Description
This pumpkin soufflé is a light, airy, and crustless dessert infused with the warm flavors of fall spices like cinnamon, nutmeg, and allspice. It delivers the essence of pumpkin pie in a fluffy, gluten-free format, perfect for an elegant seasonal treat served warm.
Ingredients
Scale
Base 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
Spices and Flavorings
- 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
Finishing Sugar
- 1/4 cup fine sugar
Instructions
- Prepare ramekins: Preheat your oven to 375°F (190°C). Melt the butter and brush a small ramekin or soufflé dish with it. Sprinkle about 1 tablespoon of fine sugar into the dish, turn it so the sugar coats all sides evenly, then invert to remove excess. Repeat this process for three more ramekins.
- Separate eggs and prepare yolk mixture: Separate the egg whites into a clean, medium-large glass or metal bowl, and place the yolks in a smaller bowl. Add the cornstarch to the yolks and whisk until fully combined.
- Cook pumpkin mixture: In a small saucepan over medium-low heat, combine pumpkin puree, milk, brown sugar, cinnamon, ginger, nutmeg, salt, allspice, and vanilla extract. Warm gently until the sugar dissolves and the mixture simmers, stirring occasionally.
- Temper the egg yolks: Gradually add a small amount of the hot pumpkin mixture to the yolks, whisking continuously to prevent curdling. Add more pumpkin mixture in increments until fully incorporated. Optionally, warm the combined yolk and pumpkin mixture gently to thicken slightly, then allow to cool if necessary.
- Beat egg whites: Whisk the egg whites on medium-low speed until medium-firm peaks form, where the peaks hold shape but remain glossy. Gradually add the 1/4 cup of fine sugar in portions, whisking briefly after each addition to incorporate fully.
- Fold mixtures together: Gently fold a small portion of the egg whites into the pumpkin mixture to loosen it. Then either fold the combined mixture back into the remaining egg whites or combine all at once if the bowl is large enough. Carefully fold to avoid losing airiness while eliminating white streaks.
- Fill ramekins and prepare for baking: Evenly divide the soufflé mixture between the prepared ramekins, including any slightly liquid portions for a custard-like base. Smooth the tops and run a spatula or knife gently around the inside edges to help the soufflés rise evenly.
- Bake the soufflés: Place ramekins on a baking tray and bake in the preheated oven for about 15 minutes until puffed, lightly browned on top, and the surface feels dry. Avoid opening the oven before 12 minutes to prevent collapse.
- Serve immediately: Remove from oven, dust lightly with powdered sugar if desired, and serve warm for best texture and flavor.
Notes
- This pumpkin soufflé is a wonderful gluten-free dessert that captures pumpkin pie flavor without the crust.
- Using room temperature eggs helps the soufflé rise better.
- Do not open the oven early to maintain the rise and delicate texture.
- The custard-like base that may form is intentional and adds to the soufflé’s texture.
- Serve immediately to enjoy the soufflé at its puffiest and lightest.
Nutrition
- Serving Size: 1 ramekin (approx. 1 serving)
- Calories: 181
- 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
