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 (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)

If you’re looking for a cozy, show-stopping dessert that’s just bursting with fall flavor, you’ve got to try this Pumpkin Souffle Recipe. It’s light, fluffy, and so surprisingly simple to make. I absolutely love how this souffle comes out tender and airy, with just the right hint of warm spices – it reminds me of pumpkin pie without the fuss of a crust. Stick around, and I’ll walk you through every step to make sure yours turns out perfect every time!

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Why You’ll Love This Recipe

Light & Fluffy Texture: This souffle puffs up beautifully, thanks to properly whipped egg whites, giving you that classic soufflé lift.
Easy Yet Impressive: Don’t let the word “souffle” intimidate you – I discovered that with a bit of patience, anyone can nail this!
Rich Pumpkin Spice Flavor: The warm mix of cinnamon, nutmeg, ginger, and a pinch of allspice makes this dessert feel like fall in every bite.
Gluten-Free & Crustless: Perfect for those avoiding gluten or wanting a lighter pumpkin treat without all the pie crust fuss.

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, fall dessert ideas, easy pumpkin desserts, fluffy pumpkin souffle

Ingredients You’ll Need

The magic of this Pumpkin Souffle Recipe is all in the simple ingredients working together – fresh eggs for that perfect rise, pumpkin puree for natural sweetness, and a warm blend of spices that really bring the cozy vibes. When picking pumpkin puree, be sure it’s plain (not pie filling) so you can control the sweetness and spice perfectly.

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, fall dessert ideas, easy pumpkin desserts, fluffy pumpkin souffle

Butter: I like using unsalted butter; it’s great for greasing your ramekins without adding extra salt.
Fine sugar: You’ll want superfine or caster sugar to coat the ramekins – it helps create a delicate crust on the souffle edges.
Eggs: A must for souffles! Bringing them to room temperature makes whipping up those whites easier and gives better volume.
Corn starch: This thickens the yolk mixture just enough to keep your souffle stable but still tender.
Pumpkin puree: Use 100% pumpkin, not pumpkin pie filling, for best control over sugar and flavor.
Brown sugar: Adds a deeper, molasses-like sweetness that pairs perfectly with the spices.
Milk: Just enough to smooth the pumpkin mixture and help it incorporate with the eggs.
Cinnamon, ground ginger, nutmeg, allspice: This combo is classic pumpkin spice – feel free to adjust based on your taste!
Salt: It brightens the flavors and balances the sweetness.
Vanilla extract: A little vanilla takes the whole dessert to the next level in warmth and aroma.
Fine sugar (again): This goes into the egg whites to stabilize and sweeten the souffle without weighing it down.

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 how flexible this Pumpkin Souffle Recipe is—there are so many tweaks to make it your own. Whether you want it dairy-free, less sweet, or with a bit of extra flair, I’ve tried a few versions and found they all bring something special to the table.

Dairy-Free Variation: I swapped the butter for coconut oil and used almond milk instead—still got a great rise and the flavor was lovely and subtle.
Less Sweet Option: Cutting down the sugars to half doesn’t compromise the fluffy texture but lets the pumpkin’s natural taste shine through more.
Spice Mix Up: One Thanksgiving, I added a little cardamom and clove alongside the usual spices, and my family went crazy for the extra warmth.
Mini Souffles: Made these in espresso cups for a cute, individual dessert portion that’s perfect for parties or when you want a little treat without leftovers.

How to Make Pumpkin Souffle Recipe

Step 1: Prep and Sugar Your Ramekins

First things first, don’t forget to bring your eggs to room temperature before you start – this little step really helps when whipping the egg whites later. Preheat your oven to 375°F (190°C). Melt the butter and brush the inside of four small ramekins or souffle dishes. Then sprinkle in fine sugar and rotate the dishes, coating every inch. This sugar coating is a game-changer—it helps the souffle cling to the sides and rise beautifully without sticking. Don’t forget to dump out any excess sugar before filling.

Step 2: Separate Eggs and Whisk Yolks with Cornstarch

Separate your eggs, placing the whites in a large, clean bowl (I prefer glass or metal), and the yolks in a smaller bowl. Add the corn starch to the yolks and whisk them together until smooth. This step thickens the yolks so the souffle sets correctly, and trust me—it’s worth the extra mix!

Step 3: Warm the Pumpkin Mixture

In a small saucepan, combine pumpkin puree, milk, brown sugar, and all the spices plus salt and vanilla. Warm this gently over medium-low heat until the sugar melts and the mixture starts to bubble at the edges. I sometimes simmer it a little longer to thicken it up — this helps prevent the bottom layer from turning too runny in the finished souffle. Let it cool slightly before moving on.

Step 4: Temper Egg Yolks

Now comes a trick I discovered that really helps prevent scrambling: slowly add a bit of the warm pumpkin mixture into the egg yolks, whisking constantly. Do this gradually until all the pumpkin’s incorporated with the yolks, then if you like, you can put it back on low heat for a bit longer stirring until thickened. This step really smooths out the texture before folding in the whites.

Step 5: Whip Egg Whites with Sugar

Using an electric mixer or a whisk, beat the egg whites on medium-low speed until you see medium-firm peaks — glossy, holds its shape but still shiny. Add the fine sugar slowly in small additions, whisking briefly each time. This sugar stabilizes the whites and sweetens the souffle without weighing it down. Be cautious not to overbeat or the mixture will look dull and dry.

Step 6: Fold and Fill

Take a small portion of the whites and gently fold it into the pumpkin mixture to lighten it. Then fold this back into the rest of the egg whites in a big bowl or add the whites to the pumpkin mixture if your bowl is big enough. The key here is gentle folding – you want to avoid deflating the egg whites but mix well enough so there are no white streaks. Divide the souffle batter evenly into the prepared ramekins. Run a spatula gently around the rim to create a small gap between batter and dish; it helps the souffle rise straight and not crack.

Step 7: Bake to Puffy Perfection

Place the ramekins on a baking sheet and pop them into your preheated oven. Bake for about 15 minutes, no peeking before 12 minutes—that early door opening can cause your souffles to fall flat. You’re looking for a puffed-up top that’s lightly browned and dry on top. Serve immediately dusted with some powdered sugar if you like. I promise, nothing beats the moment you cut into a warm, airy pumpkin souffle!

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Pro Tips for Making Pumpkin Souffle Recipe

Room Temperature Eggs: I learned that letting eggs sit out before whipping makes them fluff up better and faster every time.
Gently Fold for Fluff: Overmixing kills your rise – fold slowly and carefully just until combined with no white streaks.
No Peeking Early: Opening the oven door too soon can cause your souffles to collapse; wait at least 12 minutes before checking.
Use the Right Ramekins: Properly buttered and sugared ramekins provide the best “grip” for your souffle to climb and puff evenly.

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, fall dessert ideas, easy pumpkin desserts, fluffy pumpkin souffle

Garnishes

I usually keep it simple with a light dusting of powdered sugar for an elegant finish. Sometimes, I add a dollop of whipped cream or a tiny sprinkle of cinnamon on top for extra warmth and creaminess. If you want to get playful, a drizzle of caramel sauce or a few toasted pecans add a wonderful crunch and sweetness contrast.

Side Dishes

Since this souffle is already rich in pumpkin flavor, I like pairing it with a crisp green salad lightly dressed with lemon vinaigrette or some simple roasted nuts for texture. It also makes a lovely finish after a fall soup like butternut squash or apple cider stew.

Creative Ways to Present

For special occasions, I’ve served these in mini jars topped with edible flowers or sprinkled with crushed candied ginger for a festive touch. You could also pipe whipped cream into pretty peaks before serving or dust cocoa powder patterns with a stencil to impress guests visually as well as on the palate.

Make Ahead and Storage

Storing Leftovers

Because souffles are best enjoyed fresh and puffed, leftovers do tend to lose their airy charm. Still, I usually cover any uneaten souffle tightly with plastic wrap and store it in the fridge for up to one day. It turns more custardy but still delicious cold or gently reheated.

Freezing

Souffles don’t freeze well due to their delicate air pockets. I don’t recommend freezing this Pumpkin Souffle Recipe if you want to keep that fluffy texture intact. But, if you’re in a pinch, freezing the pumpkin base mixture before whipping the egg whites is a better option.

Reheating

To warm leftovers, I gently reheat in a low oven (around 300°F/150°C) for 5-7 minutes until heated through. Avoid microwaving as it can quickly deflate the souffle and make it rubbery.

FAQs

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

It’s best to avoid using canned pumpkin pie filling because it already contains added sugars and spices, which could throw off your souffle’s texture and flavor balance. Use plain pumpkin puree instead for better control over sweetness and seasoning.
Why did my souffle fall after baking?

Common reasons include opening the oven door too early, overbeating or underbeating the egg whites, or not properly preparing the ramekins. Be gentle folding the egg whites in and resist peeking until at least 12 minutes into baking for a perfect rise.
Can I make this souffle dairy-free?

Yes! Swap butter for coconut oil or a dairy-free spread and use plant-based milk like almond or oat milk instead of regular milk. The texture might be slightly different but still delicious and fluffy.
How long can I keep leftover souffle?

While it’s best fresh, leftovers can be stored covered in the fridge for up to 24 hours. The texture will be more custard-like but still tasty when gently reheated.
Can I double the recipe?

Absolutely! Just be sure to use larger bowls for folding and bake souffles in multiple dishes to avoid overcrowding your oven. Timing might vary slightly depending on the size of ramekins.

Final Thoughts

This Pumpkin Souffle Recipe is one of those hidden gems I’m so glad I stumbled upon. It feels fancy but is surprisingly forgiving once you get the hang of the folding and timing. Every time I make it, my family can’t wait for their first forkful of that airy, spiced pumpkin goodness. So please, give it a try—you’ll enjoy impressing yourself and your guests with this light, cozy dessert that’s just perfect for autumn or any time you need that little pumpkin magic in your life.