Description
This light and airy pumpkin soufflé is a delightful autumn treat that combines the rich flavors of pumpkin and warm spices with a delicate, fluffy texture. Perfectly baked to a golden top, this dessert impresses with its smooth, custard-like interior and subtly sweet spice notes, ideal for a cozy seasonal dessert or elegant dinner party finale.
Ingredients
Scale
To prepare dishes
- 1 tablespoon butter
- 1 tablespoon fine sugar
For souffle
- 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
Instructions
- Prepare ramekins: Allow the eggs to reach room temperature. Preheat the oven to 375°F (190°C). Melt the butter and brush it inside small ramekins or soufflé dishes. Sprinkle fine sugar into each dish, turning to coat all sides, and discard any excess sugar. Repeat for a total of four ramekins.
- Separate eggs & mix yolks: Separate the eggs, placing whites into a clean, medium-large glass or metal bowl and yolks in a smaller bowl. Add the corn starch to the yolks and whisk thoroughly to combine.
- 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. Gradually temper the egg yolks by whisking in small amounts of the hot pumpkin mixture until fully incorporated. Optionally warm this combined mixture slightly more to thicken it, then allow to cool if necessary.
- Whip egg whites: Using an electric mixer, whisk egg whites at medium-low speed to medium-firm peaks—glossy and holding shape but not dull. Gradually add fine sugar, whisking briefly after each addition to maintain a glossy, fine-bubbled texture.
- Fold mixtures: Gently fold a small portion of the whipped egg whites into the pumpkin mixture to lighten it. Then carefully fold this back into the remaining egg whites or fold all egg whites into the pumpkin mixture until just combined without streaks but with air preserved. Divide the batter evenly into the prepared ramekins. Smooth tops and run a spatula around the edges of each dish to create a small separation that aids rising.
- Bake soufflés: Place ramekins on a baking sheet and bake in the preheated oven for about 15 minutes until puffed, lightly browned on top, and dry to the touch. Avoid opening the oven door for at least the first 12 minutes to ensure proper rising.
- Serve: Serve the soufflés immediately. Optionally dust with a little powdered sugar for a finishing touch.
Notes
- Regular granulated sugar in the US works well due to its fine texture.
- The ramekins used are approximately 3½ inches (9 cm) in diameter and 2 inches (5 cm) deep. If using larger ramekins, the recipe yields about 3 servings instead of 4.
- Avoid opening the oven early to prevent the soufflés from collapsing.
Nutrition
- Serving Size: 1 ramekin (approx. 120g)
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 145 mg
