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; 3 eggs (divided); 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

If you’re looking for a show-stopping dessert that feels elegant but is surprisingly easy to pull off, **Pumpkin Souffle Recipe** is where it’s at. I absolutely love how this souffle captures that cozy pumpkin pie vibe, but without the crust and fuss. Light, fluffy, and packed with warm spices, it’s a favorite in my kitchen every fall (and honestly all year long). Stick with me because this recipe is fan-freaking-tastic and I’ll walk you through every neat trick to help you nail it perfectly.

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Why You’ll Love This Recipe

Delightfully Light & Airy: This souffle puffs up beautifully, giving you that impressive texture without heaviness.
A Cozy Pumpkin Twist: It’s like pumpkin pie in a cloud—perfect for fall but enjoyable anytime.
Gluten-Free & Simple: No crust means naturally gluten-free and fewer components to fuss over.
Quick to Make: From start to finish, you’ll have warm, fresh souffles in under 30 minutes.

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, easy pumpkin dessert, fall pumpkin souffle, fluffy pumpkin dessert

Ingredients You’ll Need

I love that this Pumpkin Souffle Recipe uses ingredients you probably already have on hand. The pumpkin puree brings natural moisture and flavor, while the combination of spices gives it that classic fall warmth. Using cornstarch helps the souffle set just right without weighing it down.

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, easy pumpkin dessert, fall pumpkin souffle, fluffy pumpkin dessert

Butter: For greasing your ramekins so the souffle rises beautifully without sticking.
Fine sugar: Helps create a delicate crust inside the dish for a nice texture contrast.
Eggs: The star players here—separating yolks and whites lets us get that signature puff.
Corn starch: Gives body to the pumpkin mix without heaviness or graininess.
Pumpkin puree: Use plain canned or homemade—not the pie filling—to keep things balanced.
Brown sugar: Adds a richer sweetness and depth that pairs perfectly with spices.
Milk: Just enough liquid to create a smooth base for the pumpkin mixture.
Cinnamon, ground ginger, nutmeg, allspice: Classic warming spices that make this dessert truly fall-worthy.
Salt: A pinch to brighten all those sweet flavors.
Vanilla extract: Adds a subtle aromatic lift to the pumpkin mixture.

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 adapting this Pumpkin Souffle Recipe depending on the season or who I’m serving it to. Feel free to play around with the spices or add extras like nuts or a splash of bourbon for grown-up flair.

Spice it up: Sometimes I swap the allspice for a dash of cloves or cardamom to mix up the flavor profile. It’s a fun twist that your guests will notice.
Dairy-free version: You can replace milk with almond or oat milk to make this recipe dairy-free; just be mindful the souffle might rise a bit differently.
Sweetener swaps: I’ve used maple syrup instead of brown sugar once—adds a lovely natural sweetness and deeper flavor.

How to Make Pumpkin Souffle Recipe

Step 1: Prep Like a Pro for Perfect Rise

Get your eggs out of the fridge early so they can come to room temperature—that’s a little trick that helps your souffle rise beautifully. Preheat your oven to 375°F (190°C). While it heats, melt your butter and lightly brush it all around your ramekins. Then, sprinkle some fine sugar inside, turning the dish so it sticks evenly and leaves a delicate crust. I usually do this for four ramekins, and it really helps with both flavor and preventing sticking.

Step 2: Mix the Pumpkin Base with Care

Separate your eggs, putting whites in a clean, dry bowl (glass or metal works best). Whisk the yolks together with cornstarch until smooth. Meanwhile, warm pumpkin puree, milk, brown sugar, and all your spices in a small saucepan over medium-low heat until the sugar dissolves and the mixture simmers gently. Adding a hint of warmth helps thicken the base slightly, which stops the pumpkin from sinking to the bottom later—a trick I discovered after a few not-so-perfect attempts.

Step 3: Temper the Egg Yolks

To avoid scrambling the yolks, slowly add a little of the warm pumpkin mix into the yolks, whisking constantly (this is called tempering). Repeat a few times until all combined. If the mix got too warm, let it cool a bit before moving on—too hot and it could start cooking the eggs prematurely.

Step 4: Whip Egg Whites to Perfection

Using a hand mixer or stand mixer, whisk the egg whites at medium-low speed until they form medium-firm peaks. This stage means when you pull the whisk out, the whites hold their shape but still have a beautiful glossy sheen—not grainy or dry. Gradually add your fine sugar, a tablespoon at a time, whisking briefly after each addition. This little sugar boost stabilizes the whites and helps them stay fluffy.

Step 5: Gentle Folding is the Secret

Start by folding a small scoop of the egg whites into the pumpkin mixture to lighten it up. Then, carefully fold the pumpkin mix back into the remaining egg whites, or combine all at once if your bowl is big enough. The key is gentle folding—mix just enough to combine without deflating all that precious air. Take a spatula and run it gently around the rim of each ramekin after filling to separate the edges, helping your souffle rise evenly and not stick.

Step 6: Bake with Patience and No Peeking

Place your ramekins on a baking tray to catch any spills and pop them in the oven. Bake for about 15 minutes until puffed up, lightly browned on top, and just set. Resist the urge to open the oven before 12 minutes—trust me, that jolt of cold air can cause your souffle to deflate. Serve immediately, maybe dusted with a little powdered sugar for that final touch of elegance.

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Pro Tips for Making Pumpkin Souffle Recipe

Room Temperature Eggs: I can’t stress this enough—cold eggs never whip up as well.
Gently Fold to Keep Air: Use a spatula and fold like you’re coaxing the whites together, not stirring them.
Don’t Peek Early: Opening the oven too soon causes your souffle to collapse—patience pays off.
Butter and Sugar Your Ramekins: It makes a big difference for both rise and ease of serving.

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, easy pumpkin dessert, fall pumpkin souffle, fluffy pumpkin dessert

Garnishes

I usually keep it simple with a light dusting of powdered sugar over the top—but if I want to get fancy, a dollop of lightly whipped cream or a sprinkle of toasted pecans adds a lovely texture contrast. Some maple syrup drizzled on the side also pairs beautifully with this souffle.

Side Dishes

This dessert shines on its own but pairs wonderfully with a warm cup of spiced tea or coffee. For a festive touch, I like serving it alongside a crunchy autumn salad or roasted nuts to balance the softness of the souffle.

Creative Ways to Present

If I’m hosting a special occasion, I sometimes serve the souffle straight in charming mini pumpkin-shaped ramekins or garnish with edible flowers for a pop of color and elegance. It’s such an inviting dessert that presentation really elevates the experience.

Make Ahead and Storage

Storing Leftovers

I’ve found that because souffles deflate once cooled, it’s best to enjoy this recipe fresh. But if you have leftovers, store them covered in the fridge and eat within a day. The texture will be more custard-like but still delicious.

Freezing

This Pumpkin Souffle Recipe doesn’t freeze well because the delicate egg structure breaks down. I don’t recommend freezing, but you can freeze the pumpkin puree mixture before adding egg whites if you want to prep part ahead.

Reheating

To reheat leftovers, gently warm in a low oven or microwave on low for short bursts so you don’t dry out the custard. Though it won’t puff back up, the pumpkin flavor remains comforting and lovely.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend sticking with pure pumpkin puree, not pumpkin pie filling. Pie filling is sweeter and often contains spices, which could throw off the balance and texture of the souffle. Pure pumpkin gives you better control over flavor and consistency.
Why do I have trouble getting my souffle to rise properly?

Common issues include using cold eggs, overmixing the egg whites, and opening the oven too early. Make sure your eggs are at room temperature, fold gently to preserve air bubbles, and avoid peeking until the souffle has set to help it rise beautifully.
Can I make the Pumpkin Souffle Recipe ahead of time?

Since souffles deflate quickly, it’s best to prepare everything up to folding in the egg whites, then finish just before baking. Alternatively, you can pre-make the pumpkin base and refrigerate it, then whip the egg whites fresh and assemble just before baking.
What do I do if my souffle falls after removing it from the oven?

It happens to the best of us! Souffles naturally deflate as they cool. The key is to serve immediately right out of the oven. If it falls, it will still taste amazing—the texture shifts to a creamy custard that’s just as comforting.

Final Thoughts

This Pumpkin Souffle Recipe holds a special place in my heart because it brings that cozy pumpkin pie feeling into a light, airy dessert that’s perfect for impressing guests or a comforting night in. I love sharing this with friends since it always feels like a little celebration when those souffles magically puff right up in the oven. I hope you give it a try and find it as delicious and approachable as I do—you won’t regret it!