Description
This Pumpkin Soufflé is a light and airy autumn dessert that combines the warm spices of cinnamon, ginger, nutmeg, and allspice with the creamy texture of pumpkin puree. Baked to perfection, it puffs up beautifully with a delicate crustless finish, making it a gluten-free alternative to traditional pumpkin pie. Serve warm for an impressive and comforting seasonal treat.
Ingredients
Scale
For the Soufflé:
- 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
- Preheat and prepare ramekins: Allow eggs to come to room temperature. Preheat oven to 375°F (190°C). Melt butter and brush four small ramekins with butter. Sprinkle a little fine sugar into each ramekin and turn to coat evenly. Tap out excess sugar.
- Separate eggs and prepare yolks: Separate the egg whites and yolks into two clean bowls. Add corn starch to the yolks and whisk thoroughly until well combined.
- Warm pumpkin mixture: In a small saucepan, combine pumpkin puree, milk, brown sugar, cinnamon, ground ginger, nutmeg, salt, allspice, and vanilla extract. Heat over medium-low until sugar dissolves and mixture begins to simmer, stirring occasionally.
- Temper egg yolks: Gradually add the warm pumpkin mixture to the egg yolks in small increments while whisking continuously to prevent curdling. Once combined, you may gently warm the mixture further to thicken slightly. Allow to cool if necessary before proceeding.
- Whip egg whites: Whisk egg whites at medium-low speed until medium-firm peaks form. Slowly add fine sugar a little at a time, whisking briefly after each addition until the whites become glossy with fine bubbles.
- Fold egg whites into pumpkin yolk mixture: Fold a small amount of the whipped egg whites into the pumpkin mixture to lighten it. Then carefully fold this mixture back into the remaining egg whites, mixing gently until no white streaks remain but without deflating the airiness.
- Fill and prepare soufflés: Divide the mixture evenly among the prepared ramekins, smoothing the tops. Use a spatula or knife to gently run around the inside edges of each ramekin to create a separation to help the soufflé rise evenly.
- Bake the soufflés: Place ramekins on a baking sheet and bake in preheated oven for about 15 minutes, until puffed, lightly browned on top, and dry. Avoid opening the oven door before 12 minutes to prevent collapse.
- Serve immediately: Dust with powdered sugar if desired and serve warm for best texture and flavor.
Notes
- This soufflé tastes like a crustless pumpkin pie with a fluffy texture and is naturally gluten-free.
- Ensure egg whites are whipped to medium-firm peaks for best rise and texture.
- Do not open the oven prematurely to avoid soufflés collapsing.
- Use pure pumpkin puree, not pumpkin pie filling, for the right consistency and flavor.
- Serve immediately after baking as soufflés will deflate quickly upon cooling.
Nutrition
- Serving Size: 1 soufflé (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
