Summer is in the air today and I can hear the waves crashing just a…
Orange Spiced Pumpkin Souffle
This orange spiced pumpkin souffle is exactly what I think of as the perfect fall dessert. Flavored with fresh orange peel, Grand Marnier and warm pumpkin pie spice.
Pumpkin Souffle
There are a handful of pumpkin recipes I will make once the season changes. You won’t see me ordering a pumpkin spice latte, but instead you’ll see me whipping egg whites for a pumpkin souffle or making pumpkin rugelach or creamy pumpkin soup with fried sage– much more my style.
This pumpkin souffle has gorgeous pumpkin pie spice with additional twists. A (healthy) splash of grand marnier is added with freshly zested orange peel and a touch of cardamom. Picture the lightest, airiest pumpkin pie you have ever had. And then go make another.
Tips for Making a Fantastic and Tall Souffle
- Use the freshest eggs you can find.
- When separating the egg whites from the yolks, be careful not to get any yolk or shell in the egg whites, which can deflate the whipped egg whites.
- To know when your egg whites have reached stiff peaks, pick some up with a whisk and hold it right side up. If the egg whites don’t dip, they are ready.
- When adding the pumpkin mixture to the stiffened egg whites, fold the mixture together in batches so keep the integrity of the stiffened egg whites.
- For step by step instructions, please refer to my Cheese Souffle recipe or Lemon Souffle recipe. It’s the same base and as long as you get those egg whites stiff and glossy, you’re golden!
Orange Spiced Pumpkin Souffle
Servings: 6 servings
Calories: 207kcal
Equipment
Souffle Mold
Ingredients
Pumpkin Mixture
- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
- Pinch of ground cloves
- Pinch of salt
- 2 tablespoons brown sugar
- 2 cups pumpkin puree or 1 15oz. can
- 1 tablespoon Grand Marnier or other orange liqueur
- 1 teaspoon vanilla extract
- 1-2 tablespoons grated orange zest
- 2 tablespoons sugar for dusting souffle molds
Meringue
- 8 egg whites
- 3/4 cups sugar
- 1/2 teaspoon cream of tartar
Instructions
- In a medium pot, stir together the milk, cornstarch, spices and brown sugar and bring to a simmer until boiling. Whisk while boiling for 2-3 minutes until just thickened.
- Turn off heat and whisk in pumpkin puree, Grand Marnier, vanilla and orange zest. Mix together and allow to cool to room temperature. Taste for seasoning and adjust as necessary.
- Next, pre-heat oven to 400 degrees Fahrenheit and set oven rack to lower half of oven. Prep ramekins by greasing the insides with butter and dusting all over sugar.
- Next, in a clean, dry mixing bowl, add egg whites and begin to beat with a whisk attachment on low speed. You will see that the egg whites will “break up” and begin to have a foamy consistency. Once foamy, add cream of tartar and continue beating,gradually increasing the speed until soft peaks form. This can take anywhere from 3-5 minutes.
- Once soft peaks form, slowly add in 3/4 cup of sugar while mixing on medium-high speed. Once sugar is added, continue to beat until you can hold your egg whites with a whisk and it stays stiff.
- Fold a few dollops full of the egg whites into the pumpkin mixture to help lighten. Then fold in remaining pumpkin mixture into the egg whites, in batches. Continue folding in until everything is just mixed together.
- Pour mixture into prepared molds to just about the brim. Level off with a spatula so tops are even and gently tap down to even mixture out.
- Place souffles on a large baking sheet and bake for 30 minutes or until souffle puffs up and are golden brown.
- When done, remove from oven and dust with powdered sugar. Serve immediately as they will begin to deflate.
Notes
Recipe makes 1 6-cup souffle + 3 individual souffles.
Pumpkin mixture can be made ahead of time and stored.
Please refer to my cheese souffle for step by step instructions.
Recipe adapted from Epicurious with a few changes and additions
Nutrition
Calories: 207kcal | Carbohydrates: 44g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 317mg | Fiber: 3g | Sugar: 38g | Vitamin A: 12749IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
All that holding out on pumpkin paid off because this soufflé is totally worth it! It looks absolutely perfect! I’m ashamed to say, I’ve never made a soufflé and have been meaning to try it. Love all the zesty orange with the pumpkin – looks fabulous!
Thank you so much Julia! I hope you make it soon..yours will be gorgeous!! And please let me know when!
THESE ARE BEAUTIFUL!! Seriously, I can’t get over them. I have never tried making souffles, I think with this recipe I shall and I also really love that they’re naturally gluten-free. So pretty Samantha!! xo
Thank you thank you Sherrie! Your photos are always so gorgeous, thank you for the wonderful compliment!! And yes…no flour so GF, yo!! It’s all about the peaks! lol
That’s a whole lotta prep work, lady! Paid off… you shots + soufflé look great 🙂
Hahaha I love your photography process with Joe! I can totally picture it now that I’ve been in your kitchen too! These look unreal!