or honey instead of brown sugar, which gives a different but equally delicious flavor.
Mini souffles: Use smaller ramekins for bite-sized versions perfect for parties or portion control.

How to Make Pumpkin Souffle Recipe

Step 1: Prepare Your Ramekins

Start by preheating your oven to 375°F (190°C). Melt the butter and use it to brush the inside of your ramekins thoroughly. Then, sprinkle a tablespoon of fine sugar inside and tilt the ramekin so the sugar coats every corner. This little sugar jacket helps the souffle cling to the edges, encouraging a beautiful rise. Pro tip: tap out any excess sugar—too much can cause unwanted crystals.

Step 2: Whip Your Eggs with Care

Separate your eggs while making sure none of the yolk sneaks into the whites—that’s a common pitfall that will keep your whites from whipping properly. Add the corn starch to the yolks and whisk until smooth and pale. This step adds silkiness and a gentle thickness once combined with the pumpkin base. The whites go into a clean, dry bowl; I like using glass or metal because plastic can hold onto oils that mess with meringue peaks.

Step 3: Warm Up Your Pumpkin Mixture

Pop the pumpkin puree, milk, brown sugar, your chosen spices, salt, and vanilla extract into a small saucepan and gently heat over medium-low. Stir often until the sugar dissolves and the mixture starts to simmer. When warm, slowly pour a little of this hot pumpkin mix into the egg yolks while whisking constantly—this tempering step prevents the yolks from scrambling. Once combined, you can gently warm the entire mixture a bit more to help it thicken, which will prevent the pumpkin settling too much during baking. Let it cool just enough to avoid cooking the whites later.

Step 4: Perfect the Meringue

Start whisking your egg whites at a medium-low speed until they form medium-firm peaks—you’ll know you’re there when the peaks hold, but the surface is still nice and glossy. Gradually add the fine sugar while continuing to whisk briefly after each addition, which stabilizes the meringue for that light, airy texture we want in a souffle.

Step 5: Gently Fold Everything Together

Fold a small amount of the meringue into the pumpkin mixture first to loosen it up—this makes it easier to combine fully without deflating the air you just whipped in. Carefully fold in the remaining whites, working gently but thoroughly so you have no streaks of white showing. This step is crucial; being too rough here will mean a dense souffle. Divide the mixture evenly into your prepared ramekins and smooth the top. Run a spatula or knife gently around the inside rim to create a small gap—this hack helps the souffle rise evenly without sticking to the sides.

Step 6: Bake and Serve Immediately

Place your ramekins on a baking tray and pop them into the oven. Bake for about 15 minutes until the souffles have puffed up and the tops look dry and lightly golden. Resist the urge to open the oven door before 12 minutes because that sudden chill can cause them to collapse—I’ve learned this the hard way! Serve right away with a sprinkle of powdered sugar, and prepare for everyone to gasp at how impressive and delicious they are.

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Pro Tips for Making Pumpkin Souffle Recipe

Room Temperature Eggs: I learned that using room temp eggs whips much better and helps give a higher lift.
Gentle Folding: Always fold with a light hand and use a rubber spatula to keep all those precious air bubbles intact.
Ramekin Prep: Don’t skip buttering and sugaring the ramekins – it makes the souffle climb and form that stunning puff perfectly.
No Peeking: Opening the oven early can cause your souffles to deflate; trust me, patience is your best friend here.

How to Serve Pumpkin Souffle Recipe

Garnishes

When I serve this pumpkin souffle, a light dusting of powdered sugar is my go-to—it adds just a touch of sweetness and a pretty snowy effect. Sometimes I sprinkle a little cinnamon on top for extra warmth, or even a dollop of lightly sweetened whipped cream if I’m feeling indulgent. These small touches make it look like it came straight from a fancy patisserie.

Side Dishes

I personally love pairing this souffle with a warm cup of chai tea or black coffee to cut through the sweetness. If you want something a bit more substantial, a scoop of vanilla ice cream or a simple fruit compote works beautifully. My family even enjoys it alongside spiced roasted nuts for an interesting texture contrast.

Creative Ways to Present

For special occasions, I’ve served the pumpkin souffle in vintage glass ramekins that show off the puff perfectly, garnished with tiny edible flowers or a twist of orange zest. Another fun idea is to dust with cocoa powder in a stencil pattern for a seasonal motif. It’s such a versatile recipe, it’s a joy to dress up however you like!

Make Ahead and Storage

Storing Leftovers

This souffle is best enjoyed fresh because it deflates pretty quickly, but if you have leftovers, cover them tightly and store in the fridge. I’ve found that within 24 hours they keep a decent texture, but the puffiness does go down.

Freezing

Freezing souffles isn’t something I recommend because the delicate texture changes, but if you’re desperate, freeze the pumpkin base (without egg whites) and whip fresh whites when you’re ready. That way, your souffle won’t suffer the freezer’s cold blow.

Reheating

If you have to reheat, do it gently in a warm oven (around 300°F/150°C) for 5–7 minutes, but honestly, a reheated souffle won’t have the same lift or texture as freshly baked. I prefer baking it fresh whenever possible!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend using pumpkin pie filling because it contains added sugars and spices that can throw off the flavor and texture balance of the souffle. Stick with plain pumpkin puree to have full control over flavor.
Why won’t my souffle rise properly?

Common issues include not properly whipping egg whites, letting yolks contaminate whites, or opening the oven door too early. Make sure your egg whites are clean, dry, and reached medium-firm peaks, and avoid peeking during the first 12 minutes of baking.
Can I prepare any parts of this recipe ahead of time?

You can prepare the pumpkin mixture a few hours before baking and keep it covered in the fridge. Just bring it to room temperature before folding in the freshly whipped egg whites and baking immediately.
How do I know when the souffle is perfectly done?

It should be puffed up, have a lightly browned top, and look dry rather than wet. Gently touch the top—if it springs back and feels firm, it’s ready.

Final Thoughts

This Pumpkin Souffle Recipe holds a special place on my dessert list because it’s a perfect mix of simple ingredients and show-stopping results. It’s the kind of dish that turns a casual dinner into a celebration, and I absolutely love the way it welcomes autumn flavors in such a graceful package. I promise you, once you nail this souffle, you’ll feel like a total dessert ninja—go ahead, give it a try and wow your next gathering!